耐高酒精野生酵母菌株的筛选及其特性研究

Screening of wild yeast strain with high alcohol tolerant and its performance study

以从内蒙古各旗县果园的果实和土壤中分离得到的200株酵母菌为出发菌株,经四级筛选最终得到一株酒精耐受力为16%vol的菌株K1-2,并对该菌株的发酵特性与生物学特性进行了研究。结果表明,该酵母菌的最适生长pH值为5.5,最适生长温度为28℃,最高可耐受600 mg/L的SO_2,在葡萄糖含量为60%的条件下仍可生长。发酵5 d后糖醇转化率可达68.45%,产酒精度为6.4%vol,表明该菌株是一株具有良好酒精耐受性与发酵性能的酵母菌株,除拥有较高的耐SO_2与耐高糖能力以外,还具备较强的产酒精能力,有很高的应用价值。

Using the 200 yeast strains isolated from the fruit and soil of each county orchard in Inner Mongolia as original strains, a strain K1-2 which could tolerant 16%vol alcohol content was finally obtained by a four-stage screening, and the fermentation performance and biological performance of the strain were studied. The results showed that the optimal growth pH value and temperature of strain K1-2 were 5.5 and 28 ℃, respectively. The strain K1-2 could withstand up to 600 mg/L SO2 and grow in the condition of 60% glucose concentration. After fermentation for 5 d, the sugar alcohol conversion rate was 68.45%, alcohol content was 6.4%vol, which indicated strain K1-2 was with good alcohol tolerance and fermentation performance, in addition to possessing high tolerance to SO2 and sugar, it had strong ability to produce alcohol and had great application value.