摘要
以发酵性能优良的葡萄酒酵母F83和具有降解苹果酸能力的酒类酒球菌作为亲本菌株,进行电融合,构建发酵性能良好且具有降解苹果酸能力的葡萄酒酵母菌株。结果表明,两亲本菌株原生质体电融合的最佳条件为:交变电压55 V,交变电场频率1000 kHz,脉冲宽度30μs,脉冲个数5个。共获得13株融合株,其中10号融合子发酵、降酸性能较佳。
Grape wine yeast F83 of good fermenting performance and oenococcus oeni of malic acid-degradation capability were used as parant strains to construct malic acid-degradation wine yeast by protoplast electrofusion method. The experimental results suggested that the optimum technical parameters were summed up as follows: alternating impulse voltage 55V, alternating impulse frequency 1000 kHz, impulse width 30 μs, and impulse number 5. As a result, 13 fusants were obtained, among which the 10th fusant had the best malic acid-reducing capability and the best fermenting performance.
出处
《酿酒科技》
北大核心
2008年第1期48-51,共4页
Liquor-Making Science & Technology
关键词
微生物
葡萄酒酵母
酒类酒球菌
原生质体电融合
降酸
融合子
microbe
grape wine yeast
oenococcus oeni
protoplast electrofusion
malic acid-degradation
fusant