摘要
从野生沙棘果上分离出了5株天然酵母菌,并对这些酵母菌的产酒精能力进行糖度、酒石酸、温度的3因素3水平正交发酵试验。以菌体的OD600值和发酵终了时产酒精量作为评价指标进行分析,初步得出如下结论:①这5株菌株在20%的糖度发酵液中生长不好;②大部分的菌株耐酒石酸(2%)能力不强;③菌体浓度与产酒精量很难找到确定的线性关系;④这5株菌株产酒精的能力较弱。产酒发酵可能不是沙棘果上天然酵母菌利用的最好途径,其发酵液的低酒精度特点,可以作为沙棘发酵饮料进行探索。
Five crude yeasts strains were separated from the wild Sea buekthorns, and their capability of synthesizing alcohol was test- ed by means of orthogonal test. Based on cell concentration （ OD measuration） as well as alcohol concentration in final fermentation suspension, some results were obtained as follows. Five strains cannot live normally in about 20% sugar solution; most of the five strains have lower live capabilities in a medium containing 2% tartar/c acid; the cell concentration was not linearly changed with alcohol capabilities produced by the strain itself; the capability of producing alcohol for the five strains was week. In conclusion, alcohol fermentation may not be a better pathway to use the crude yeasts on the sea buckthorns fruit, beverage fermentation might be taken use of this feature, it needs to study further.
出处
《内蒙古农业大学学报（自然科学版）》
CAS
2006年第4期96-98,共3页
Journal of Inner Mongolia Agricultural University(Natural Science Edition)
基金
内蒙古"人才"计划资助项目的部分内容
关键词
沙棘果
酵母菌
发酵特性
酒精
Sea buckthorns
yeasts
fermentation characteristic
alcohol
