CAJ | 학술논문

从各种腐败水果、葡萄园里土壤等不同基质中筛选分离得到144株酵母菌，采用耐热、耐酒精处理方法，结合TTC法初筛和复筛试验得到一株酒精发酵的高产酵母菌株，编号为TJ-18。研究结果表明，该菌糖利用率较高，且发酵力突出，40℃培养72 h，CO2失重为10.4 g，酒精产率最高可达5.9%（体积分数）。对其形态及特征做了常规鉴定实验，根据生理生化试验结果，并对照《TheYeast》对酵母的描述，确定TJ-18为酵母属的酿酒酵母（Saccharomyces cerevisiae）。
종각충부패수과、포도완리토양등불동기질중사선분리득도144주효모균，채용내열、내주정처리방법，결합TTC법초사화복사시험득도일주주정발효적고산효모균주，편호위TJ-18。연구결과표명，해균당이용솔교고，차발효력돌출，40℃배양72 h，CO2실중위10.4 g，주정산솔최고가체5.9%（체적분수）。대기형태급특정주료상규감정실험，근거생리생화시험결과，병대조《TheYeast》대효모적묘술，학정TJ-18위효모속적양주효모（Saccharomyces cerevisiae）。
From all kinds of corruption fruit, in the vineyard to soil and so on the different matrix screening separation have 144 strains of yeast, use heat resistant, resistant to alcohol processing methods, combined with TTC method initial screen and complex screen test got a strain of alcoholic fermentation yield yeast strain. Numbers for TJ-18. The results show that the bacteria sugar utilization rate is higher, And fermenting power is outstanding, 40℃culture 72 h, CO2 weightlessness is 10.4 g, alcohol yield the highest can amount to 5.9%(v/v). The form and characteristics of the conventional do identification experiment, according to the physiological and biochemical test results, and control the TheYeast"on the description of the yeast, determine the TJ-18 for Saccharomyces wine yeast (Saccharomyces cerevisiae).