CAJ | 학술논문

为获得适合橙汁果酒发酵的菌种，从橙汁发酵醪液中纯化出酵母菌，采用杜氏管法、CO2失重法及感官评定法进行筛选。通过形态观察和生理生化试验对菌株进行鉴定，并对菌株进行耐受性研究。结果表明：从发酵醪液中分离出4株酵母菌，经过初筛及复筛得到一株发酵能力强、还原糖利用率高、果酒风味柔和等优良特征的酵母菌，编号为 FJ-20，鉴定为酵母属的绮丽酵母。该菌株对酸的耐受能力为 pH2．5，对酒精的耐受能力为10％vol，对氯化钠耐受能力为11％，对蔗糖的耐受能力为35％。该菌株发酵能力强、还原糖利用率高、果酒风味柔和，发酵产香浓郁，适合作为橙汁低纯果酒的酿造酵母。
위획득괄합등즙과주발효적균충，종등즙발효료액중순화출효모균，채용두씨관법、CO2실중법급감관평정법진행사선。통과형태관찰화생리생화시험대균주진행감정，병대균주진행내수성연구。결과표명：종발효료액중분리출4주효모균，경과초사급복사득도일주발효능력강、환원당이용솔고、과주풍미유화등우량특정적효모균，편호위 FJ-20，감정위효모속적기려효모。해균주대산적내수능력위 pH2．5，대주정적내수능력위10％vol，대록화납내수능력위11％，대자당적내수능력위35％。해균주발효능력강、환원당이용솔고、과주풍미유화，발효산향농욱，괄합작위등즙저순과주적양조효모。
In order to obtain suitable yeast stain for fruit wine production,yeasts strains were isolated and purified from fermentation liquid of orange juice,and the screening was carried out by Durhams'tube test, weight loss method by CO2 generation, and sensory evaluation.They were identified by morphological observation,physiological and biochemical tests,their tolerance were also evaluated in the paper.The results showed that,by preliminary and re-screening,1 strain of yeast code FJ-20 with high fermentation ability,high utilization rate for reducing sugar,and soft-fine wine features from the 4 strains isolated was identified as Saccharomyces elegans Lodder et Kreg.-V.Rig.Its tolerance to acid,alcohol, sodium chloride (NaCl),and sucrose was pH2.5, 10% vol, 11%,and 35%.The strain had strong fermentation ability,high utilization rate for reducing sugar,soft-fine wine features,and good fragrance, etc.It could be proposed that yeast FJ-20 as suitable candidate for low-pure wine brewing from orange Juice.