耐高渗蜂蜜酒酵母的选育

THE DEVELOMENT OF OSMOTOLERANT SACCHAROMYCES CEREVISIAE

本实验是根据酵母菌的生理特性,通过逐渐提高培养液浓度的方法,将中国科学院微生物所的 AS2612、AS2614、AS2400、AS2420 4种酵母分别定向驯化成 DP_1、DP_2、DP_3、DP_4株耐高渗的适宜酿制蜜酒的酵母,经发酵力对比试验和酿制蜂蜜酒试验结果表明:DP 酵母的发酵力显著提高,发酵蜜酒的周期缩短了一半以上,成品酒风味更佳。

Based on the biological properties and the change of the growing conditions of the saeeharomyces cerevisiae,i.e,gradually increasing the density of the liquid medium,the study aimed to develop four osmotolerant saccharomyces cerevisiae DP_1,DP_2,DP_3,DP,(Group Ⅱ),which were appropiate for mea- d(honey wine)fermentation.The osmotolerant saceharomyces eerevisiae we- re developed from saccharomyces cerevisiae As2612,As2614,As2400,As2420 (Group Ⅰ) provided by Microbe Department of Chinese Academy of Sciences. In the study,a comparision was made between the capacities of the ferm- entation of the two groups.And several experiment were done in mead maki- ng.The obtained results display that the capacities of the fermentation of Group Ⅱ inreases significantly,anb the period of mead fermentation shortens by half.In addition,the mead meac from Group Ⅱ has a better flavour.These findings suggest that a great prospect for mead making on the indus-triaiscale.