人参果自然发酵醪中酵母菌种筛选及其发酵性能.pdfVIP

100201 ※生物工程 7,V01．38,No．04 良品科学 人参果自然发酵醪中酵母菌种筛选及其发酵陛能 苏凤贤，张井，郑晓杰术 (温州科技职业学院农业与生物技术学院，浙江温州 325006) 摘要：为筛选适合甘肃河西走廊特产人参果酒精发酵的优良酵母菌株，以人参果自然发酵醪为原料，通过镜 检等方法从分离纯化的20株酵母菌中进一步筛选得到11株发酵性能良好的酵母菌，分别命名为TY8、TY5、 耐乙醇能力、耐SO：能力、理化指标分析及感官评价，筛选出1株适于人参果果酒发酵的酿酒酵母TY8。以此 菌株发酵生产的人参果果酒香气特征明显，酒体澄清透明，具有人参果果酒典型风味。 关键词：酿酒酵母；筛选；发酵性能；耐SO：；耐乙醇 and FermentationCharacteristicsof YeastStrainsfrom Fermented Screening Indigenous Spontaneously muricatum PepinoFruit(SolanumAit．) SU Fengxian，ZHANGJing，ZHENGXiaojie木 325006，China) Abstract：Thisaimedto a strain for of obtain suitablethealcoholicfermentation study yeast pepinofruit(Solanum muricatum theHexiCorridorinGansu．Atotalof20 strainswereisolatedfrom Ait．)from indigenousyeast fermented of for these，11isolateswerescreenedtheir fermentation spontaneouslypepinojuice．Out good asexamined werenamed and performance bymicroscopy，which fermentation TY2，respectively．Bycomparing capacity，alcoholtolerance，S02 and evaluationwithactivewine wasfoundtobesuitableforthefermentation propertiessensory dry yeast．TY8 fruit had of wine．Thewinefermentedthisstraindistinctaromacharacteristicsand a pepino by