耐高酒精野生酵母菌株的筛选及其特性研究

以从内蒙古各旗县果园的果实和土壤中分离得到的200株酵母菌为出发菌株，经四级筛选最终得到一株酒精耐受力为16%vol的菌株K1-2，并对该菌株的发酵特性与生物学特性进行了研究。结果表明，该酵母菌的最适生长pH值为5.5，最适生长温度为28 ℃，最高可耐受600 mg/L的SO2，在葡萄糖含量为60%的条件下仍可生长。发酵5 d后糖醇转化率可达68.45%，产酒精度为6.4%vol，表明该菌株是一株具有良好酒精耐受性与发酵性能的酵母菌株，除拥有较高的耐SO2与耐高糖能力以外，还具备较强的产酒精能力，有很高的应用价值。

Screening of wild yeast strain with high alcohol tolerant and its performance study

Using the 200 yeast strains isolated from the fruit and soil of each county orchard in Inner Mongolia as original strains, a strain K1-2 which could tolerant 16%vol alcohol content was finally obtained by a four-stage screening, and the fermentation performance and biological performance of the strain were studied. The results showed that the optimal growth pH value and temperature of strain K1-2 were 5.5 and 28 ℃, respectively. The strain K1-2 could withstand up to 600 mg/L SO2 and grow in the condition of 60% glucose concentration. After fermentation for 5 d, the sugar alcohol conversion rate was 68.45%, alcohol content was 6.4%vol, which indicated strain K1-2 was with good alcohol tolerance and fermentation performance, in addition to possessing high tolerance to SO2 and sugar, it had strong ability to produce alcohol and had great application value.