生物专业本科毕业论文.doc

自然发酵人参果果酒中优良酵母菌株的筛选研究 摘 要：采用自然发酵从中分离初筛出20株酵母菌，通过镜检、杜氏管发酵从中筛选出11株发酵性能较好的酵母菌，分别命名为TY8、TY5、TY6、Y3、Y4、Y5、LY3、LY1、Y1、Y2、TY2CK作为对照菌株，通过酵母发酵力比较、耐SO2、耐乙醇能力初步筛选出3株发酵性能好的菌株，比较和对其发酵所得人参果果酒的理化指标分析及感官品质评价，筛选出一株最佳人参果果酒酿酒酵母TY8，可耐12.5%的乙醇和250mg/L的SO2，其发酵的原酒酒精度达10.2%（v/v)，酒体澄清透明，具有人参果果酒的典型风味。 关键词：自然发酵；耐SO2；耐酒精度 Screen of Quality Yeast for SoLanum muricaTum wine by Natural Fermentation Abstract:By using natural fermentation technology I have separated and sifted out 21 strains of yeast. I have selected out 11 strsinins that they have better fermentation ability from the 21 strains of yeast. I have named them respectively, is TY8, TY5, TY6, Y3, Y4, Y5, LY3, LY1, Y1, Y2 and TY2, I have used the dry wine yeast CK as the reference strain.I have relied on the fermentation power of yeast ,so I can compare the SO2 endurance and ethanol endurance ,and screened primarily out 3 strains of yeast which have better fermentation ability. I got the ginseng fruit wine from the three stains,and I also analysed the physical and chemical index ,and evaluated the sensory quality.Finally,I have screened the best yeast which can brew the ginseng fruit wine very nice.It is TY8, it can endure the 12.5% ethanol and 250 mg/L SO2. The alcoholic strength of primary ginseng fruit wine ,which is fermented by it, is 10.2% (V/V) .It’s wine is clear and transparent,and it also has the typical flavor of ginseng fruit wine. Key words: natural fermentation; SO2 endurance; alcoholic strength endurance 人参果(Soanum muricaTum)又名香瓜茄亦称作仙果香艳梨艳果原产于南美洲安第斯山脉北麓人参果果实形状多似心脏形和椭圆形成熟时果皮呈金黄色有的带有紫色条纹有淡雅的清香果肉清爽多汁风味独特人参果具有高蛋白低糖低脂富含Vc以及多种人体必需的微量元素尤其是硒钙的含量大大高于其他水果和蔬菜等特点任雪峰人参果有抗癌抗衰老降血压降血糖消炎补钙美容等功效常用来加工成果汁饮料口服液罐头等产品具有很大的市场开发价值 人参果果酒是以甘肃河西走廊地区特有的人参果为原料经压榨取汁发酵而成色泽金黄口感清爽果香浓郁酒体醇厚因其具有良好的保健作用而成为一种具有广阔开发前景的营养保健饮品人参果鉴于此本对在河西走廊具有优势生产的人参果进行发酵1 材料与方法 11 材料与仪器 11.1 原料 人参果市售产于甘肃武威张义镇成熟无腐烂变质无病虫害果实长圆形直径3～4cm外表呈黄色并有清晰的棕色纹络pH 4～45；蔗糖市售优质白砂糖 酵母安琪酵母股份有限公司安琪牌葡萄酒高活性酿酒干酵母 培养基：豆芽汁培养基（袁丽等 2004） 1.1.2主要仪器 DHP-9272电热恒温培养箱上海JB-HS-1300/1300U型无菌台苏州佳宝净化工程设备有限公司高压灭菌锅上海道基科