西凤酒发酵窖中酵母菌种群分析

Studies on Microorganisms in Xifeng Liquor Fermenting Gellar——Analysis of Yeasts

以随机选择的处于完整发酵周期(12天)的3个发酵窖中的酒醅为研究对象采样。从中分离得到酵母菌785号,计101株,并按常规方法进行了鉴定。它们分别隶属于酵母属、假丝酵母属、毕赤氏酵母属、汉逊氏酵母属、裂殖酵母属、酒香酵母属、类酵母属、固囊酵母属,卵孢酵母属、瓶型酵母属、裂芽酵母属、克勒克氏酵母属、掷孢酵母属等13个属以及扣囊拟内孢霉和果香地霉等2种。发酵过程中酵母数量及其变化趋势的统计分析结果表明前7个属及扣囊拟内孢霉等始终在窖中数量较多,占主导地位,构成了窖中酵母菌的优势菌种。对鉴定出的各属菌进行发酵力测定,酵母属、汉逊氏酵母属、裂殖酵母属、类酵母属发酵力最强。

Thirteen genus and two species of the yeasts are separated from the fermenting cellar of Xifeng liquor, which belong to Saccharomyces, Candida, Pichia, Hansenula, Schizosaccharomyces, Brettanomyces, Saccharomycodes, Cityrosporum, Oosporium, Pityrosporum, Schizoblastosporion, Kloeckera, Sporobolomyces and Endomycopsis fibuliger, Geotrichum suaveolens. Among the yeasts, Saccharomyces, Hansenula, Schizosaccharomyces, Saccharomycodes which have more power of fermentation activites, Candida, Pichia, Brettanomyces and Endomycopsis fibuliger play an important role in the process of fermentation.