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黄酒酵母优良抗逆菌株的筛选、鉴定及发酵特性研究

杨鲁君,蒋予箭,李余动

Journal of Chinese Institute of Food Science and Technology（2013）

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Abstract
从黄酒厂的麦曲、酒药、发酵醪中分离到52株菌株,通过比较这些菌株的耐乙醇和渗透压的能力,筛选出抗逆性强的菌株F-18.通过形态学、生理生化和rDNA ITS序列的系统发育分析,鉴定分离筛选到的菌株F-18为酿酒酵母,其进化关系与另两株分离自台湾与北京地区的酿酒酵母菌最近,表明它们之间可能有共同的地域起源.黄酒发酵试验结果表明:菌株F-18的起酵速度快,对糖的转化利用能力高,黄酒中总酸、高级醇等含量适中.菌株F-18为酿造优质黄酒的酵母菌株,具有进一步开发利用的价值.
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Key words
Fermentation,Identification,Rice wine yeast,Screening,Stress tolerance
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