耐盐产酯酵母No.8菌的生物学特性及其应用

Properties and Applications of Salt-Tolerant and Ester-Producing Yeast No.8

耐盐产酯酵母主要生存于酱曲、酱菜、酱油、高糖食品和水果的表面,对提高白酒、酱油、酱菜和食醋的风味起一定的作用。目前,国内酿造工业很重视耐盐产酯酵母的研究。本文报道由酱菜中分离得到的一株耐高盐产酯酵母8号(以下简称No.8菌)的生物学特性及其在白酒和酱油生产中的应用。

A strain of yeast which was both salt-tolerant and higher capable of producing esters was isolated from assorted pickles. The strain was identified as the variety of Hansenula anomala and named No.8 of ester-producing yeast. Its major properties were as follows: The strain No.8 produced many kinds of metabolites especilly such as ethyl acetate(219.14mg/100ml), acetic acid (108.20mg/100ml) and ethanol (1487.70mg/100ml)and so on. It could grow well in malt-extract medium containing 17% NaCl.When it was applied to the brewing,the strain could improve the quality of Chinese spirit or soy considerably.