梨酒酵母的筛选及鉴定

以梨的果皮和梨园土壤作为分离源进行梨酒酵母的分离、筛选,期望得到发酵性能好的适合于梨酒发酵的菌株。首先对酵母菌富集培养和分离,再通过TTC平板一级筛选,杜氏发酵管二级筛选,三角瓶发酵三级筛选,得到菌株YDJ05。实验结果表明该菌株在梨汁中发酵能力较强,产酒精能力较好,即发酵7d产酒率达到8.8%,且残糖较低,产香较好,可作独立的发酵菌株使用。经过26S rDNA D1/D2区序列分析,鉴定为酿酒酵母(Saccharomyces cerevisiae),命名为Saccharomyces cerevisiae YDJ05。

Screening and identify of yeast for pear wine

Used pear peel and pear orchard soil as the separation source,the experiment separated and filtrated perry yeasts,and expected to get a strain which had good fermentation performance and was suitable for perry fermentation.Through enrichment culture and separation of yeasts firstly,primary screening by TTC tablet,second screening by Du fermentation tube and third screening by flask fermentation,the experiment got the strain YDJ05.The result showed that the strain YDJ05 had optimal fermentation and wine producing performance,nd the wine producing rate reached 8.8% in 7 days,and the content of residual sugar was low,aroma producing capacity was good.By 26S rDNA the D1/D2 sequence analysis,the strains YDJ05 was identified as Saccharomyces cerevisiae,named Saccharomyces cerevisiae YDJ05.It could be used independently.