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中国农学通报

中国农学通报 ›› 2010, Vol. 26 ›› Issue (20): 90-93.

所属专题： 生物技术； 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

石榴果酒酵母的分离及发酵工艺研究

常景玲 邓小莉 王斌 吴德京   

  • 收稿日期:2010-03-18 修回日期:2010-07-19 出版日期:2010-10-20 发布日期:2010-10-20
  • 基金资助:

    河南省科技传播工程项目

Study on Fermentation Techniques of Pomegranate Fruit Wine and Isolation and identification of yeasts from Pomegranate

  • Received:2010-03-18 Revised:2010-07-19 Online:2010-10-20 Published:2010-10-20

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摘要：

目的 得到发酵石榴汁的优良菌种并确定石榴酒发酵的工艺参数。方法 从自然发酵的石榴酒醪中分离、纯化石榴酒酵母菌种；通过单因素和正交试验，确定石榴酒发酵的工艺参数。结果 分离纯化的菌种经形态特征和26S rDNA D1／D2区域序列分析鉴定为酿酒酵母。确定的最佳工艺条件为:温度28℃﹑pH值3.8﹑糖度为17﹑二氧化硫的添加量为100mg/L.最终发酵的石榴酒的酒度在10%vol左右。结论 获得了用于石榴酒发酵的菌种和适宜的发酵工艺条件。

关键词: 产嗜铁素细菌C19, 产嗜铁素细菌C19, 发芽速率, 炭疽病, 生防效果

Abstract:

Objective: To obtain a Pomegranate fermented juice of good bacteria and study the Fermentation Techniques. Methods: From naturally fermented mash to isolate pomegranate wine, pomegranate wine yeast species purified; by Single factor and orthogonal tests, Pomegranate wine is fermented to determine the process parameters. Results: Purification of the strains Were identified as Saccharomyces cerevisiae ; The optimum fermentation techniques were determined as follow: Temperature at 28 ℃ ,pH value adjuste 3.8 , and sugar content to 17,SO2 its adding 100mg / L and the final alcohol degree Was about 10％vo1. Conclusion: Pomegranate wine was fermented for bacteria , The optimum fermentation techniques were determined.