低活性β-葡糖苷酶酵母菌株的筛选及其在黑莓果酒发酵中的应用  

Screening of yeast with low β-glucosidase activity and its application in the blackberry wine fermentation

作　　者：王英[1] 周剑忠[1] 胡彦新[1] 梁红云[1] 夏秀东 黄自苏[1] 

机构地区：[1]江苏省农业科学研究院农产品加工研究所,江苏南京210014

出　　处：《中国酿造》2016年第7期102-107,共6页China Brewing

基　　金：江苏省科技支撑计划(BE2014302)

摘　　要：从本实验室保存的23株来源于自然发酵果酒的酵母中筛选到1株β-葡糖苷酶活性较低、生长快且不产膜的酵母FY4,经18S r DNA序列分析,该菌株鉴定为酿酒酵母(Saccharomyces cerevisiae)。利用该菌株发酵黑莓果酒,通过单因素和正交试验考察了发酵温度、果胶酶用量、加糖量和接种量对黑莓果酒中花色苷含量的影响。结果表明,当酵母FY4接种量为2%,发酵温度为32℃,加糖量为14%,果胶酶添加量为0.22%时,发酵后黑莓果酒中的花色苷含量达到(406.31±5.64)mg/L,是相同条件下利用商业酿酒酵母PHYTHM.nsac发酵的黑莓果酒中花色苷含量的1.53倍。A yeast FY4 with low 13-glucosidase activity, fast growth and no-membrane-producing was screened from 23 yeast strains preserved in the laboratory and derived from the natural fermented fruit wine. The yeast FY4 was identified as Saccharomyces cerevisiae by 18S rDNA sequencing analysis. The blackberry wine was fermented by S. cerevisiae. The effects of fermentation temperature, pectinase addition, sugar addition and yeast inoculum on the anthocyanin content in blackberry wine were researched by single factor and orthogonal experiments. In the conditions of yeast FY4 inoculum 2%, fermentation temperature 32 ℃, sugar 14%, pectinase 0.22%, the anthocyanin content in blackberry wine after fermentation was up to （406.31±5.64） mg/L, which was 1.53 times of blackberry wine fermented by commercial S. cerevisiae PHYTHM.nsac at the same conditions.

关 键 词：Β-葡糖苷酶 酿酒酵母 鉴定:花色苷 黑莓果酒 

分 类 号：Q939.97[生物学—微生物学]