山乌桕蜂蜜酒酿造酵母的筛选、鉴定及应用  

Isolation,Identification of Honey Yeast for Sapium Discolor Mead and Application

作　　者：史莹[1] 张丽珍[1] 曾志将[1] 王子龙[1] 颜伟玉[1] 

机构地区：[1]江西农业大学蜜蜂研究所,南昌330045

出　　处：《中国食品学报》2013年第10期197-204,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：江西省教育厅项目(GJJ11406);国家现代蜂产业技术体系(No.CARS-45)

摘　　要：目的:从天然蜂蜜中筛选1株适合山乌桕蜂蜜酒酿造的酵母,采用分子生物学方法进行鉴定,同时分析蜂蜜酒香味成分。方法:以自然发酵的陈旧蜂蜜酵母菌进行富集培养和划线分离,通过镜检、杜氏管发酵法进行初筛,通过产酒精能力、耐性能力、发酵力测试以及凝聚性比较进行复筛。通过26S rDNA D1/D2区序列测定、系统发育分析,对所筛选的酵母菌进行分子生物学鉴定,并采用气相色谱-质谱法分析山乌桕蜂蜜酒香味成分。结果:从自然发酵的蜂蜜中分离出39株酵母菌,通过复筛得到1株适合山乌桕蜂蜜酿酒的优良酵母S2。该酵母菌在30%(质量分数)糖,20%(体积分数)酒精,200 mg/L NaHSO3,pH 4.0条件下发酵7 d,可产酒精13.12%(体积百分数),且酒香浓郁。该酵母菌与季也蒙毕赤酵母(EU177574)和毕赤酵母(FN398021)的遗传距离最近,相似性均为99%。从山乌桕蜂蜜酒中鉴定出55种香味化合物,占总香味成分的97.74%。结论:所筛选的酵母菌S2(JX233487)最适合山乌桕蜂蜜的酿造,该菌株被鉴定为毕赤酵母属。山乌桕蜂蜜酒中的香味成分主要是醇类和酯类。Objective： The super yeast for Sapium discolor mead were screened from natural honey and identified by molecular biology, and analyzed the components of aroma in mead. Methods： The yeast strains were isolated from natural fermentation old honey by enrichment culturing and lineation separating, and screened preliminarily by microscopy and Du＇s small pipe fermentation. The yeast strains were secondary screened by alcoholic yield test,tolerance test,fermentation capacity and floeculability comparison, then was identified by 26S rDNA D1/D2 domain sequences and phylogenetic den- drogram construction. Aroma components of Sapium discolor mead was analyzed by gas chromatography-mass spectrometry （GC-MS）. Results： 39 yeast were isolated form natural fermented honey.l yeast strains had been screened and labeled S2 as optimal yeast. 7d termentation of yeast strain S2 in the 30% sugar concentration, 20% alcohol, 200 mg/L SO2 and pH 4.0 conditions, ethanol concentration was 13.12%, the mead had typical flavor. Yeast S2 had the nearest heredity distance with Pichia-guilliermondii and Pichia, and their gene sequence homology comparison were 99%. 55 compounds were identified form Sapium discolor mead and the relative contents of aroma components were 97.74%. Conclusions： The screened yeast S2 was the most suitable strain for mead,and it was identified as PichicL The most aroma components of the mead were alcohols and esters.

关 键 词：乌桕蜂蜜酒 酵母 分离 鉴定 香味分析 

分 类 号：TS261.11[轻工技术与工程—发酵工程]