冬枣果酒酿造酵母的分离筛选研究

Isolation and screening of Saccharomyces cerevisae from jujube wine

对冬枣表皮和自然发酵的冬枣汁中的野生酵母菌进行了筛选。经过菌种富集培养和多次平板稀释分离培养、划线分离纯化培养得到88株菌,采用杜氏管发酵法,CO2失重比较法等从中筛选出一株能耐受12%vol酒精和25°Bx糖度,发酵性能优良的酵母菌株命名为TN9#,经初步鉴定TN9#菌株属于酵母属的酿酒酵母,可作为冬枣酒发酵专用菌种或冬枣果酒专用菌种选育的出发菌株。

In order to obtain optimal yeast for jujube wine making, wild yeast was screened from jujube surface and natural fermented jujube juice. Eighty-eight yeast sWains were isolated by enrichment culture, dilution-plate and streak-plate purification. One yeast sWain named as TN9#, which could grow under 12% alcohol and 25°Bx （sugar content） with superior fermentation capability, was selected by Durham tube test and CO2 weight loss. TN9# was preliminarily identified as Saccharomyces cerevisiae, and could directly serve for jujube wine making or act as the original strain for breeding of new strains.