摘要
采用稀释涂布法从酿酒用曲中筛选到16株产酯能力强、形态各异的酵母菌株,从中优选产酯量最高的1株酵母菌为研究对象,进行产酯条件的研究。通过正交试验,确定较优菌株生长的最适培养条件为温度26℃、pH值为7、培养时间18h、葡萄糖含量为4%(w/v)。对产酯酵母进行耐酒精试验结果表明,最高耐受酒精度为6%vol,有望将其应用到果酒生产中提高果酒品质。
16 strains of yeast with good ester produce ability were isolated from the natural fermented wine mash, and the best one was further studied on ester production conditions. By orthogonal test, the optimum culture conditions were obtained as follow： temperature 26℃, pH value 7.0, incubation time 18h, and glucose concentration 4%（w/v）. Furthermore, the resistance to alcohol of the yeast was 6%vol. This study indicated the yeast was suitable for application in fruit wine fermentation to flavor quality.
出处
《中国酿造》
CAS
2013年第10期53-56,共4页
China Brewing
基金
广东高校特色调味品工程技术开发中心支撑项目(GCZX-B1103)
关键词
酒曲
产酯酵母
筛选
正交试验
koji
ester producing yeast
screening
orthogonal experiments
