市售釀造米酒用菌粉中酵母菌相之調查與發酵能力評估

Investigation on Yeast Population and Evaluation of Fermentation Capability of Six Commercial Rice Wine Brewing Powders

洪爭坊(Cheng-Fang Hong) ； 洪梅珠(Mei-Chu Hong)

《臺中區農業改良場研究彙報》 94期 (2007/03) Pp. 51-59

https://doi.org/10.6956/BTDAIS.200703.0051

摘要

本研究為探討市售菌粉中酵母菌相對菌粉釀酒品質的影響，分離純化六種市售釀造米酒用菌粉包所含之微生物相，結果各菌粉中除麴菌外至少均可分離出兩種以上的微生物。將各菌粉中族群佔優勢的酵母菌株分離純化並進行ITS區間序列比對及RFLP分析後，各市售菌粉包中的酵母菌均鑑定為Saccharomyces cerevisiae Meyen ex E. C. Hansen。利用上述市售菌粉進行米酒發酵，結果以菌粉E釀造的發酵液pH値（3.42）及酒精度（11.19%）均最低，但殘糖度（6.33%）最高。另以小量發酵方式評估各菌粉中優勢酵母菌單獨生產酒精的能力，結果於第15天時，F1菌株產生酒精能力最強，而C1菌株產生酒精能力最差。

關鍵字

米酒 ； 菌粉包 ； 酵母菌

並列摘要

Population and species of microbes were investigated in six commercial rice wine brewing powders. Six dominant microbes, A1, B1, C1, D1, E1, and F1, were obtained from each brewing powder and identified. According to the DNA sequences of internal transcribed spacer and RFLP analyses, all the six microbes were identified as Saccharomyces cerevisiae Meyen ex E. C. Hansen. In order to assess the quality of brewing powders, pH value, total soluble solid, and ethanol production during rice wine fermentation were surveyed. After 15 days, the rice wine fermented with brewing powder E has the lowest pH value (3.42), ethanol production (11.19%), and the highest amount of total soluble solid (6.33%). In the micro-fermentation test of each S. cerevisiae strain obtained from different brewing powder, F1 strain has the highest ethanol production while C1 strain has the lowest ethanol production by the 15th day.

並列關鍵字

rice wine ； brewing powder ； yeast