野生苹果酒产香酵母的分离及筛选

从苹果园土壤中经多次稀释涂布分离出多株酵母菌,根据菌落形态、显微观察以及平皿的香味评定初筛出4株产香酵母,通过性能测定,测出这4株菌能耐受160 mg/LSO2和10%vol酒精度。然后经混合发酵试验所得苹果酒综合评价,筛选出J-4号菌较其他菌株更适合作为苹果酒酿造的产香酵母,其发酵所得苹果酒品质优,具有苹果酒的典型风味,适用于苹果酒生产。对J-4进行分子鉴定,鉴定结果表明其为孢汉逊酵母属,与Hanseniaspora thailandica AB501147.1为同一种。

Isolation and screening of wild aroma-producing yeast for cider

Through many times of dilution and spreading, several strains of yeast were isolated from the apple orchard soil. According to colony morphology, microscopic observation and evaluation of the plate flavor, 4 strains of aroma-producing yeast were isolated. Through the yeast performance test, result showed these 4 strains were resistant to 160 mg/L SO2and 10 %vol alcohol. Through the comprehensive evaluation of mixed fermentation test, strain J-4 was screened as a kind of more appropriate aroma producing yeast for cider-making. The wine had good quality with typical flavor which was suitable for cider production. Molecular identification was conducted on strain J-4, and the result showed that it was Hanseniaspora, in the same species with Hanseniaspora thailandica AB501147.1.