中国食物与营养
中國食物與營養
중국식물여영양
Food and Nutrition in China
2012年
1期
22-27
,共6页
李静%石静%贾佳佳%古丽娜孜%武运
李靜%石靜%賈佳佳%古麗娜孜%武運
리정%석정%가가가%고려나자%무운
酸驼乳%酵母菌%哈密瓜果酒%分离鉴定%初步应用
痠駝乳%酵母菌%哈密瓜果酒%分離鑒定%初步應用
산타유%효모균%합밀과과주%분리감정%초보응용
sour camel milk%yeast%Ha-mi melon wine%isolation and identification%initial application
分别从新疆南山、水西沟采集的2份酸驼乳中,分离得到酵母菌30株。采用传统形态学、生理生化特性方法对酵母菌进行鉴定,鉴定结果为5株克勒克酵母属Kloeckera,为林德纳克勒克酵母Kloeckera lindner;4株假丝酵母属Candida,为乳酒假丝酵母Candida kefyr;7株克鲁维酵母属Kluyveromyces,为马克斯克鲁维酵母Kluyveromycesmarxianus;9株酵母属Saccharomyces,为酿酒酵母Saccharomyces cerevisiae;5株酒香酵母属（Brettanomyces）,为异酒香酵母Brettanomyces anomalus。自选分离于酸驼乳中酵母菌菌株S19,通过响应面分析法研究初始糖度、发酵温度、接种量对自选酵母菌菌株酿造哈密瓜果酒品质的影响,得出哈密瓜果酒品质与影响因素间的回归模型,根据模型进行工艺参数优化。结果表明,接种量对哈密瓜果酒品质影响显著。利用自选酵母菌酿造哈密瓜果酒的最佳工艺参数是：初始糖度为12.0%、发酵温度为25.0℃、接种量为1.5%。
分彆從新疆南山、水西溝採集的2份痠駝乳中,分離得到酵母菌30株。採用傳統形態學、生理生化特性方法對酵母菌進行鑒定,鑒定結果為5株剋勒剋酵母屬Kloeckera,為林德納剋勒剋酵母Kloeckera lindner;4株假絲酵母屬Candida,為乳酒假絲酵母Candida kefyr;7株剋魯維酵母屬Kluyveromyces,為馬剋斯剋魯維酵母Kluyveromycesmarxianus;9株酵母屬Saccharomyces,為釀酒酵母Saccharomyces cerevisiae;5株酒香酵母屬（Brettanomyces）,為異酒香酵母Brettanomyces anomalus。自選分離于痠駝乳中酵母菌菌株S19,通過響應麵分析法研究初始糖度、髮酵溫度、接種量對自選酵母菌菌株釀造哈密瓜果酒品質的影響,得齣哈密瓜果酒品質與影響因素間的迴歸模型,根據模型進行工藝參數優化。結果錶明,接種量對哈密瓜果酒品質影響顯著。利用自選酵母菌釀造哈密瓜果酒的最佳工藝參數是：初始糖度為12.0%、髮酵溫度為25.0℃、接種量為1.5%。
분별종신강남산、수서구채집적2빈산타유중,분리득도효모균30주。채용전통형태학、생리생화특성방법대효모균진행감정,감정결과위5주극륵극효모속Kloeckera,위림덕납극륵극효모Kloeckera lindner;4주가사효모속Candida,위유주가사효모Candida kefyr;7주극로유효모속Kluyveromyces,위마극사극로유효모Kluyveromycesmarxianus;9주효모속Saccharomyces,위양주효모Saccharomyces cerevisiae;5주주향효모속（Brettanomyces）,위이주향효모Brettanomyces anomalus。자선분리우산타유중효모균균주S19,통과향응면분석법연구초시당도、발효온도、접충량대자선효모균균주양조합밀과과주품질적영향,득출합밀과과주품질여영향인소간적회귀모형,근거모형진행공예삼수우화。결과표명,접충량대합밀과과주품질영향현저。이용자선효모균양조합밀과과주적최가공예삼수시：초시당도위12.0%、발효온도위25.0℃、접충량위1.5%。
A total of 30 stains of yeasts were isolated from the 2 sour camel milk in Xinjiang Nanshan and Shuixigou, and were identified according to the colony forms and biological properties. A total of 5 stains of yeast were identified as Kloeckera, 4 stains of yeast were identified as Sandida, 7 stains of yeast were identified as Kluyveromyces, 9 stains of yeast were identified as Saccharomyces, and 5 stains of yeast were identified as Brettanomyces. Yeast S19 selected was used as experimental strain to evaluate the effects of initial sugar degree, fermentation temperature and inoculum amount on the quality of Ha-mi melon wine by response surface methodology （RSM） . A regression e- quation with high reliability was obtained and the above techno-logical parameters were optimized using this equation model. Inoculum amount revealed a significant effect on the quality of Ha-mi melon wine （ P 〈 0. 01 ） . The optimal values of technological parameters for improved quality of Ha-mi melon wine were as follows： original sugar degree 12. 0% , fermentation temperature 25℃ and inoculum amount 1.5%.
