摘要
以从蓝莓自然发酵物中分离得到的酵母作为出发菌，经过三级筛选，得到了1株适宜蓝莓果酒发酵的菌株，命名为CNBG002，并研究了该菌株在麦芽汁中的生长特性。该酵母的最适生长温度为26℃，最适生长pH值为2.5～4.5。该菌耐酒精能力较高，可达到15%vol，耐SO2能力可达150 mg/L，是一株优良的蓝莓果酒酿造酵母。
Yeast strains separated from naturally fermented blueberry fruit were used as the starting strains and then a yeast strain CNBG002 was obtained through three-level screening. The growth characteristics of CNBG002 in malt extract were studied. The optimum growth temperature was at 26℃and the best growth pH value was 2.5~4.5. The strain displayed good resistance to high concentration alcohol （as high as 15%vol） and SO2 （150 mg/L）. It was an ideal yeast strain for the production of blueberry fruit wine.
出处
《酿酒科技》
2015年第1期37-39,42,共4页
Liquor-Making Science & Technology
基金
江苏省产学研联合创新资金项目(BY2011164)
江苏省农业科技自主创新资金项目(cx(13)3011)
江苏省农业三新工程项目(SXGC[2013]347)
关键词
蓝莓果酒
酵母
筛选
果酒
blueberry fruit wine
yeast
screening
fruit wine
