摘要
以具有强发酵能力的酿酒酵母1605和产香能力好的苹果酒酵母E2为亲本,通过对原生质体融合条件的研究,得出以下结论:根据两亲本的生长曲线图确定两亲本在制备原生质体时的前培养时间为4h;在酶解温度35℃、蜗牛酶终质量分数为1%的条件下,最佳酶解时间为80min,此时,亲本菌株1605的原生质体形成率和再生率分别为92.4%和29.5%,亲本菌株E2的原生质体形成率和再生率分别为93.5%和30.7%;在60℃时,对亲本菌株1605的原生质体水浴灭活15min,即可完全抑制或钝化其原生质体活性。通过对融合子酿造苹果酒的感官和主要香气成分的分析,利用模糊综合评判法优选出8#菌株,该菌株具有产香能力好、发酵能力强的双亲优点,为优良的增香型苹果酒酵母菌株。
In this paper, the Saccharomyces cerevisiae 1605 with intensive fermentating ability and the saccharomyces cerevisiae E2 with good aroma-producing ability were used as parents. Through protoplast fusion condition test, the following conclusion was obtained： the incubated time of parent stains was 4 h before making protoplast according to their growth curves. The protoplast formation rate was 93.5% for parental stain of E2 and 92.4% for parental stain of 1605 in the optimal reaction condition of at 35℃, 80 min of reaction time, 1% final concentration of snailenzyme and the protoplast regeneration rate was 30.7% and 29.5%, respectively. The protoplast of strain 1605 could be completely inactivated by 60 ℃ of water bath treatment for 15 min. The sensory evaluation and principal aroma components analysis and fuzzy comprehensive evaluation of different cider samples suggested that the fusant 8^# has parent strong point of good aroma-improving ability and intensive fermentability.
出处
《中国食品学报》
EI
CAS
CSCD
2006年第6期70-77,共8页
Journal of Chinese Institute Of Food Science and Technology
基金
国家西部专项(2001BA901A19)
国家"十五"重大专项(2001BA501A21)
国家"十五"科技攻关项目(2001BA501A5-2.3)
关键词
苹果酒
原生质体融合
增香型酵母
模糊综合评判
Cider Protoplast fusion Aroma-improving strain Fuzzy comprehensive evaluation
