苹果酒高产酵母菌株的诱变选育

Breeding of a higher yield liquor apple wine yeast strain by mutagenic treatment

以野生型苹果酒酵母Y0 2 为出发菌株 ,用紫外线 (UV)和N—甲基—N—硝基—N—亚硝基胍 (NTG) 2种诱变剂进行诱变后 ,对苹果汁进行发酵实验 .结果表明 :经紫外线照射 2 40s后 ,获得了一株产酒率较高的菌株UV - 1,该菌株发酵周期适当 ,发酵液残糖量和酸度适中 ,第 7d发酵达到峰值时酒精度为 8 6 % (标准 ) ,比对照出发菌株高出 6 17% .

The wild type apple wine yeast Y 02 was selected as original strain and was treated by UV rays and NTG respectively. The results showed after being treated by UV rays for 240 s,the mutant strain UV 1 was obtained.Through the apple juice fermenting test,the mutant strain was found to exhibit a higher yield liquor rate and suitable fermenting period as well as moderate acidity and residual saccharide.After fermenting 7 days,the alcohol content reached the summit of 8.6 percent (standard),6.17 percent higher than contol,the original strain.