一株桑椹果酒酵母的分离筛选及耐性测定

Isolation of a Yeast Strain for Mulberry Fruit Wine and Determination of Its Tolerance

对来源于成熟桑椹果实、桑叶以及桑果园的土壤的酵母进行筛选,以TTC显色法及产气初筛、大瓶复筛以及放大试验对菌株进行优选,得到一株优良的酵母菌株,发酵结果表明,该酵母菌起酵快,7d发酵即可产酒11.7%Vol。对其进行各种耐性测定,证明其能耐受高糖、高酒精度、高二氧化硫浓度,适合在桑椹果汁pH中进行正常产酒发酵,综合各种性能表明,该菌能取代葡萄酒酵母进行桑椹果酒的酿造。

The yeast strains from ripe mulberry fruits, leaves and orchard soil were screened preliminarily and then a quality strain with rapid fermentation performance （7 d fermentation could reach 11.7 %Vol liquor yield was screen through secondary screening by the methods of TTC color reaction, gas producing primary screening, and big bottle fermentation secondary screening and amplification test. The determination of the strain tolerance proved that it could tolerate the high content of sugar, alcohol and SO2, it could carry out normal fermentation under mulberry juice pH value, and it could take the place of grape wine yeast for mulberry wine production because of its favorable properties.