沙棘果上天然酵母菌的发酵特性研究

从野生沙棘果上分离出了5株天然酵母菌,并对这些酵母菌的产酒精能力进行糖度、酒石酸、温度的3因素3水平正交发酵试验。以菌体的OD600值和发酵终了时产酒精量作为评价指标进行分析,初步得出如下结论:①这5株菌株在20%的糖度发酵液中生长不好;②大部分的菌株耐酒石酸(2%)能力不强;③菌体浓度与产酒精量很难找到确定的线性关系;④这5株菌株产酒精的能力较弱。产酒发酵可能不是沙棘果上天然酵母菌利用的最好途径,其发酵液的低酒精度特点,可以作为沙棘发酵饮料进行探索。

STUDY ON FERMENTATION CHARACTERS OF THE CRUDE YEAST ON THE SEA BUCKTHORNS FRUIT

Five crude yeasts strains were separated from the wild Sea buckthorns,and their capability of synthesizing alcohol was tested by means of orthogonal test.Based on cell concentration(OD measuration) as well as alcohol concentration in final fermentation suspension,some results were obtained as follows.Five strains cannot live normally in about 20% sugar solution;most of the five strains have lower live capabilities in a medium containing 2% tartaric acid;the cell concentration was not linearly changed with alcohol capabilities produced by the strain itself;the capability of producing alcohol for the five strains was week.In conclusion,alcohol fermentation may not be a better pathway to use the crude yeasts on the sea buckthorns fruit,beverage fermentation might be taken use of this feature,it needs to study further.