白酒酒糟中高耐性酵母菌的分离筛选和改良研究

Isolation, Screening and Improvement of Highly Tolerant Yeast in Distiller’s Grains

从白酒糟中获得高耐性的产乙醇的酵母菌,采用自然分离法进行筛选得到一株长势优良的纯种酵母,通过高温、紫外诱变育种以及耐受性实验,得到耐受性优良的生产酵母Z223.选育的酵母Z223可以在45℃、12%乙醇浓度和450 g/L糖浓度条件下仍具有活性和生产乙醇的能力,耐受性较强.该结果为白酒酒糟中微生物资源的开发利用提供了一定的理论支持.

The yeast Z223 with high tolerance of ethanol-producing from white lees is obtained through high temperature and by purifying and UV mutagenesis which is isolated from solid vinasse. The mutated yeasts are tested for tolerance of high temperature, high alcohol concentration and high sugar concentration. It can still have activity and the ability to produce ethanol under the conditions of 45 ℃, 12% ethanol concentration and 450 g/L sugar concentration. The result provides some theoretical support for the development and utilization of microbial resources in liquor lees.