| 笃斯越桔中酿酒酵母菌的筛选、鉴定及特性研究 |
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| 引用本文： | 何晶龙,彭超,王欣,郭德军,王志博.笃斯越桔中酿酒酵母菌的筛选、鉴定及特性研究[J].中国食品学报,2011,11(3). |
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| 作者姓名： | 何晶龙 彭超 王欣 郭德军 王志博 |
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| 作者单位： | 黑龙江八一农垦大学食品学院,黑龙江大庆,163319 |
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| 摘 要： | 从口感好、自然发酵的笃斯越桔果汁中分离出140株酵母菌.经过对酵母菌产气、产酒精情况的测定以及发酵酿酒后感官评定,筛选出4株酵母菌,分别编号为C13、C18、D07和D15.对这4株酵母菌进行形态学和生理学特征鉴定以及26SrDNA D1/D2区序列分析,最终鉴定出4株酵母菌为同一种菌,即酵母属(Saccharomyces )中的酿酒酵母(Saccharomyces cerevisiae).结合商业葡萄酒活性干酵母进行比较分析,选择优良菌株D15作为实验菌株,测定其生物特性,结果表明D15具有较好的发酵特性、耐受特性和快速生长特性.D15在20°Bx、pH 3.5笃斯越桔果汁中24℃发酵9d,残糖量为2.8 g/L,酒精度(V/V)为12.5%,可以作为笃斯越桔酒酿造的优选菌株.
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| 关 键 词： | 笃斯越桔 酿酒酵母 筛选 鉴定 性能 |
Study on Screening, Identification and Properties of Vaccinium Uliginosum Yeast |
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| He Jinglong,Peng Chao,Wang Xin,Guo Dejun,Wang Zhibo.Study on Screening, Identification and Properties of Vaccinium Uliginosum Yeast[J].Journal of Chinese Institute of Food Science and Technology,2011,11(3). |
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| Authors: | He Jinglong Peng Chao Wang Xin Guo Dejun Wang Zhibo |
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| Affiliation: | He Jinglong Peng Chao Wang Xin Guo Dejun Wang Zhibo (College of Food,Heilongjiang Bayi Agricultrual University,Daqing 163319,Heilongjiang) |
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| Abstract: | The 140 yeast strains were isolated from natural fermentation Vaccinium uliginosum wine with satisfactory taste by preliminary screening tests.Then the 4 yeast strains with good gas production,high alcohol quantity production and good sensory assessment,had been screened by re-screening and labeled successively as No.C13,No.C18,No.D07,No.D15.Finally 4 yeast strains were identfied belongs to Saccharomyces cervisiae by the identification of morphology,physiology and 26S rDNA D1/D2 region sequence analysis.Thr... |
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| Keywords: | Vaccinium uliginosum Saccharomyces cervisiae screen identification performance |
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