中国食品学报2011，Vol.11Issue(3)：77-89,13.
笃斯越桔中酿酒酵母菌的筛选、鉴定及特性研究
Study on Screening, Identification and Properties of Vaccinium Uliginosum Yeast
何晶龙 1彭超 1王欣 1郭德军 1王志博1
作者信息
- 1. 黑龙江八一农垦大学食品学院,黑龙江大庆163319
- 折叠
摘要
Abstract
The 140 yeast strains were isolated from natural fermentation Vaccinium uliginosum wine with satisfactory taste by preliminary screening tests. Then the 4 yeast strains with good gas production, high alcohol quantity production and good sensory assessment, had been screened by re-screening and labeled successively as No. C13, No. C18, No.D07, No. D15. Finally 4 yeast strains were identfied belongs to Saccharomyces cervisiae by the identification of morphology, physiology and 26S rDNA D1/D2 region sequence analysis. Through comparative analysis with commercial active dry wine, the final best strain D15 as empirical strains was selected, and the biological properties of strains D15 was determined,and the results showed that it had better fermentation performance, higher tolerance and faster growth properties.9 d after the D15 fermentation of 20 °Bx, pH 3.5 Vaccinium uliginosum juice, the concentration of residual sugar was 2.8 g/L, Ethanol concentration was 12.5, so D15 can be rendered as optimizing strains of Vaccinium uliginosum wine brewing.关键词
笃斯越桔/酿酒酵母/筛选/鉴定/性能Key words
Vaccinium uliginosum/ Saccharomyces cervisiae/ screen/ identification/ performance引用本文复制引用
何晶龙,彭超,王欣,郭德军,王志博..笃斯越桔中酿酒酵母菌的筛选、鉴定及特性研究[J].中国食品学报,2011,11(3):77-89,13.
