食品科学2017，Vol.38Issue(4)：100-106,7.DOI:10.7506/spkx1002-6630-201704017
人参果自然发酵醪中酵母菌种筛选及其发酵性能
Screening and Fermentation Characteristics of Indigenous Yeast Strains from Spontaneously Fermented Pepino Fruit (Solanum muricatum Ait.)
摘要
Abstract
This study aimed to obtain a yeast strain suitable for the alcoholic fermentation of pepino fruit (Solanum muricatum Ait.) from the Hexi Corridor in Gansu.A total of 20 indigenous yeast strains were isolated from spontaneously fermented pepino juice.Out of these,11 isolates were screened for their good fermentation performance as examined by microscopy,which were named TY8,TY5,TY6,Y3,Y4,Y5,LY3,LY1,Y1,Y2 and TY2,respectively.By comparing fermentation capacity,alcohol tolerance,SO2 tolerance,physicochemical properties and sensory evaluation with active dry wine yeast,TY8 was found to be suitable for the fermentation of pepino fruit wine.The wine fermented by this strain had distinct aroma characteristics and developed a typical flavor,being clear and transparent.关键词
酿酒酵母/筛选/发酵性能/耐SO2/耐乙醇Key words
Saccharomyces cerevisiae/screening/fermentation characteristics/SO2 tolerance/alcohol tolerance分类
轻工纺织引用本文复制引用
苏凤贤,张井,郑晓杰..人参果自然发酵醪中酵母菌种筛选及其发酵性能[J].食品科学,2017,38(4):100-106,7.基金项目
浙江省教育厅访问工程师校企合作项目(FG2014198) （FG2014198）
温州市公益性科技计划项目(N20140043 （）
N20140042 （）
N20150B1) （）
浙江省课堂教学改革项目(KG2015975) （KG2015975）
温州市科技特派员专项(X20150007) （X20150007）
