冰梨酒酿酒酵母的筛选

以鸭梨为原料,榨汁后经冷冻浓缩制成浓缩梨汁（即冰梨汁）,接入酿酒酵母（Saccharomyces cerevisiae）,在15 ℃下进行低温酒精发酵酿制成冰梨酒。通过比较8株酿酒酵母的发酵性能,及其所酿冰梨酒的理化指标、有机酸含量和感官品质,最终确定酿酒酵母R2为酿制冰梨酒的适宜菌种。该酵母生长繁殖快、降糖和产酒精能力强、发酵性能优良;酿出的冰梨酒酒香和谐,果香纯正,口感甜美醇厚、柔和爽口,具有冰梨酒特有的风味。     

不同酿酒酵母发酵特性及抗氧化特性的比较

该文比较了不同来源的5株葡萄酒酿酒酵母(2株野生酿酒酵母CC17、SC5,2株实验室常用工程菌株BY4743、INVSC1,以及1株工业酿酒酵母菌株CICC1450)的生长曲线、泡沫产生能力、H2S产生能力、CO2产生能力,结果表明该实验室分离得到的野生酿酒酵母CC17具有良好的发酵特性.经不同浓度的氧化性物质H2O2和甲萘醌分别处理后得知,CC17在抗氧化性能上具有明显优势,说明该菌株在实际生产中具有开发利用的潜力.     

酿酒酵母工业菌株胁迫条件耐受性分析

对酿酒酵母（Saccharomyces cerevisiae）工业菌株胁迫条件，包括高浓度酒精、高渗透压、高温、营养饥饿、氧化胁迫、糠醛毒性的耐受性进行了分析，同时测定了抗生素G418对这些菌株的最低抑菌浓度。结果表明，所测定的酵母菌株对这些逆境条件的耐受性有明显差别，表现出良好耐受性的是6508和安琪酵母菌株，同时多倍性的酿酒酵母工业菌株的耐受性均比单倍性实验室菌株高。     

Saccharomyces cervisiae在食品发酵工业中的研究进展

从基础理论和应用技术等方面综述了国内外对酿酒酵母(Saccharomyces cervisiae)研究进展及其在食品发酵工业中的最新研究成果。     

河北产区优选酿酒酵母的中试研究

将分离自河北产区的3株本土优良葡萄酒酿酒酵母菌株NJ5、N19、NJ17用于葡萄酒中试发酵,考查不同酵母菌株的发酵性能、所发酵葡萄酒的理化特征、多酚类物质含量和挥发性香气成分组成.结果表明,3株本土酿酒酵母具有良好的发酵性能,可生产具有典型地域特征的葡萄酒,有望于用于河北地区特色葡萄酒的生产.     

酿酒酵母的发酵优化与动力学研究

研究了酿酒酵母在游离生长条件下细胞生长、乙醇生成和葡萄糖消耗动力学.通过耐高温酿酒活性干酵母在35℃的复合培养基中不通风生长的三水平正交实验,用Gauss-Newton非线性最小二乘法拟合了发酵动力学参数.当发酵液中的葡萄糖浓度远大于饱和生长系数Ks时,酵母细胞的生长代谢规律受葡萄糖的影响很小.乙醇总是减缓酿酒酵母的生长代谢速率,当乙醇浓度达到完全抑制值KP时细胞就停止生长.酵母细胞的自由生长存在极限浓度Kx,而在细胞浓度为Kx/2处获得最大细胞增长率.当发酵液中乙醇浓度低于KP[1-β/(αμmax)]时,在细胞浓度为Kx[1-β/(αμmax)]/2处获得最大乙醇发产率.而高于此乙醇浓度时,乙醇产率随细胞浓度单调增加.在发酵动力学方程的基础上,可根据发酵目标对发酵条件进行优化.     

Detection method for polygalacturonase-producing strains of Saccharomyces cerevisiae

In the presence of glycerol or ethanol, SCPP (a strain of Saccharomyces cerevisiae that expresses pectinolytic activity) is capable of utilizing galacturonic acid or pectins for growth purposes. We now establish a relationship between the pectinolytic power of various strains of S. cerevisiae and their ability to grow on a pectin/glycerol-based medium. This property is further exploited for the detection of polygalacturonase-producing strains of S. cerevisiae.     

