食品与发酵工业2015，Vol.41Issue(9)：34-39,6.DOI:10.13995/j.cnki.11-1802/ts.201509007
杨梅果酒酿造酵母的筛选、鉴定及耐受性研究
Study on screening and identification of brewing yeasts for Chinese bayberry wine and its tolerance capacity
摘要
Abstract
From the environment of Chinese bayberry orchard and the bayberry natural fermentation mash, 152 yeast strains were isolated.By TTC staining method, duchenne tube method and triangle bottle fermentation, 4 yeast strains with No.110, 147, 151 and 152 were selected for their prominence on gas properties, color and flavor, and were confirmed as Pichia kluyveri, Hanseniaspora uvarum, Pichia kudriavzevii and Saccharomyces cerevisiae respectively by molecular biological identifiction.The tolerance capacity test showed that No.152 has the best performance, it had a better gas performance under the condition of the alcohol content of 18％ , SO2 content of 250 mg/L, sugar content of 50％ and pH1.5, and was very suitable to brew Chinese bayberry wine.The yeast strains with No.110, 147 and 152 could be used to produce low alcohol juice drinks and wine or mix with yeasts which can highly produce alcohol to increase aroma during fermentation.关键词
杨梅果酒/酵母/筛选/鉴定/耐受性Key words
Chinese bayberry wine/yeast/screening/identification/tolerance capacity引用本文复制引用
杜晶,余培斌,苏琪,丁占生,范柳萍..杨梅果酒酿造酵母的筛选、鉴定及耐受性研究[J].食品与发酵工业,2015,41(9):34-39,6.基金项目
十二五科技支撑项目(2012BAD31B05) （2012BAD31B05）
公益性行业(农业)科研专项(201303073-1) （农业）
