优良降酸酵母菌的筛选及发酵性能.PDFVIP

160 2014, Vol.35, No.05 食品科学 ※生物工程 优良降酸酵母菌的筛选及发酵性能 1,2 1 2 1,* 仇小妹 ，王 英 ，董明盛 ，周剑忠 （1.江苏省农业科学院农产品加工研究所，江苏 南京 2100 14 ；2.南京农业大学食品科技学院，江苏 南京 210095 ） 摘  要： L- 60Co诱变，旨在诱变得到降 以能够降解 苹果酸的酿酒酵母FM-cs-08为出发菌株，分别进行紫外诱变和 L 酸能力显著提高又具有良好发酵性能的酿酒酵母菌。最终筛选得到诱变菌株FM-cs-08-2U ，降 -苹果酸比率达到 （29.48 ±0.2 1）%，比出发菌株提高了（25.44 ±0.89 ）% 。对诱变菌株FM-cs-08-2U 的耐受性及发酵特性进行研 究，结果表明该菌株耐受最低pH值为2.5 ，耐受最高SO2质量浓度为800 mg/L 。用FM-cs-08-2U发酵蓝莓果酒，得到 果酒残糖量（3.70 ±0.10 ）g/L ，pH值为3.18 ±0.0 1，有机酸含量（8.64 ±0.02 ）g/L ，酒精度（12.00 ±1.00 ）%，结 果证明菌株FM-cs-08-2U适合酿造蓝莓果酒。 关键词：降酸酵母；诱变育种；发酵性能 Strain Improvement of Saccharomyces cerevisiae for Acid Degradation and Fermentation Performance of the Screened Strain 1,2 1 2 1,* QIU Xiao-mei , WANG Ying , DONG Ming-sheng , ZHOU Jian-zhong (1. The Research Institute of Agricultural Product Processing, Jiangsu Academy of Agricultural Sciences, Nanj ing 2100 14, China; 2. College of Food Science and Technology, Nanj ing Agricultural University, Nanj ing 210095, China) Abstract: Saccharomyces cerevisiae FM-cs-08, a strain with the ability to degrade L-malic acid, was treated with UV or 60Co γray irradiation with the aim to obtain a mutant strain having improved acid-degrading ability and fermentation performance. The mutant strain was named FM-cs-08-2U, by which the degradation efficiency of L-malic acid was (29.48 ±0.2 1)%, showing a (25.44 ±0.89)% increase compared with the starti