野木瓜酵母菌株抗性及发酵特性评价

以从野木瓜自然发酵过程中筛选出的8株发酵力强、产香好的酵母菌,对其进行抗性（温度耐受性、葡萄糖耐受性、酒精耐受性等）评价。供试菌株中,在NaCl浓度为140 g/L时,有4株菌仍可生长发酵并具耐高渗性,可用于高盐环境发酵中;菌株B7-2、C-4、BL-5的耐高温性较好,在55℃时仍可生长,可用于工业生产的高温环境;所有供试菌株都有很好的SO2耐受性,筛选的5株优良酵母模拟酒精发酵实验中,菌株C-4、B1-3产酒精度高于商品酵母RC212,可以作为优良酵母进一步开发利用。菌株B7-2产酒精度为0,但产香很好,可作为产香酵母在发酵过程中适量添加以增加香味,或者用于面包和无醇饮料的开发。

Evaluation on the Resistance and the Properties of Yeast Strains Isolated from Wild Papaya

8 yeast strains with strong fermenting and aroma-producing capacity were isolated from wild papaya by natural fermentation and their resistance including temperature tolerance,glucose tolerance and alcohol tolerance were evaluated.4 strains grew well in NaCl at the concentration of 140 g/L and they were osmophilic and could be used in high-salt fermentation.strain B7-2,C-4,BL-5 presented good temperature tolerance as temperature was at 55 ℃ and they could be used for industrial production of high temperature environment.All the strains tested had good SO2 tolerance.5 screened strains were used for of alcohol fermentation simulation experiments,and strain C-4,B1-3 performed better than commercial yeast RC212,and they could be used as excellent yeast for further development and utilization.Strain B7-2 had good aroma-producing capacity but its alcohol-producing capacity was zero,so it could be used as aroma-producing yeast to increase aroma or used in the development of bread products and alcohol-free beverage.