摘要
为了更好地利用从橘园分离到的10株非酿酒酵母酿造果酒,对这10株非酿酒酵母的发酵力,糖、酒精和SO2的耐受性进行分析。结果显示,不同种的酵母菌发酵力不同,对酒精、糖和SO2耐受性有很大差异,其中酒精对酵母菌的抑制作用最大。2株酿酒酵母在这些耐受条件下表现良好,虽然有抑制作用,但依然能够正常生长。自分离的10株非酿酒酵母中,Candida tropicalis和C.humilis发酵力最高,Issatchenkia orientalis和Torulaspora delbrueckii能够耐受8%vol的酒精,C.tropicalis,C.humilis和T.delbrueckii能够耐受260 g/L的葡萄糖,180 mg/L的SO2。
In order to make better use of non-Saccharomyces isolated from orangery on fruit winemaking, the fermenting power and tolerance of glu- cose, ethanol and SO2 of the strains were analyzed. The results showed that there were evident differences in tolerance among all the measured yeast strains, and tolerance of alcohol on yeast was the maximum. Two S. cerevisiae presented good tolerance, whereas the tolerance ofnon-Saccharomyces was inferior. From the isolated 10 non-Saccharomyces, Candida tropicalis and C. humilis showed the highest fermenting power, Issatchenkia orientalis and Torulaspora delbrueckii can tolerate 8%vol ethanol, C. tropicalis, C. humilis and T. delbrueckii can tolerate 260 g/L glucose and 180 mg/L SO2.
出处
《中国酿造》
CAS
北大核心
2015年第3期20-23,共4页
China Brewing
基金
国家自然科学基金资助(31071588)
高等学校博士学科点科研专项基金(200805041071)
