摘要
本文采用紫外线诱变和基因组重排的方法对克鲁维酵母进行选育,并对选育菌株进行乳清酒发酵工艺条件的优化。结果表明:选育出一株乳清酒发酵性能优良的基因组重排酵母菌株CY-8;该菌株发酵乳清酒适宜的工艺条件为:温度28℃,p H值5.4,接种量3.0×107个/m L;该条件下发酵120 h,酒精度可达到9.5%,酒精度较出发菌株提高了41.8%。
In this paper,high producing strain was breeded from kluyveromyces yeast by UV and genome shuffling to ferment whey wine and optimized conditions of it. The results showed that,CY- 8 was obtained with satisfactory fermentation performance,the optimum whey wine fermentation conditions were reaction temperature 28℃,p H 5. 4,inoculation concentration 3 × 107 per ml and fermentation time 120 h. The alcohol can be 9. 5% under the optimum conditions,which was higher than that of initial yeast by 41. 8%.
出处
《内蒙古农业大学学报（自然科学版）》
CAS
2015年第3期82-87,共6页
Journal of Inner Mongolia Agricultural University(Natural Science Edition)
关键词
基因组重排
克鲁维酵母
乳清酒
发酵性能
Genome shuffling
kluyveromyces yeast
whey wine
fermentation performance
