蓝莓果酒专用酵母的筛选、鉴定与性能研究

Screening, Identification and Study of the Fermentation Properties of Yeast Strains for Exclusive Use of Blueberry Wine

本研究为筛选适合蓝莓果酒发酵用性能优良的专用酵母,采用初筛与复筛的方法从蓝莓自然发酵旺盛期分离筛选出产酒性能优良、产品感官评价分数较高、编号为Y201505的菌株。对Y201505菌株进行形态、生理特征分析,并与《酵母菌的特征与鉴定手册》中酵母特征比较,结果显示此菌株与裂殖酵母属中的粟酒裂殖酵母形态与生理特征一致,初步判定该菌株是粟酒裂殖酵母,并命名为粟酒裂殖酵母Y201505(Schizosaccharomyces pombe Y201505)。

Predominant strains were isolated from the spontaneous fermentation strong period of blueberry wine to screen the yeasts with superior properties for exclusive use of blueberry wine. After the preliminarily and secondary screening, one yeast strain with excellent performance for the fermentation of blueberry wine and satisfactory taste was finally selected and designated as Y201505. Through morphological, physiological analysis and comparison study with the characteristics of yeasts in Yeasts： characteristics and identification, the results showed that the morphological and physiological characteristics of strain Y201505 and Schizosaccharomyces pombe were radically the same and strain Y201505 was preliminarily identified as Schizosaccharomyces pombe of Schizosaccharomyces and named as Schizosaccharomyces pombe Y201505.