将1株分离自浓香型白酒糟醅的酵母菌分别接种于装有入窖粮糟和无菌糟醅浸提液中的三角瓶中,发酵后固态糟醅乙醇浓度达到15.0%(V/V,下同),比其空白对照和窖池内正常发酵糟醅分别高8.0%和8.2%;糟醅浸提液中的乙醇浓度也达到了12.3%。经部分生理生化特征检测和26S rDNA D1/D2区系统发育分析,鉴定该菌为伊萨酵母(Issatchenkia sp.),最适生长温度为34℃,在28～40℃下都能生长,能够耐受pH 3.5以下的生长环境。

A yeast strain was isolated from fermented grains of Luzhou-flavor liquor,and then inoculated into triangular flasks loaded with the incoming pit grains and the sterile leach liquor of fermented grains.After fermentation,the ethanol concentration of fermented grains reached 15.0%(V/V,the same below),an increase of 8.0% and 8.2% compared with control and the normal pit fermented grains,respectively.The ethanol concentration of fermented grains reached 15.0%.By analyzing phylogeny based on 26S rRNA D1/D2 gene sequences and physiochemical characteristics,the strain was identified as Issatchenkia sp..Besides,it could survive pH 3.5 or temp 40℃,and the optimum temp was 34℃.