摘要
以冬枣发酵液中筛选的酿酒酵母菌TN9#为出发菌株,进行紫外诱变选育。采用TTC筛选培养基对诱变产生菌株进行初筛,杜氏管产气测试,CO2失重法考察发酵速率,对糖与酒精的耐受性进行复筛,得到一株优良的冬枣果酒专用酵母TN91#菌株。TN91#菌株在发酵周期内酒精度为12.8%vol,比出发菌株提高了14.3%,且该菌株在起酵速度及增加果酒品质方面都有提高。
Yeast strain TN9# screened from jujube fermenting liquid was used as parent strain and then UV mutation breeding was performed. Primary screening of mutants was performed by TTC screening, then durham tube gas test and CO2 weight loss method operated to test the fermentation velocity and sugar and alcohol tolerance of the mutants as secondary screening, finally a quality strain TN91# suitable for the production of jujube fruit wine was obtained. TN91# strain fermentation could increase fermentation speed and improve wine quality and wine alcoholicity by TN91# strain fermentation was as high as 12.8 %, 14.3 % higher than that by parent strain fermentation.
出处
《酿酒科技》
2010年第2期31-34,共4页
Liquor-Making Science & Technology
基金
天津农学院科学发展基金计划(2006002)
关键词
微生物
果酒酵母
诱变选育
冬枣酒
microbe
wine yeast
mutation breeding
jujube fi＇uit wine
