从喀麦隆酒精饮料中分离耐乳酸酿酒酵母。
Isolation of lactic acid-tolerant Saccharomyces cerevisiae from Cameroonian alcoholic beverage.
作者信息
Kubo Ryosuke, Ohta Keisuke, Funakawa Shinya, Kitabatake Naofumi, Araki Shigeru, Izawa Shingo
机构信息
Department of Natural Resources, Graduate School of Global Environmental Studies, Kyoto University, Yoshida-Honmachi, Kyoto 606-8501, Japan.
Department of Microbiology, Wakayama Medical University, Kimiidera, Wakayama 641-8509, Japan.
出版信息
J Biosci Bioeng. 2014 Dec;118(6):657-60. doi: 10.1016/j.jbiosc.2014.05.007. Epub 2014 Jun 6.
We investigated yeast strains used in Cameroonian microbreweries, and identified a Saccharomyces cerevisiae strain (OCY3) with an excellent capacity for alcoholic fermentation. OCY3 showed higher tolerance to lactic acid and better fermentation performance under acidic conditions than a representative Japanese sake yeast, Kyokai No. 7, and a wine yeast, EC1118.
我们对喀麦隆小型啤酒厂使用的酵母菌株进行了研究，鉴定出一种具有出色酒精发酵能力的酿酒酵母菌株（OCY3）。与典型的日本清酒酵母七号和葡萄酒酵母EC1118相比，OCY3在酸性条件下对乳酸表现出更高的耐受性和更好的发酵性能。
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