耐受性黄酒酵母YS6.2.5的选育及初步应用

黄酒酵母的耐受性对黄酒酿造至关重要。对原始菌株YS 分别采用乙醇- 热冲击法、细胞紫外诱变法和原生质体紫外诱变法，结合高温驯育进行选育，筛选到一株在38℃能正常生长发酵的黄酒酵母突变株YS6.2.5。YS6.2.5体积小，近似圆形，产香好，产酸少，30℃时产酒精能力、酒精耐性、高糖耐性分别为9.0%、19%、30°Bx，38℃时相应指标分别为6.5%、20%、28°Bx。酿酒实验表明，其生理耐性强，酿酒性能好，遗传性状稳定，具有较好的工业应用前景。

Breeding and Application of Tolerant Chinese Rice Wine Yeast YS6.2.5

Tolerance of rice wine yeast is essential for brewing rice wine. In order to breed tolerant rice wine yeast, original yeast strain YS (Saccharomyces cerevisiae) was subjected to ethanol-heat-shock, UV-induced mutagenesis of cells and proptoplasts coupled with high temperature domestication to screen and obtain a mutant yeast YS6.2.5 with normal growth at 30 ℃ for rice wine fermentation. The mutant YS6.2.5 had the characteristics of small size, round shape, good aroma-producing favor and low acid-producing property. The alcohol-producing capability, alcohol tolerance, sugar tolerance of YS6.2.5 were 9.0%, 19% and 30 °Bx at 30 ℃, and 6.5%, 20% and 28 °Bx at 38 ℃, respectively. Fermentation tests showed that the YS6.2.5 had strong physiological tolerance, high fermentation power, stable hereditary, and better industrial application prospect.