作　　者： ; ; ; ; ; ;

机构地区： 江西农业大学生物科学与工程学院生物工程系

出　　处： 《酿酒科技》 2006年第12期29-32,36,共5页

摘　　要： 将筛选到的一株桑椹果酒专用酵母Y11进行单倍体细胞的制取,分别先后进行紫外辐照和微波处理诱变,利用三级筛选模式,从大量的平板中筛选出一株具有酿造桑椹果酒的优良酵母ME44菌株。筛选结果表明,紫外辐照20～40 s内可获得较好的诱变结果(正变率31.1%～41.2%),微波处理15 s可获得理想的诱变结果(正变率22.1%),增大剂量可增加正变率。ME44菌株在7 d的发酵周期内酒精体积分数为11.7%Vol,比出发菌株提高了7%以上,且菌株起酵快,可提高果酒品质。 After successful preparation of monolploid ce 11 of Y11 yeast strain （screened specially for mulberry fruit wine production）, the cell was then treated by ultraviolet radiation and microwave mutation successively, then a quality strain ME44 was finally screened by three-class screening mode from large quantity of flat plates. The results showed that ultraviolet radiation in 20-40 s could achieve better mutagene effects （positive rate between31.1%-41.2 %） and microwave treatment within 15 s could achieve ideal mutation results （positive rate as 22.1% and the increase of the dose could enhance the positive rate）.The ME44 strain in 7 d fermentation cycle could obtain 11.7 %（Vol） alcohol concentration （which increased by above 7 % than start strain） and the fenmentation starting time shortened and wine quality improved.

关 键 词： 微生物 桑椹果酒酵母 诱变选育 紫外辐照 微波处理

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]