酿酒酵母的筛选及其发酵性能应用研究  

Screening of brewing yeast and its application in fermentation performance

作　　者：魏学鼎 孙文超 WEI Xue-ding;SUN Wen-chao(College of Life Science and Technology,Wuhan University of Bioengineering,Wuhan 430415,Hubei,China;Hubei Provincial Biological Key Experimental Demonstration Center,Wuhan 430415,Hubei,China)

机构地区：[1]武汉生物工程学院生命科学与技术学院,湖北武汉430415 [2]湖北省生物学重点实验示范中心,湖北武汉430415

出　　处：《粮食与油脂》2024年第3期117-121,153,共6页Cereals & Oils

基　　金：国家级大学生创新创业训练项目(202212362001X);湖北省中华职教社教研项目(HBZJ2022394)。

摘　　要：以葡萄、草莓、苹果、桃子为研究材料筛选、分离和纯化出4株酵母菌,并和实验室前期筛选出的未知酵母菌进行共同培养研究。通过形态学观察和生理生化反应鉴定,识别出酿酒酵母,并对其进行生长曲线测定和耐受性分析。结果表明:试验成功分离筛选出5株酵母菌,其中J-1和J-3菌株经鉴定为酿酒酵母,J-2和J-5为克鲁维酵母,J-4菌株为季也蒙毕赤酵母。在相同生长时间下,分离筛选出的酿酒酵母J-1相较J-3生长速率更快;J-1菌株耐受性方面综合性能优于J-3菌株。相较于未添加酵母菌的米酒,当酵母菌添加量达108 CFU/mL时,J-1菌株在感官评分、乙醇体积分数方面整体稍优于J-3菌株;但在出汁量和活菌落数方面J-1菌株和J-3菌落没有明显差异。Using grapes,strawberries,apples,and peaches as research materials,four strains of brew-ing yeast were screened,isolated,and purified,and co-cultured with unknown yeast strains previously screened in the laboratory.Through morphological observation and physiological and biochemical reaction identification,the brewing yeast was identified and then its growth curve was determined and tolerance was analyzed.The results showed that five yeast strains were successfully isolated and screened in experi-ment,among which J-1 and J-3 strains were identified as brewing yeast,J-2 and J-5 were Kluyveromyces,and J-4 strain was Pichia pastoris.Under the same growth time,the separated and screened brewing yeast J-1 had a faster growth rate compared to J-3.The comprehensive performance of J-1 strain in terms of tolerance was better than that of J-3 strain.Compared to rice wine without yeast,when the amount of yeast added reached 108 CFU/mL,the J-1 strain had slightly better overall sensory scores and ethanol volume fraction than the J-3 strain.However,there was no significant difference between J-1 strain and J-3 colony in terms of juice output and live bacterial count.

关 键 词：米酒 酵母菌 分离纯化 耐受 

分 类 号：TS201.3[轻工技术与工程—食品科学]