摘要
从当地制作面包面泥中分离酵母菌,以产酒精和3-羟基丁酮为参考指标,通过三级筛选,筛选出一株适合发酵调味饮料用的产酒低、产香性能优的酵母SD-01。通过个体形态、菌落特征、生理生化分析,SD-01鉴定为酿酒酵母。将SD-01接入到麦汁培养基中,不同温度下产3-羟基丁酮、酒精不同,其中26℃下发酵条件最好,其酒精量为0.98g/dL,3-羟基丁酮最高为0.97g/L。在26℃下研究了菌种生长、代谢还原糖、产酸、产酒、产3-羟基丁酮的规律,为发酵生产提供借鉴。最终筛选的酵母菌因其产酒低、3-羟基丁酮高加之发酵产生丰富的有机酸,为发酵调味饮料生产提供了一株发酵性能良好的酵母。
A strain of yeast named SD-01 for fermented drink production is screened from the bread dough with different grades of maturity after three level screening. The content of alcohol and acetoin is determined by three level screening. SD-01 is identified as Saccharomyces cerevisiae on the basis of morphological characteristics, colony morphology, physiological and biochemical tests. The result indicates that the optimal fermentation temperature is 26 ~C, with alcohol of 0.98 g/dL and acetoin of 0. 97 g/L. The fermentation technique of metabolism reducing sugar,acid production, alcohol production, acetoin production is researched at 26 ℃. SD-01 has low alcohol, high acetoin and rich organic acids,is feasible for fermented drink production.
出处
《中国调味品》
CAS
北大核心
2017年第3期26-30,44,共6页
China Condiment
基金
黑龙江省科技厅项目(GC12B403)
