首页|羊奶果果酒专用本土非酿酒酵母的筛选、鉴定及特性研究

羊奶果果酒专用本土非酿酒酵母的筛选、鉴定及特性研究

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为了筛选羊奶果果酒专用优良本土非酿酒酵母菌，该研究从羊奶果自然发酵液中分离筛选非酿酒酵母菌，通过形态学观察及分子生物学技术进行鉴定，并以商业酿酒酵母(Saccharomyces cerevisiae)CECA为对照，对其耐受性及生长特性进行研究。结果表明，共分离筛选得到6株非酿酒酵母菌，经鉴定菌株H1为葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)，菌株H5、H7、H9均为发酵毕赤酵母(Pichia fermentans)，菌株H10为异常威克汉姆酵母(Wickerhamomyces anomalus)，菌株H12为库德毕赤酵母(Pichia kudriavzevii)。通过耐受性及生长特性研究，筛选出两株具有酿造潜力的非酿酒酵母，分别为菌株H1、H10。菌株H1起酵速度快，发酵性能好;菌株H10具有良好的产酯、产乙醇和发酵能力。两株酵母菌H1和H10均能耐受乙醇体积分数3％、SO2300mg/L、pH3。2、葡萄糖250g/L、温度15 ℃，均不产H2S。该研究为羊奶果果酒发酵提供了微生物资源，并可以指导生产具有区域特色的羊奶果果酒。
Screening,identification,and characterization of indigenous non-Saccharomyces cerevisiae for Elatagnus sarmentosa Rehd.fruit wine
In order to screen excellent indigenous non-Saccharomyces cerevisiae for special use of Elatagnus sarmentosa Rehd.fruit wine,non-S.cere-visiae were isolated and screened from natural fermentation liquid of E.sarmentosa Rehd.,identified by morphological observation and molecular biology techniques,and compared with commercial S.cerevisiae CECA.The tolerance and growth characteristics were studied.The results showed that a total of 6 non-S.cerevisiae were isolated and purified.Strain Hl was identified as Hanseniaspora uvarum,strains H5,H7 and H9 were identi-fied as Pichia fermentans,strain H10 was identified as Wickerhamomyces anomalus,and strain H12 was identified as Pichia kudriavzevii.Two non-S.cerevisiae strains with brewing potential(Hl and H10)were selected based on tolerance and growth characterization.Strain Hl had fast fermentation speed and good fermentation performance.Strain H10 exhibited good ester production,ethanol production and fermentation ability.Yeast strains Hl and H10 could tolerant ethanol 3％,SO2 300 mg/L,pH 3.2,glucose 250 g/L,temperature 15 ℃,and without H2S production.This study provided mi-crobial resources for the fermentation of E.sarmentosa Rehd.fruit wine while also guiding the production of regionally distinctive E.sarmentosa Rehd.fruit wine.

Elatagnus sarmentosa Rehd.fruit winenon-Saccharomyces cerevisiaescreeningidentificationtolerancegrowth characteristics

黄倩、蔡建、高秀、刘威良、徐启贺、张丽芳、徐晴芳、朱铃

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曲靖师范学院云南省高校特色果酒技术创新与应用工程研究中心,云南 曲靖 655011

羊奶果果酒 非酿酒酵母 筛选 鉴定 耐受性 生长特性

云南省基础研究计划-青年项目曲靖市科学技术局·曲靖师范学院科技创新联合专项云南省大学生创新创业训练计划项目

202301AU070012KJLH2022YB07S202210684047

2024

10.11882/j.issn.0254-5071.2024.06.024

中国酿造
中国调味品协会 北京食品科学研究院

中国酿造

CSTPCD北大核心
影响因子：0.759
ISSN：0254-5071
年,卷(期)：2024.43(6)
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