固态发酵用耐高温酿酒酵母YH_4的筛选及其特性研究

Saccharomyces cere(?)isiae YH(?)是从洋河酒厂处于顶火期的酒醅中分离出来的耐高温酵母,最适生长温度为35～38℃,最高生长温度为47℃。最适生长PH为4～6,对黄水中复合有机酸有较强的耐性。酒精发酵能力中等,发酵速度较慢。在实验室模拟固态发酵条件下,当对酒醅的接种量在2％以下时,将会使酒精产量明显增加,而且酒中的己酸乙酯含量不受显著影响,因此,该菌株在克服或减轻浓香型白酒夏季生产“掉排”现象中较有应用前途。 本文介绍了YH(?)的微生物学特征及应用特性,同时,探索和改进了一些实验室进行固态模拟发酵的方法。

Thermotolerant Saccharomyces cerevisiae YH_4 Strain Selection and Its Characteristics

One Saccharomyces cerevisiae strain, YH4, was selected from fermented solid substrate in Yanghe Distillery, It's thermotolerant and of potential prospect in the application of heavily flavour Chinese liquor production in summer seasons. The microbiological and applied characteristics of the strain were investigated. In addition, the methods of simulated solid state fermentation were developed or modified.The optimal temperature for growth of the strain ranges from 35℃ to 38 ℃ , and the maxium, 47℃ .Although its optimal pH (pH4-6) is not particular, the strain is tolerant towards the compound organic acids existing in the fermented substrate. The power and rate of fermentation is moderate. At the temperature which is closed t'o that of the average in summer, the application of the strain does remarkably increase the content of ethanol and not decrease that of ethyl hexanoate in distillate from the fermented solid medium, with the inoculum size of not more than 2%.