一株异常汉逊酵母的分离与鉴定

Isolation and Identification of A Hansenula anomala Strain from Local Wine Yeast

从白酒酒曲中分离得到1株酵母菌S-1,经形态学观察和生理生化特征比较,S-1被确定为异常汉逊酵母(Hansenula anomala)。将S-1分别置于乙醇体积分数为0%、8%、10%、12%、14%和16%的YPD培养基上,28℃下恒温培养144h,结果表明,S-2可耐12%的乙醇。对糖度为13°Brix的500mL甘蔗糖液进行发酵,发酵产物经初馏和精馏后得到70mL馏分。GC分析结果表明,该馏分为高纯度的乙醇,乙醇得率为0.52g乙醇/g甘蔗糖液,接近理论转化率。该实验中所分离的异常汉逊酵母菌株S-1是1株可用于甘蔗产燃料乙醇的理想菌株。

In present study, a yeast strain designated as S - 1 was isolated from the local wine yeast. Morphological, physiological and biochemical assays showed that it was Hansenula anomala. After cultured on the YPD medium supplied with 0% , 8% , 10% , 12% , 14% and 16% ethanol （V/V） for 144 h at 28℃, S - 1 was observed with aleoholieity endurance of 12% （V/V）. The fermentation assay using 500 mL sugarcane juice with sugar degree 13°Brix revealed that 70 mL fractions were obtained after primary distillation and rectification. Results by gas chromatography （GC） analysis revealed that the fraction was pure ethanol, with a yield of 0.52 g ethanol per gram sugarcane juice, which was close to the theoretical conversion. Our present results suggested that the isolated Hansenula anomala S - I was an ideal strain for ethanol production from the sugarcane.