不同酿酒酵母发酵特性及抗氧化特性的比较

摘要

Five different Saccharomyces cerevisiae strains were studied, 2 indigenous, 2 engineering commonly-used, and ] commercial. The growth curves, foam forming ability, H2S forming ability, and CO2 forming ability of different strains were studied. The results showed that the indigenous strain CC17 had great fermentation characteristics. Treatments of S. cerevisiae cells with different concentrations of hydrogen peroxide (H2O2) and menadione induced that CC17 had an obvious antioxidative characteristic. The results indicated that CC17 was a potential strain for winemaking.%该文比较了不同来源的5株葡萄酒酿酒酵母(2株野生酿酒酵母CC17、SC5,2株实验室常用工程菌株BY4743、INVSC1,以及1株工业酿酒酵母菌株CICC1450)的生长曲线、泡沫产生能力、H2S产生能力、CO2产生能力,结果表明该实验室分离得到的野生酿酒酵母CC17具有良好的发酵特性.经不同浓度的氧化性物质H2O2和甲萘醌分别处理后得知,CC17在抗氧化性能上具有明显优势,说明该菌株在实际生产中具有开发利用的潜力.