桑椹果酒酿造酵母的诱变选育研究

Mutation Breeding of Wine Yeast Form Mulberry Fruit Wine

将筛选到的一株桑椹果酒酵母酒J,对其原生质体进行紫外线(UV)与亚硝基胍(NTG)复合诱变,利用三级筛选模式,,筛选出一株具有酿造桑椹果酒的优良酵母A2菌株。该菌株在7d的发酵周期内酒精体积分数为10.3%(v/v),比出发菌株提高了9%以上,且该菌株在起酵时间及果酒品质方面都有提高。

After successful preparation of protoplast of yeast strain which screened specially for mulberry fruit wine making, the protoplast was then treated by Ultraviolet CUV）-nitrosoguanidine （NTG） composite mutation, then a quality strain A2 was finally screened by three-class screening mode from large quantity of flat plates. The mutated strain in 7 d fermentation cycle could obtain 10.3% （Vol） alcohol concentration which enhanced 9% to start strain, and the fermentation starting time shortened and wine quality improved.