酵母菌FW-sc-08的生长及发酵特性研究

Growth and fermentation characteristics of Saccharomyces cerevisiae FW-sc-08

通过对影响菌体生长因素、发酵指标和香气成分的测定,研究了从自然发酵黑莓酒中筛选出的酵母菌FW-sc-08的生长和发酵特性。结果显示,酵母菌FM-sc-08对数生长期为3~9 h,对SO2最大耐受质量浓度为800 mg/L;酵母菌FM-sc-08适宜发酵的可发酵糖最大含量为30%,对糖最大耐受量为40%,可发酵酒精度最高16.3%vol。通过测定不同温度对发酵指标的影响,最终确定酵母菌FM-sc-08的最适发酵温度为25℃;对比20℃和25℃发酵的黑莓果酒酒样中的香气成分,可知酵母菌FM-sc-08在20℃发酵黑莓酒产香气成分较多(35种)。

The effects of factors on cell growth, fermentation indexes and aroma components were determined. The growth and fermentation characteristics of Saccharomyces cerevisiae FW-sc-08 screened from natural fermented blackberry wine were researched. The results showed that the logarithmic phase of S. cerevisiae FW-sc-08 was 3-9 h, and the maximum SO2 tolerance contents of the strain was 800 mg/L. The maximum fermentable sugars content suitable for fermentation of S. cerevisiae FM-sc-08 and the maximum sugar tolerance content were 30% and 40%, respectively. The maximum alcohol content produced by S. cerevisiae FM-sc-08 was 16.3%vol. The effects of different temperature on the fermentation indexes were determined. Finally, the optimum fermentation temperature of S. cerevisiae FM-sc-08 was 25 ℃. The aroma components in the blackberry wine samples fermented at 20 ℃ and 25 ℃ were compared. It showed that the aroma components in the blackberry wine samples fermented at 20 ℃(35 kinds)were more than that of one fermented at 25 ℃.