Phân lập và xác định đặc điểm các dòng nấm men từ men rượu trên địa bàn thành phố Cần Thơ=Isolation and characterization of yeast strains from alcoholic starters in Can Tho City

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Tác giả: Thị Kiều Tiên Đoàn, Quốc Huy Huỳnh, Xuân Phong Huỳnh, Minh Châu Lưu, Ngọc Thạnh Nguyễn, Thị Mỹ Trinh Nguyễn, Thị Như Ngọc Trần

Ngôn ngữ: vie

Ký hiệu phân loại:

Thông tin xuất bản: Tạp chí Khoa học và Công nghệ - Đại học Nguyễn Tất Thành, 2024

Mô tả vật lý: tr.45

Bộ sưu tập: Metadata

ID: 251402

Thêm vào giỏ

Nghiên cứu được thực hiện nhằm phân lập các dòng nấm men từ các mẫu men rượu trên địa bàn thành phố Cần Thơ và xác định một số đặc điểm của các dòng nấm men được phân lập như khả năng chịu cồn, khả năng chịu nhiệt, khả năng kết lắng và khả năng sinh H2S. Từ đó có thể lưu trữ được nguồn nấm men thuần dòng để ứng dụng vào quá trình lên men rượu gạo tại địa phương. Kết quả nghiên cứu đã phân lập được 12 dòng nấm men từ 5 mẫu men rượu. Khi đánh giá hoạt tính chịu cồn, các dòng nấm men này đều chịu được nồng độ cồn ở mức 8 % v/v, trong đó có 10 dòng chịu được nồng độ cồn ở mức 12 % v/v. Tất cả dòng nấm men phân lập được đều có khả năng phát triển ở nhiệt độ 30 oC và 37 oC, 8 dòng có khả năng phát triển ở nhiệt độ 40 oC và 3 dòng có khả năng phát triển ở nhiệt độ 45 oC. Ngoài ra, 12 dòng nấm men phân lập được đều không sinh H2S và có khả năng kết lắng tốt.Rice wine is generally popular in Viet Nam and Mekong Delta region in particular. For traditional village-made rice wine, the quality of the fermentation starter is one of the key factors that determines the yield and quality of the wine. This study was conducted to isolate yeast strains from fermentation starter samples in Can Tho City and determine several characteristics of the isolated yeast strains, such as ethanol tolerance, heat tolerance, sedimentation ability, and H2S production. The aim was to preserve pure yeast strains and to apply them in the local rice wine fermentation process. The results showed that 12 yeast strains were isolated from 5 alcoholic starter samples. When assessing alcohol tolerance, all these yeast strains could withstand alcohol concentrations of 8 % v/v, with 10 strains tolerating 12 % v/v. All isolated yeast strains could grow at temperatures of 30 °C and 37 °C, 8 strains could grow at 40 °C, and 3 strains could grow at 45 °C. Additionally, none of the 12 isolated yeast strains produced H2S, and they all had good sedimentation ability.

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