CAJ | 학술논문

通过前期复筛和发酵性能试验，对筛选到的4株酿酒酵母菌（LMF15、LMF17、LMF24、LMF27）进行耐受性试验（包括温度、酒精浓度、高糖浓度、低pH值、高浓度二氧化硫）。通过菌落的生长法观察在不同浓度或温度梯度水平下菌落生长的情况。结果表明，4株蓝莓酵母菌株均表现出不同的耐受性，其中LMF-27菌株耐受酒精最高为15%vol、温度33℃、耐糖35°Bx、pH2、SO2浓度250 mg/L，LMF-27菌株均优于其他菌株，因此，将LMF-27菌株判定为具有优良的耐酸、耐酒精、耐高温、耐高糖、耐高浓度SO2的酿酒特性的菌株。旨在为今后蓝莓果酒的产业化开发及大工业化生产蓝莓果酒专用酵母提供前期技术储备和实践理论依据。
통과전기복사화발효성능시험，대사선도적4주양주효모균（LMF15、LMF17、LMF24、LMF27）진행내수성시험（포괄온도、주정농도、고당농도、저pH치、고농도이양화류）。통과균락적생장법관찰재불동농도혹온도제도수평하균락생장적정황。결과표명，4주람매효모균주균표현출불동적내수성，기중LMF-27균주내수주정최고위15%vol、온도33℃、내당35°Bx、pH2、SO2농도250 mg/L，LMF-27균주균우우기타균주，인차，장LMF-27균주판정위구유우량적내산、내주정、내고온、내고당、내고농도SO2적양주특성적균주。지재위금후람매과주적산업화개발급대공업화생산람매과주전용효모제공전기기술저비화실천이론의거。
Through early screening and fermentation performance test, the tolerance of 4 yeast strains(LMF15,LMF17,LMF24,LMF27) to tem-perature, alcohol concentration, sugar concentration, low pH and high concentrations of SO2 was determined. Then the growth of colony was determined under different concentration or temperature levels of the 5 factors. The results showed that the 4 yeast strains exhibited different tolerance, and strain LMF-27 showed better performance than all the other strains, with alcohol tolerance up to 15%vol, temperature tolerance up to 33℃, sugar tolerance up to 35 °Bx, pH tolerance of 2, and SO2 tolerance up to 250 mg/L. Therefore, LMF-27 was judged to have excel-lent wine-producing ability, with high tolerance to acid, alcohol, temperature, sugar and SO2. This study has provided technical reserves and the-oretical basis for the industrial development and mass production of blueberry wine.