高产GSH果酒酵母的筛选及对苹果酒褐变的抑制  

Study on the Screening of High GSH-Yielding Wine Yeast and Its Effect on Wine Browning

作　　者：徐菁苒 毛健[1,2] 刘双平 周志磊[1,2] XU Jingran;MAO Jian;LIU Shuangping;ZHOU Zhilei(National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China;School of Food and Science Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]粮食发酵工艺与技术国家工程实验室,江南大学,江苏无锡214122 [2]江南大学食品学院,江苏无锡214122

出　　处：《食品与生物技术学报》2018年第5期455-462,共8页Journal of Food Science and Biotechnology

基　　金：国家863计划项目(2013AA102203-06); 国家自然科学基金项目(31571823,31271839); 中央高校基本科研业务费项目(JUSRP11509)

摘　　要：褐变是果酒生产与贮存过程中的一个重要问题。为了找到替代二氧化硫的天然抗氧化物质,并利用生物方法达到抑制果酒褐变的效果,探究了谷胱甘肽(GSH)对多酚褐变的抑制效果,以苹果酒为研究对象,通过比较14株酿酒酵母发酵力、耐受性、产GSH能力和发酵所得苹果酒的理化指标分析,筛选出一株高产GSH的苹果酒酵母Y-18。结果表明,GSH抑制褐变效果优于抗坏血酸和L-半胱氨酸,Y-18菌株产GSH能力约为其它菌株的1.5~2倍,其发酵苹果酒的褐变值显著低于对照菌株,果香浓郁,协调性较好。Y-18菌株能在降低果酒褐变值的同时保持良好的发酵特性,为高品质果酒的开发提供参考。Browning of mostly fruit wine constitutes a well-known problem in the wine industry. In order to find an alternative natural antioxidants of SO2 and explore the biological method to inhibit browning of wine,effect of GSH to polyphenol browning were discussed. Apple fruit wine was used as research object in the experiments and fourteen fruit wine yeast strains were used in the test. The fermentation capacity,tolerance to ethanol and pH,glutathione production capacity were used as selective standards. With specific selectivity method,strain Y-18 was selected as the optimal apple cider yeast. The results showed that GSH showed better inhibitory effect on browning than ascorbic acid and L-cysteine. The GSH yield of Y-18 strain was 1.5~2 times than others,while its cider has a good taste with color valuesignificantly lower than other strains. In summary,Y-18 strain showed good fermentation characteristics while reducing cider browning,which provided an effective reference for the development of high-quality wine.

关 键 词：苹果酒 褐变 果酒酵母 谷胱甘肽 筛选 发酵 

分 类 号：TQ92[轻工技术与工程—发酵工程]