| 红豆越橘酿酒优良降酸酵母的筛选及分离鉴定 |
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| 引用本文： | 杨 华,刘亚娜,郭德军.红豆越橘酿酒优良降酸酵母的筛选及分离鉴定[J].食品科学,2016,37(9):175-180. |
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| 作者姓名： | 杨 华 刘亚娜 郭德军 |
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| 作者单位： | 黑龙江八一农垦大学食品学院，黑龙江 大庆 163319 |
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| 摘 要： | 以红豆越橘果汁为原料，在24 ℃的恒温条件下自然发酵，从中筛选出一株优良的降酸菌株，对其进行分离鉴定，并研究其降酸性能。结果表明，菌株BY-9降酸性能最好，适合对红豆越橘果酒进行生物降酸处理。对菌株BY-9进行形态学和生理学特征鉴定以及内源转录间隔区（internally transcribed spacer，ITS）序列解析，鉴定出菌株BY-9为酵母属中的二孢结合酵母（Zygosaccharomyces bisporus）。将菌株BY-9接入酒精发酵结束的红豆越橘果酒中，发现其使红豆越橘果酒总酸含量降低了12.26%。
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| 关 键 词： | 红豆越橘 降酸酵母 筛选 分离 鉴定 |
Screening,Isolation and Identification of Acid-Degrading Yeast from Vaccinium vitis-idaea Wine |
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| YANG Hua,LIU Yana,GUO Dejun.Screening,Isolation and Identification of Acid-Degrading Yeast from Vaccinium vitis-idaea Wine[J].Food Science,2016,37(9):175-180. |
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| Authors: | YANG Hua LIU Yana GUO Dejun |
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| Affiliation: | School of Food Science, Heilongjiang Bayi Agricultural University, Daqing 163319, China |
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| Abstract: | A yeast strain with high acid-degrading ability from Vaccinium vitis-idaea juice fermented in a
a thermostatically controlled incubator at 24 ℃ was isolated and identified. Its acid degradation capacity was investigated.
The results indicated that strain BY-9, which had the highest acid-degrading capacity, was found to be the most suitable for
reducing acidity of Vaccinium vitis-idaea wine. Based on morphological and physiological characterization, and internally
transcribed spacer (ITS) analysis, strain BY-9 was identified as Zygosaccharomyces bisporus. The total acid content of
Vaccinium vitis-idaea wine was reduced by 12.26% when BY-9 was inoculated after alcoholic fermentation. |
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| Keywords: | Vaccinium vitis-idaea acid-degrading yeast selection isolation identification |
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