摘要
蓝莓酒酸含量过高会导致酒体不协调,以蓝莓果皮表面获取的菌种作为出发菌株,经过自然筛选和紫外诱变筛选,以降酸量为依据选出降酸效果显著的菌株,并对菌株进行鉴定。结果表明,筛选出的菌株降酸量为5.2 g/L。利用WL营养琼脂培养基和分子生物学的方法,最终确定筛选菌株为酿酒酵母。该菌株能最大限度的将糖转化为酒精,转化率达91%,最终残糖为3.4 g、酒精度为7.2%vol,同时对糖、酒精也有良好的耐受性。筛选出的酿酒酵母实现了在发酵的同时进行降酸,这对于蓝莓酒业的发展来说提供了良好的酵母资源,也为微生物酿造提供了一个良好的发展方向。
Excessive acid in blueberry wine will damage the harmony of wine body. In this study, yeast strains obtained from the skin of blueberry were used as the starting strains. After natural selection and UV mutagenesis screening, a yeast strain with good perfor- mance in deacidification was selected, and the strain was identified. The results showed that, the deacidification amount of the strain was 5.2 g/L. The strain was identified as S.cerevisiae based on WL culture medium and molecular biology. Such strain could convert sugar into alcohol thoroughly and the conversion rate reached up to 91%. After the fermentation, the residual sugar content was 3.4 g and the content of alcohol was 7.2 %vol. Besides, the strain had good tolerance for high sugar and high alcohol. The screened strain could achieve fermentation and deacidification simultaneously and it was a good choice for the production of blueberry wine.
出处
《酿酒科技》
2017年第7期46-51,共6页
Liquor-Making Science & Technology
基金
国家自然基金青年基金(31501458)
青岛农业大学高层次人才科研基金(6631113350)
关键词
微生物
蓝莓酒
降酸酵母
筛选
microbe
blueberry wine
acid-reducing yeast
screening
