菠萝蜜果酒发酵菌种的选育及其性能测定

为筛选出一株适合菠萝蜜果浆发酵的酿酒酵母,提高菠萝蜜酒的酒精度和品质,以菠萝蜜为发酵原料,通过富集培养和分离纯化,三级筛选得出一株适合菠萝蜜果酒发酵的酵母菌菌株并对其进行形态学、生理生化和分子生物学鉴定。结果表明,筛选出的菌株为酵母属的酿酒酵母(Saccharomyces cerevisiae)。经过性能测定,该酵母菌的最适发酵温度为28~31 ℃,最适初始糖度为29 °Brix,最适pH为5.5,最适SO₂添加量为80 mg/L,当初始酒精度为7％时能抑制该酵母菌的生长,初始酒精度为11％时,接近酵母菌酒精度耐受性的极限。经测试发现,该酵母菌的传代稳定性良好,产酒精度稳定在10°左右。此酵母能在高糖度且较高酒精度的胁迫下发酵菠萝蜜果浆,产生具有菠萝蜜特征香气的酒,可作为改良驯化及菠萝蜜果酒发酵菌种。

Breeding and Performance Test of Fermentation Bacteria for Jackfruit Wine

In order to select a strain suitable for the fermentation of jackfruit pulp and improve the alcohol content and quality of jackfruit wine, jackfruit was used as fermentation raw material, through enrichment culture, separation and purification, the third-stage screening a strain suitable for jackfruit was screened out and identified by morphological, physiological, biochemical and molecular biological identification. Results showed that, the strain was identified as Saccharomyces cerevisiae.After the performance test, the optimum fermentation temperature of the yeast was 28~31℃, the initial sugar content was 29°Brix, the optimum pH was 5, the optimum SO₂ was 80 mg/L. The growth of the yeast could be inhibited when the initial alcohol content was 7% and it was closed to the tolerance at 11%.It was found that the subculture stability of the yeast was good and the alcohol yield was about 10°. Under the stress of high sugar content and high alcohol content, the yeast could ferment jackfruit fruit pulp and produce the liquor with the characteristic aroma of jackfruit, which could be used as a kind of improved domestication and jackfruit fruit wine fermentation strain.