产香酵母分离鉴定与苹果酒发酵中的应用  

Isolation and Identification of Aroma-producing Yeasts and Its Application in Cider Fermentation

作　　者：叶萌祺[1] 袁亚宏[1] 岳田利[1] 甄帧 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《农业机械学报》2013年第12期187-192,共6页Transactions of the Chinese Society for Agricultural Machinery

基　　金：'十二五'国家科技支撑计划资助项目(2012BAD31B01);国家自然科学基金资助项目(31071550);农业部'948'资助项目(2011-G8-3)

摘　　要：为获得可用于苹果酒发酵的产香酵母,提高苹果酒的香气质量,采集苹果果库空气样和苹果样品,经分离纯化、产酯试验筛选得到6株具有产香能力的酵母,对其进行形态观察及相关生理生化特性研究,对ITS rDNA序列进行扩增和克隆测序,结合与标准菌株的ITS同源性分析和系统发育树的构建,明确了6株分离菌株的遗传学位置,其中菌株YN6被鉴定为Wickerhamomyces anomalus,该菌株产香能力较强,且能提高苹果酒的感官质量。苹果酒的GC-MS分析结果表明,与对照菌株WLS21独立发酵结果相比,接种YN6混合发酵后,主要挥发性香气物质的质量浓度由248.09 mg/L提高到496.14 mg/L。Air samples were taken from an apple granary in order to find aroma-producing yeasts for cider fermentation. After performing separation, purification and ester production tests, six yeasts were obtained, which showed ester-producing abilities. The colony morphology, cell morphology, liquid cultural characteristics, physiological and biochemical characteristics and ITS complete sequences of the six tested yeasts were analyzed. The six yeast stains were identified by sequence homology comparison with known sequences in GenBank and by constructing phylogenetic tree. Among the six yeasts, the strain YN6 identified as Wickerhamomyces anomalus, had the strongest aroma-producing ability,and could improve the sensory quality of cider. The results of GC - MS showed that, the cider the amounts of volatile compounds in the cider fermented by control cider yeast WLS21 was 248.09 mg/L. But when mixed with YN6, the volatile compounds increased to 496.14 mg/L.

关 键 词：产酯酵母 分离鉴定 ITS序列 苹果酒 挥发性成分 

分 类 号：TS261.1[轻工技术与工程—发酵工程]