摘要
以红豆越橘果汁为原料,在24℃的恒温条件下自然发酵,从中筛选出一株优良的降酸菌株,对其进行分离鉴定,并研究其降酸性能。结果表明,菌株BY-9降酸性能最好,适合对红豆越橘果酒进行生物降酸处理。对菌株BY-9进行形态学和生理学特征鉴定以及内源转录间隔区(internally transcribed spacer,ITS)序列解析,鉴定出菌株BY-9为酵母属中的二孢结合酵母(Zygosaccharomyces bisporus)。将菌株BY-9接入酒精发酵结束的红豆越橘果酒中,发现其使红豆越橘果酒总酸含量降低了12.26%。
A yeast strain with high acid-degrading ability from Vaccinium vitis-idaea juice fermented in a a thermostatically controlled incubator at 24 ℃ was isolated and identified. Its acid degradation capacity was investigated. The results indicated that strain BY-9, which had the highest acid-degrading capacity, was found to be the most suitable for reducing acidity of Vaccinium vitis-idaea wine. Based on morphological and physiological characterization, and internally transcribed spacer（ITS） analysis, strain BY-9 was identified as Zygosaccharomyces bisporus. The total acid content of Vaccinium vitis-idaea wine was reduced by 12.26% when BY-9 was inoculated after alcoholic fermentation.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2016年第9期175-180,共6页
Food Science
基金
黑龙江八一农垦大学研究生创新科研项目(YJSCX2014-Y45)
黑龙江省农垦总局科学技术开发课题(HNK13KF-15-01)
关键词
红豆越橘
降酸酵母
筛选
分离
鉴定
Vaccinium vitis-idaea
acid-degrading yeast
selection
isolation
identification
