（毕业设计论文）《不同酵母的耐受性研究》.doc

PAGE 精品 摘 要 本实验以蓬莱酿酒葡萄产区分离出的野生酵母菌种为实验材料，测定其对发酵基质的高糖、酒精、二氧化硫、温度等因素的耐受程度。本实验的温度、盐浓度、酒精含量、糖浓度、酸碱度、SO2浓度设定不同的梯度，并让菌种在28℃下培养24 h后，涂平板观察菌株生长状况，最后根据菌株的生长状况即可判断不同的菌株对不同的环境的耐受程度。在耐温实验中除了菌JE-16，菌JE-3、JE-15、JE-17、 JG-11、JE-5 、JE-14-1、JE-6-2、JE-21的耐受性都较好；在耐渗实验中，JE-14-1、JG-11、JE-22、JE-5的耐受性都较好；在耐酒精实验中，JE-5、JE-14-1的耐受性都较好；在耐高糖实验中，JE-5、JE-14-1、JG-11的耐受性均较好；在耐酸碱实验中，JE-14-1、JE-6-2、ZE-27的耐酸碱性都较好；在耐SO2实验中，所选的菌中除了ZE-10其他的菌生长情况都较好，从以上的结果得出JE-14-1是一株对温度、渗透压、酒精度、高糖、酸碱、SO2都有较好耐受性的菌，可以考虑将其用于一些对温度、渗透压、酒精度、糖度都有要求的实验和生产中，这样可以对控制发酵的条件较方便，在一些情况下还可以节约能源，保护设备。 关键词：葡萄酒 微生物 酵母 耐受性 ABSTRACT This experiment used the Peng Lai wild yeast that for a material. Measurese its fermention radicle guilder to these factors, such as amount of sugar, alcohol contents, sulphur dioxide and temperature etc. This experiment we set a different gradient for temperature, salinity and alcohol contents, sugar concentration and acis alkalinity, SO2 concentrationses,and let different type of bacteria grow 24 hours at 28℃,then paneled observed the germ stub growth condition,at last, according to the growth condition of germ stub we can immediately judge germ stub dissimilarity of environmental bear to be subjected to a degree. In the hot-resistant experiment,except JE-16, JE-3、JE-15、JE-17、 JG-11、JE-5 、JE-14-1、JE-6-2、JE-21 are all have a good bear to temperature.In the osmosis presses bearing experiment, JE-14-1、JG-11、JE-22、JE-5are all have a good bear to high salinity. In the middle of bearing an alcohol experiment, JE-5、JE-14-1 have a good bearing to high alcohol. In the middle of bearing high suger experiment, JE-5、JE-14-1、JG-11have good bearing to high suger . In the acid-proof alkali experiment , JE-14-1、JE-6-2、ZE-27have good bearing to acis alkalif. In the middle of bearing a SO2 experiment,except ZE-10,others all have a good bearing to high SO2 .According to these results,we can get a well bear germ JE-14-1,we can use it in some experiment and producing that asking a high condition ,in this way,we can control