期刊论文

Isolation and Identification of Cold Adaptive Yeast and Its Influence on the Quality of Low Temperature Brewing Rice Wine

中文

食品工业科技

1002-0306

2024

1-8

10.13386/j.issn1002-0306.2023060021

湖南省重点研发计划项目（2020SK2140）。

本校为第一机构

为筛选适合低温酿造米酒的酵母菌株，本研究从米曲中分离纯化、筛选出低温下产香舒适、发酵能力优良、产酒精能力和产酯能力强的酵母，通过形态观察及分子生物学方法对其进行菌种鉴定，分析其生长情况和耐受性，并将其应用于低温酿造米酒。结果表明，分离、筛选得到一株耐低温酵母菌株XQ2-8，经鉴定为酿酒酵母（Saccharomyces cerevisiae）。与对照菌株相比，菌株XQ2-8在15 ℃下生长曲线的延滞期变短、达到稳定期时的生物量更高，具有较好的耐低温特性。菌株XQ2-8对生长环境具有一定的耐受性，可在乙醇体积分数8%vol、葡萄糖含量60%、pH3.0、低温10 ℃条件下正常生长。利用菌株XQ2-8酿造米酒，与...

In order to screen yeast strains suitable for low-temperature brewing rice wine, this study isolated and purified and screened yeast with comfortable aroma production, excellent fermentation capacity, alcohol production capacity and ester production capacity at low temperature from rice bent, and identified the strain by morphological observation and molecular biology methods, analyzed its growth and tolerance, and applied it to low-temperature brewing rice wine. The results showed that a low temperature tolerant yeast strain XQ2-8 was isolated...