优良降酸酵母菌的筛选及发酵性能

doi:10.7506/spkx1002-6630-201405032

食品科学

优良降酸酵母菌的筛选及发酵性能

仇小妹，王英，董明盛，周剑忠

1.江苏省农业科学院农产品加工研究所，江苏南京 210014；2.南京农业大学食品科技学院，江苏南京 210095

出版日期:2014-03-15 发布日期:2014-04-04

Strain Improvement of Saccharomyces cerevisiae for Acid Degradation and Fermentation Performance of the Screened Strain

QIU Xiao-mei, WANG Ying, DONG Ming-sheng, ZHOU Jian-zhong

1. The Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China;
2. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China

Online:2014-03-15 Published:2014-04-04

摘要/Abstract

摘要：

以能够降解L-苹果酸的酿酒酵母FM-cs-08为出发菌株，分别进行紫外诱变和60Co诱变，旨在诱变得到降酸能力显著提高又具有良好发酵性能的酿酒酵母菌。最终筛选得到诱变菌株FM-cs-08-2U，降L-苹果酸比率达到（29.48±0.21）%，比出发菌株提高了（25.44±0.89）%。对诱变菌株FM-cs-08-2U的耐受性及发酵特性进行研究，结果表明该菌株耐受最低pH值为2.5，耐受最高SO2质量浓度为800 mg/L。用FM-cs-08-2U发酵蓝莓果酒，得到果酒残糖量（3.70±0.10）g/L，pH值为3.18±0.01，有机酸含量（8.64±0.02）g/L，酒精度（12.00±1.00）%，结果证明菌株FM-cs-08-2U适合酿造蓝莓果酒。

关键词: 降酸酵母, 诱变育种, 发酵性能

Abstract:

Saccharomyces cerevisiae FM-cs-08, a strain with the ability to degrade L-malic acid, was treated with UV or 60Co γ ray irradiation with the aim to obtain a mutant strain having improved acid-degrading ability and fermentation performance. The mutant strain was named FM-cs-08-2U, by which the degradation efficiency of L-malic acid was (29.48±0.21)%, showing a (25.44±0.89)% increase compared with the starting strain. The tolerance and fermentation performance of the mutant strain were assessed and the results showed that its lowest tolerable pH was 2.5 and its highest tolerable SO2 concentration was 800 mg/L. The residual sugar content of blueberry wine fermented with FM-cs-08-2U was (3.70 ± 0.10) g/L, pH 3.18±0.01, organic acid content (8.64±0.02) g/L, and alcohol content (12.00±1.00)%. These results indicate that the selected mutant strain is suitable for brewing blueberry wine.

Key words: acid-degrading yeast, mutation breeding, fermentation performance

仇小妹，王英，董明盛，周剑忠. 优良降酸酵母菌的筛选及发酵性能[J]. 食品科学, doi: 10.7506/spkx1002-6630-201405032.

QIU Xiao-mei, WANG Ying, DONG Ming-sheng, ZHOU Jian-zhong. Strain Improvement of Saccharomyces cerevisiae for Acid Degradation and Fermentation Performance of the Screened Strain[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201405032.

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优良降酸酵母菌的筛选及发酵性能

Strain Improvement of Saccharomyces cerevisiae for Acid Degradation and Fermentation Performance of the Screened Strain

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