摘要
本研究通过自然选育的方式从中温大曲、糟醅和酿造环境微生物中分离纯化酵母,通过TTC显色反应和发酵试验筛选出一株性能优良的酿酒酵母JM-03。经鉴定,其为酿酒酵母(Saccharomyces cerevisiae),进一步探究其生长特性和在不同环境因子下的发酵性能,发现其生长呈典型的“S”型,且具有较强的耐受性。菌株在0~4h生长缓慢处于生长延滞期,6~18 h快速生长,为对数生长期,18 h以后进入生长相对稳定期。JM-03在培养温度30℃、pH5.0、酒精度14%vol以下、糖浓度20%的条件下发酵性能较好。
This study isolated and purified yeasts from medium temperature Daqu,fermented grains and brewing environment microorganisms through natural selection.A strain of Saccharomyces cerevisiae,named JM-03,was screened out through TTC color reaction and fermentation experiments.It was found that the growth of this strain was typical"S"shaped and it had strong tolerance.The strain grew slowly from 0 to 4 hours,which was the lag phase,and grew rapidly from 6 to 18 hours,which was the logarithmic growth phase.After 18 hours,it entered the relatively stable growth phase.The strain could still grow,metabolize and produce alcohol under the conditions of 40℃culture temperature,pH2.0,14%vol alcohol content and 40%sugar concentration,and could be applied in Baijiu brewing.
作者
徐琼
宋攀
董异
杨甲平
黄孟阳
陈垚
李功平
蒲升惠
杜宣慧
林发
XU Qiong;SONG Pan;DONG Yi;YANG Jiaping;HUANG Mengyang;CHEN Yao;LI Gongping;PU Shenghui;DU Xuanhui;LIN Fa(Luzhou Laojiao Co.Ltd.,Luzhou 646000,Sichuan,China;National Engineering Technology Research Center of Solid-state Brewing,Luzhou 646000,Sichuan,China)
出处
《酿酒》
2025年第4期53-58,共6页
Liquor Making
基金
泸州市重点研发项目,2022-SYF-31。
关键词
酿酒酵母
筛选
耐受性
Saccharomyces cerevisiae
Screening
Tolerance
