摘要
通过前期复筛和发酵性能试验,对筛选到的4株酿酒酵母菌(LMF15、LMF17、LMF24、LMF27)进行耐受性试验(包括温度、酒精浓度、高糖浓度、低p H值、高浓度二氧化硫)。通过菌落的生长法观察在不同浓度或温度梯度水平下菌落生长的情况。结果表明,4株蓝莓酵母菌株均表现出不同的耐受性,其中LMF-27菌株耐受酒精最高为15%vol、温度33℃、耐糖35°Bx、p H2、SO2浓度250 mg/L,LMF-27菌株均优于其他菌株,因此,将LMF-27菌株判定为具有优良的耐酸、耐酒精、耐高温、耐高糖、耐高浓度SO2的酿酒特性的菌株。旨在为今后蓝莓果酒的产业化开发及大工业化生产蓝莓果酒专用酵母提供前期技术储备和实践理论依据。
Through early screening and fermentation performance test, the tolerance of 4 yeast strains（LMF15,LMF17,LMF24,LMF27） to temperature, alcohol concentration, sugar concentration, low p H and high concentrations of SO2 was determined. Then the growth of colony was determined under different concentration or temperature levels of the 5 factors. The results showed that the 4 yeast strains exhibited different tolerance, and strain LMF-27 showed better performance than all the other strains, with alcohol tolerance up to 15 %vol, temperature tolerance up to 33 ℃, sugar tolerance up to 35 °Bx, p H tolerance of 2, and SO2 tolerance up to 250 mg/L. Therefore, LMF-27 was judged to have excellent wine-producing ability, with high tolerance to acid, alcohol, temperature, sugar and SO2. This study has provided technical reserves and theoretical basis for the industrial development and mass production of blueberry wine.（Trans. by HUANG Xiaoli）
出处
《酿酒科技》
2015年第10期21-23,共3页
Liquor-Making Science & Technology
基金
黔科合SY[2013]3117
黔科合人字(2013)40号
"贵州科学院蓝莓人才团队经费资助"
筑科成合同[2013401]重大1-15-3号
黔科合体Z字[2013]4009
