耐高糖酵母的筛选及其在黄酒中的应用研究

从蜂蜜、葡萄、面包3种原料中提取天然酵母进行梯度驯化,再通过紫外诱变育种,筛选出具有耐高糖性质的酵母并对其相关特性进行研究,将筛选出的菌株应用于黄酒酿造过程。结果表明,筛选出的酵母可耐受的糖度、pH值、酒精度分别为40%,1.5和10%Vol,将其应用于黄酒发酵中,经过7 d发酵后,菌株降糖能力较传统菌株提高了20 g/L,酒精度提高了0.4%Vol,糖类物质转化率达到11%。采用自然驯化和紫外诱变育种相结合,得到适用于黄酒酿造生产的耐高糖酵母菌株。

Screening of High Sugar Tolerant Yeast and its Application in Rice Wine

Natural yeast was extracted from honey,grape and bread for gradient domestication,and then the yeast with high sugar tolerance was screened out by UV mutagenesis breeding and its related characteristics were studied.The screened strains were applied to the brewing process of yellow rice wine.The results showed that sugar tolerance of the screened yeast was 40%,1.5 and 10%Vol respectively.It was used in rice wine fermentation.After 7 days of fermentation,the sugar reduction ability of the strain was 20 g/L higher than the traditional strain,and the conversion rate of sugar in 0.4%Vol,which was 11%higher than that of the traditional strain.Using the combination of natural domestication and UV mutation breeding,a high sugar tolerant yeast strain suitable for rice wine brewing and production was obtained.