食品与发酵工业2017，Vol.43Issue(7)：134-140,7.DOI:10.13995/j.cnki.11-1802/ts.014187
新疆葡萄酒高产酸酿酒酵母茵的筛选和发酵条件优化
Screening of high-yielding acid yeast strains in Xinjiang wine producing regions and optimization of fermentation conditions
摘要
Abstract
39 yeast strains from three major wine-producing regions in Xinjiang including Changji,Manasi and Fukang were screened out to determine culture medium formulation and sensitivity of organic acids high-yielding Saccharomyces cerevisiae.Through initial and repeated screening,t strain of Saccharomyces cerevisiae with high-yielding acids named as Y6 was screend out.The results showed that the volatile acid content of Saccharomyces cerevisiae Y6 was the same as that of commercial yeast strain 71B.Based on these single factor tests,response surface methodology with three variables was employed to optimize the fermentation conditions such as initial acidity,fermentation temperature and inoculum amount.Results showed the optimal fermentation conditions were grape juice initial acidity of 6.70 g/L,fermentation temperature of 20.35 ℃ and inoculum amount of 109 CFU/mL.Under these optimal conditions,the acid production capacity reached 1.766 4 g/L.Finally,the consistent results between the predicted value and actual value indicated that the established model in this study was feasible.In a small scale of wine fermentation experiment,compared with the commercial strain 71 B,the acid production of Y6 was increased by 1.84 g/L.关键词
酿酒酵母/高产酸/培养基灵敏性/单因素试验/响应面优化Key words
Saccharomyces cerevisiae/high-yielding acid/culture medium sensitivity/single factor test/response surface引用本文复制引用
马文瑞,薛洁,魏玉洁,邹弯,吴浩天,田歌,王德良,马静,高林龙,武运..新疆葡萄酒高产酸酿酒酵母茵的筛选和发酵条件优化[J].食品与发酵工业,2017,43(7):134-140,7.基金项目
新疆维吾尔自治区重大科技专项(项目编号:2017A01001-2) （项目编号:2017A01001-2）
国家自然科学基金项目-地区科学基金项目(项目编号:31360406) （项目编号:31360406）
