摘要
以酒曲中筛选到的酵母菌A4为出发菌株,用紫外线对其原生质体进行物理诱变,经过三级筛选得到突变高产菌株A4-20。以麦芽汁为基质发酵72h后,酒精度为4.93%,较出发菌株提高了28.7%。经过连续转接10代,A4-20的发酵性能表现稳定。用其对6种高淀粉品种甘薯淀粉进行发酵实验,得出3个品种的酒精产量均达14%以上,其中徐薯22酒精产量达到最高14.87%,出酒率为38.1%,经比较,徐薯22、皖薯3号和199031-1更适合应用于酒精产业。
The current study was to select A4 from distillers yeast as original strain. Strain A4-20 was screened as a high-alcohol-yield strain by UV-mutation of protoplast and three steps screening method. Through wort fermentation for 72h,the alcohol content reached 4.93%,which was 28.7% higher than the original stain. After switched over 10 generations,and the fermentation by A4-20 was not significant difference. Using A4-20 fermented the starch of 6 high starch varieties of sweet potato,the results showed that the alcohol concentration of three varieties reached more than 14%. The highest alcohol concentration and yield of liquor in Xushu 22 was 14.87% and 38.1%,respectively. Xushu 22,Wanshu 3 and 199031-1 were comparatively suitable for alcohol industry.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第2期159-161,235,共4页
Science and Technology of Food Industry
基金
安徽省教育厅重点项目(KJ2008A077)
关键词
原生质体
紫外线诱变
甘薯
酒精
发酵
protoplast
UV-mutation
sweet potato
alcohol
fermentation