双亲灭活原生质体融合选育高性能酒精酵母菌的研究

为了选育高性能的酒精酵母菌,利用双亲灭活和PEG诱导,对酿酒酵母GGFS16和GJ2008单倍体细胞进行了原生质体融合。从42株融合子中筛选得到了2株融合菌株RH3和RH5,分别适合于木薯粉和甘蔗汁酒精发酵,且较好的保持了亲本的特性。其中RH3在耐酸能力上,RH5在酒精耐受能力上要优于亲本,RH3的遗传稳定性要优于RH5。     

酿酒酵母生产谷胱甘肽的培养条件的研究

本实验对酿酒酵母(Saccharomyces cerevisiae)CS10515产谷胱甘肽的培养条件进行了初步研究,确定了其最佳培养基组成为:葡萄糖为5%、酵母膏1.2%、硫酸铵0.6%、硫酸镁0.02%、磷酸二氢钾0.1%;当发酵液初始pH为6.0、装液量50%～60%、振荡速度300r/min时,经过24h振荡培养后,谷胱甘肽的产量为90.20mg/L。     

Raspberry wine fermentation with suspended and immobilized yeast cells of two strains of Saccharomyces cerevisiae

The objectives of this study were to assess the differences in fermentative behaviour of two different strains of Saccharomyces cerevisiae (EC1118 and RC212) and to determine the differences in composition and sensory properties of raspberry wines fermented with immobilized and suspended yeast cells of both strains at 15 °C. Analyses of aroma compounds, glycerol, acetic acid and ethanol, as well as the kinetics of fermentation and a sensory evaluation of the wines, were performed. All fermentations with immobilized yeast cells had a shorter lag phase and faster utilization of sugars and ethanol production than those fermented with suspended cells. Slower fermentation kinetics were observed in all the samples that were fermented with strain RC212 (suspended and immobilized) than in samples fermented with strain EC1118. Significantly higher amounts of acetic acid were detected in all samples fermented with strain RC212 than in those fermented with strain EC1118 (0.282 and 0.602 g/l, respectively). Slightly higher amounts of glycerol were observed in samples fermented with strain EC1118 than in those fermented with strain RC212. Copyright © 2014 John Wiley & Sons, Ltd.     

酿酒酵母发酵生产谷胱甘肽的研究

以诱变获得的酿酒酵母突变株YF(ZnCl2r,Ethr)为试验菌株,通过摇瓶发酵、发酵罐补料分批发酵,对突变株发酵生产谷胱甘肽进行研究.确定发酵罐分批发酵的最佳培养条件为:温度30℃,pH 6.0,接种量为20%,搅拌转速为150 r/min,通气量为250 L/h.在补料分批操作方式下,分别考察了摇瓶培养、发酵罐培养...     

The effects of grape must fermentation conditions on volatile alcohols and esters formed by Saccharomyces cerevisiae

Changes in aroma compounds synthesised from grape must during fermentation carried out by Saccharomyces cerevisiae, in semi-aerobic, anaerobic, short aeration conditions and after adding ergosterol and oleic acid to the must were studied. The biosynthesis of these aroma compounds was strongly dependent on the fermentation conditions and on the growth of the yeast. Ethanol, isoamyl alcohols, isobutyl alcohol, phenethyl alcohol and isoamyl, butyl and hexyl acetates were produced in greater concentrations in semiaerobic conditions, mainly during cellular growth. 1-Butanol and 1-pentanol were produced in greater levels in anaerobic conditions, when cellular growth was lower. Ergosterol and oleic acid added to the musts generally increased the levels of the aroma compounds in wine compared to those obtained in anaerobic conditions. © 1997 SCI.     

The glycerol and ethanol production kinetics in low-temperature wine fermentation using Saccharomyces cerevisiae yeast strains

Increasing glycerol production in low-temperature wine fermentation is of concern for winemakers to improve the quality of wines. The objective of this study was to investigate the effect of 10 different Saccharomyces cerevisiae on the kinetics of production of glycerol, ethanol and the activities of glycerol-3-phosphate dehydrogenase (GPD) and alcohol dehydrogenase (ADH) in low-temperature fermentation. Ethanol production was influenced by temperature, and it was slightly higher at 13 °C than at 25 °C. Glycerol yields were significantly affected by both temperature and strains. More glycerol was produced at 25 °C than at 13 °C because the activity of GPD was higher at 25 °C than at 13 °C. Glycerol production of the different yeast strains was up to 3.19 and 3.18 g L⁻¹ at 25 and 13 °C, respectively. Therefore, isolating the yeast strains with high glycerol production and adaptation to low-temperature fermentation is still the best method in winemaking.     

