一株增酸酵母的分离及应用研究

Isolation and Application of a Strain of Acid Increasing Yeast

文本从试验啤酒样品中筛选到一株产酸酵母ZPJ207,经过16SrDNA鉴定确定为Lachancea thermotolerans(耐热克鲁维酵母)。通过酿造性能测试确定该菌株能够发酵麦芽汁产生乳酸、乙酸、琥珀酸等有机酸,赋予啤酒一定的酸味,可以用于增酸类啤酒的酿造。该菌株的分离及应用拓宽了啤酒企业酵母选育的范围,鼓励企业大胆尝试跨领域多样菌种酿造,对提高企业的技术创新能力和酵母选育水平具有重要意义。

A strain of acid producing yeast ZPJ207 was separated from experimental beer sample,and identified by 16S rDNA as Lachancea thermopholeans.Through fermentation performance testing,it was determined that the strain can ferment malt extract to produce organic acids such as lactic acid,acetic acid,succinic acid,etc.,giving beer a certain acidity,which can be used for brewing acid enhanced beer.The isolation and application of this strain have expanded the scope of yeast breeding for beer companies,encouraging them to boldly attempt cross disciplinary and diverse strain brewing,which is of great significance for improving the technological innovation capability and yeast breeding level of enterprises.