耐高渗蜂蜜酒酵母的选育

根据酵母菌的生理特性,通过改变酵母的生长和繁殖条件,即通过逐渐提高培养液浓度,将中国科学院微生物研究所的As2612,As2614,As2400,As2420 4种酵母分别定向驯化成DP_1,DP_2,DP_3,DP_4 4株耐高渗的适宜酿制蜜酒的酵母。发酵力对比试验和酿制蜂蜜酒比较试验表明:DP酵母的发酵力显著提高,发酵蜜酒的周期缩短了1/2以上。

The Development of Osmotolerant Saccharomyces cerevisiae

Based on the biological properties and the change of the growing conditions of the Saccharomyces cerevisiae, i. e, gradually increasing the density of the liquid medium, the study aimed to develop four osmotolerant S. cerevisiae DP_1, DP_2, DP_2, DP_4(Group Ⅱ), which were appropiate for mead (honey wine ) fermentation. The osmotolerant S. cerevisiae were developed from S. cerevisiae As2612, As2614, As2400, As2420 (Group Ⅰ) provided by Institute of Microbiology, China Academy of Science. In the study, a comparision was made between the capacities of the fermentation of the two groups. And several experiments were done in mead making. The results showed that the capacities of the fermentation of Group Ⅱ increasea significantly, and the period of mead fermentation shortens by more than a second. In addition, the mead made from Group Ⅱ has a better flavour. These findings suggest that a great prospect for mead making on the industrial scale.