新疆酸驼乳中酵母菌的生理生化鉴定及初步应用

分别从新疆南山、水西沟采集的2份酸驼乳中,分离得到酵母菌30株。采用传统形态学、生理生化特性方法对酵母菌进行鉴定,鉴定结果为5株克勒克酵母属Kloeckera,为林德纳克勒克酵母Kloeckera lindner;4株假丝酵母属Candida,为乳酒假丝酵母Candida kefyr;7株克鲁维酵母属Kluyveromyces,为马克斯克鲁维酵母Kluyveromycesmarxianus;9株酵母属Saccharomyces,为酿酒酵母Saccharomyces cerevisiae;5株酒香酵母属（Brettanomyces）,为异酒香酵母Brettanomyces anomalus。自选分离于酸驼乳中酵母菌菌株S19,通过响应面分析法研究初始糖度、发酵温度、接种量对自选酵母菌菌株酿造哈密瓜果酒品质的影响,得出哈密瓜果酒品质与影响因素间的回归模型,根据模型进行工艺参数优化。结果表明,接种量对哈密瓜果酒品质影响显著。利用自选酵母菌酿造哈密瓜果酒的最佳工艺参数是：初始糖度为12.0%、发酵温度为25.0℃、接种量为1.5%。

Isolation and Identification of Yeasts from Xinjiang Sour Camel Milk and Its Initial Application

A total of 30 stains of yeasts were isolated from the 2 sour camel milk in Xinjiang Nanshan and Shuixigou, and were identified according to the colony forms and biological properties. A total of 5 stains of yeast were identified as Kloeckera, 4 stains of yeast were identified as Sandida, 7 stains of yeast were identified as Kluyveromyces, 9 stains of yeast were identified as Saccharomyces, and 5 stains of yeast were identified as Brettanomyces. Yeast S19 selected was used as experimental strain to evaluate the effects of initial sugar degree, fermentation temperature and inoculum amount on the quality of Ha-mi melon wine by response surface methodology （RSM） . A regression e- quation with high reliability was obtained and the above techno-logical parameters were optimized using this equation model. Inoculum amount revealed a significant effect on the quality of Ha-mi melon wine （ P 〈 0. 01 ） . The optimal values of technological parameters for improved quality of Ha-mi melon wine were as follows： original sugar degree 12. 0% , fermentation temperature 25℃ and inoculum amount 1.5%.