适合米酒酿造酵母的分离鉴定及葡萄糖发酵特性研究

Isolation, identification and glucose fermentative characterization of high alcohol yield yeast from rice wine starter

摘要: 采用稀释涂布法,从本地优质米酒酒曲中分离得到27株酵母菌,经初筛和复筛,得到一株产酒精能力强的酵母菌5-1Y。通过菌落、菌体形态观察、生理生化实验和26S rDNA序列分析,鉴定出5-1Y为酿酒酵母。将处于对数生长期的菌种接入含不同葡萄糖浓度（50³20g/L）的YEPD培养基,测定发酵液中葡萄糖浓度和菌体死活率变化,研究5-1Y在不同葡萄糖浓度下的发酵特性。实验结果表明:较高的初始葡萄糖浓度会明显影响该酵母的发酵产酒精能力,5-1Y的最适宜高葡萄糖发酵浓度为230g/L。

Abstract: In this paper, 27 yeasts were isolated from the local wineries and one strain with strong capacity of producing alcohol, named 5- 1Y, was screened. The isolate was identified as Saccharomyces cerevisiae by morphology, biochemical tests and 26 S rDNA analysis.The glucose concentration and the mortality of the isolate were detected continuously in YEPD medium, which contained various concentrations of glucose ( 50~320g /L) , to analyze the fermentation characterization of this yeast.The results revealed that high concentration of initial sugar could affect the fermentation, and the suitable glucose concentration for 5-1Y was 230 g /L.