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。     

低双乙酰酿酒酵母的DNA标记研究

对15株酿酒酵母菌株的外观发酵度、双乙酰生成和还原能力进行了比较,通过随机扩增多态性DNA(RAPD)和HSP150编码基因的长度多态性对不同酿酒酵母菌株的基因组DNA分子差异进行了分析。结果显示,菌株YZU-APK和SS-05的外观发酵度分别为77.2%和76.8%,双乙酰峰值分别为0.26mg/L和0.25mg/L,并在发酵第8d均降至0.09 mg/L。在46条随机引物中筛选出的2条引物P07和P42能够扩增出具有较好多态性的RAPD指纹图谱,可以将15个酵母菌株分成9个遗传型;对细胞壁热休克蛋白HSP150编码基因的PCR扩增,并根据扩增条带长度的不同可以将15株酵母分成6个遗传型。综合2种分析结果,并对低双乙酰酿酒酵母菌株YZU-APK和SS-05进行DNA分子标记,确定了其基因型分别是(P07:1,P42:1,hsp150:1)和(P07:1,P42:5,hsp150:2)。     

酿酒酵母产乙醇脱氢酶发酵条件的研究

选择了一株酿酒酵母菌(Saccharomyces cerevisiae)As2.399,通过单因素和正交实验得到酿酒酵母产乙醇脱氢酶(Alcohol Dehydrogenase,ADH)的最优发酵条件。结果表明:产ADH的最优培养条件是温度为25℃、pH为5、通气量为250mL、接种量为7%,液体发酵培养中pH对ADH活性的影响最大。      

酿酒酵母发酵生产S-腺苷甲硫氨酸工艺的优化

目的 优化酿酒酵母LS101发酵生产S-腺苷甲硫氨酸(SAM)的工艺.方法 用单因素实验法,通过测定SAM浓度、细胞浓度、胞内SAM含量以及胞外SAM浓度等参数来确定较为适合的工艺.结果 得到适合的培养基组成为:蔗糖10%～12%,L-甲硫氨酸0.4%,尿素1.5%～2%,酵母粉3%,甘氨酸0.1%,生物素4 mg/L.8 L发酵罐间歇分批补料发酵,培养54 h后SAM产量为3.9 g/L,细胞浓度达到42.2 g/L.结论 得到了优化的酿酒酵母LS101生产SAM发酵工艺,提高了SAM发酵水平.     

优良本土酿酒酵母的酿酒特性及产香能力初析

酿酒酵母产生的多种挥发性物质影响葡萄酒的香气风格,筛选本土酿酒酵母对改善葡萄酒同质化有积极作用.以13株不同来源的酿酒酵母和1株商业对照为试验菌株,对供试酵母的酒精耐受性、嗜杀性、产硫化氢能力及生长曲线进行了测定.随后在模拟汁中探究酵母的发酵特性,用固相微萃取-气相色谱/质谱(solid-phase microextr...     

Cu~(2+)对酿酒酵母酒精发酵特性的影响

本文利用两株酿酒酵母Freddo(F菌)、BH8(B菌)和模拟葡萄汁发酵体系,研究了不同浓度Cu2+对酿酒酵母生长和发酵特性的影响。结果表明,Cu2+抑制发酵前期酵母生长、酒精发酵的程度和延长酒精发酵时间与Cu2+浓度正相关,当Cu2+浓度达到0.2 m M时,酵母酒精发酵出现提前终止。发酵结束时,B菌对照组葡萄糖和果糖的残留量为2.51 g/L、10.80 g/L,Cu2+0.1 m M处理组葡萄糖和果糖残留量分别为0.43 g/L、3.43 g/L,Cu2+0.1 m M处理促进了B菌发酵后期对糖的利用;F菌Cu2+处理组与对照组残糖量之间不存在显著性差异。B菌Cu2+0.1 m M处理组酒精总产量为10.80%,显著高于对照组的10.27%与Cu2+0.05 m M处理组的10.37%。B菌Cu2+0.05 m M处理组的甘油产量为6.66 g/L,显著高于对照组的6.37 g/L与Cu2+0.1 m M处理组的6.29 g/L;F菌Cu2+处理组与对照相比,酒精和甘油总产量之间不存在显著性差异,可见,不同株酵母对Cu2+逆境的适应性不同的。     

航天诱变啤酒酵母菌株的复壮与筛选

对经航天诱变的啤酒酵母菌进行复壮,并对复壮后的酵母菌株从细胞大小、菌落形态、发酵力、增殖情况以及死灭温度等几方面进行了筛选。试验结果表明,诱变后菌株的发酵力、生长速度均优于出发菌株,死灭温度基本相同。并依此筛选出了1株各种生理性状都较好的诱变菌株,其适宜的生长培养基为麦芽汁培养基,适宜的培养时间为24h。