哈蜜瓜酿酒酵母的筛选及特性研究  

Studies on the Screening of the Qulity Hami melon Wine liquor-making Yeast and the Properties of the Selected Yeast

作　　者：申彤[1] 杨洁[1] 陈红征[1] 

机构地区：[1]新疆大学生命科学与技术学院,乌鲁木齐830046

出　　处：《酿酒》2004年第3期48-50,共3页Liquor Making

摘　　要：为筛选得到酿造哈蜜瓜酒的优良酵母菌株 ,经过多次分离驯化 ,从自然发酵的哈蜜瓜汁中 ,获得 1株产酒高且产香也好的酵母 4b - 1。经初步鉴定 ,4b - 1为酵母属SacchromycesReess中的酿酒酵母SacchromucescerevisiaeHansen ,研究了选育酵母在麦芽汁中的生长特性 ,4b - 1的最适生长温度是 2 8℃ ,最低和最高生长温度在 7℃和 39℃ ,最适生长pH为 3 9,最低和最高pH为 1 8和 9 5 ,能耐的酒精浓度为 2 2 %To achieve qulity yeast strain for hamimelon wine,the author,based on many times isolating and domesticating experiments,obtained a excellect yeast strains 4b-1 .After primarily identified,4b-1 is Sacchromuces cerevisiae Hansen.The growth characteristics of the selected yeast in malt extract was studied.The optimum growth temperature of 4b-1 was 28℃,while the minimun and maximu growth temperature were 7℃ and 39℃.The optimum growth pH value was 3.9 ,while the minimum and maximum growth pH were 1.8 and 9.5.The maximum concentration of ethanol permitting growth was 22%.The growth curve of 4b-1 was obstained.

关 键 词：哈蜜瓜酒 筛选 选育 哈蜜瓜汁 酿酒酵母 生长特性 

分 类 号：TS262.7[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程]