野生毛葡萄产地来源耐酸降酸酵母的筛选鉴定及其特性研究  

Screening,identification and characterization of yeast with deacidification ability from wild Vitis quinquangularis Rehd production areas

作　　者：李玮[1,2] 黄梅华[2,3] 易菊阳[2,3] 朱月莲[2,3] 张劲[1,2] 曹慕明[1,2] 陈国品[1,2] 张瑛[1,2] 

机构地区：[1]广西农业科学院广西作物遗传改良生物技术重点开放实验室,广西南宁530007 [2]广西农业科学院葡萄与葡萄酒研究所,广西南宁530007 [3]广西大学生命科学与技术学院,广西南宁530004

出　　处：《中国酿造》2013年第10期31-34,共4页China Brewing

基　　金：广西科技攻关项目(桂科攻1123003-5A);广西大学行建学院科研基金项目(2013GXNSFBA019074);广西农业科学院科技发展基金和基本科研业务费项目(桂农科2013JZ05)

摘　　要：采用苹果酸降解指示培养基从野生毛葡萄产地来源土壤、毛葡萄果实和自然发酵醪中快速筛选苹果酸降解酵母菌,从946株初筛酵母菌中获得3株苹果酸强降解酵母菌。经菌落形态、培养特征、生理生化特征以及分子生物学方法鉴定,分别命名为酿酒酵母L3(Saccharomyces cerevisiae L3)、酿酒酵母Y1(Saccharomyces cerevisiae Y1)和解苹果酸裂殖酵母D2(Schizosaccharomyces malidevorans D2)。降酸特性试验结果表明,3株菌均能有效降解苹果酸,其中酿酒酵母L3的降解率达到86.4%。实验结果为实现毛葡萄酒一步发酵产酒和降酸提供了优良酵母资源。Rapid screening of yeast with malic acid degradation ability using malic acid degradation indicator plates from soil, grape fruit and natural fermented mash of Vitis quinquangularis Rehd production areas was carried out. Three strains with strong malic acid degradation ability were obtained from 946 isolates, which named Saccharomyces cerevisiae L3, S. cerevisiae Y1 and Schizosaccharomyces malidevorans D2 by colonies morphology, cultural characteristics, physiological and biochemical characteristics and molecular biological identification. Deacidification characteristic test results showed that the yeasts could effectively degrade malic acid, and the degradation rate of S. cerevisiae L3 reach 86.4%. These results provided excellent yeast resources for the realization of one step fermentation of wine production and deacidification.

关 键 词：毛葡萄 生物降酸 酵母菌 筛选鉴定 

分 类 号：TS261.1[轻工技术与工程—发酵工程]