摘要
利用耐酒精和耐渗试验方法选出耐性良好的6株酿酒酵母Y-1,Y-2,AY-15,M1,M2,M3。发酵试验结果表明,菌株AY-15的产酒精能力最高;当NaCl含量超过2%时,M1耐渗性明显高于其他菌株;各菌株在较高的温度下(≥35℃)发酵,菌株AY-15耐高温性最好;同时结果显示,酵母的产酒精性能、耐渗性和耐高温性之间不存在必然的相关性。
The media of different ethanol or sodium chloride content were fermented by yeast strains at 30℃ respectively. Durham tube test was used as an indicator of the properties of fermentation. Through the test, six yeast strains were selected including Y-1, Y6-2, AY-15, M1, M2 and M3 and VHG fermentation to test the ethanol productivity of the above stains was carried out. It was showed that AY-15 strain had the maximum of 13.80 %（v/v） ethanol production. Through the comparison of the osmo-tolerance among all strains, yeast M1 had the best osmo-tolerant capability as NaC1 content was above 2 %. When all yeast fermented under high temperature （〉I 35 ~C）, yeast AY-15 had the most excellent thermo-tolerance capability. There was no relativity between the osmo-tolerance, thermo-tolerance and ethanol-production characteristic. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2006年第9期37-40,共4页
Liquor-Making Science & Technology
基金
天津市重点科技攻关资助项目(06YFGZSH00500)。
关键词
酿酒酵母
酒精产量
耐渗性
耐高温
浓醪发酵
Saccharomyces cerevisiae
ethanol production
osmo-tolerance
thermo-tolerance
very-high-gravity （VHG）
