胶红酵母与酿酒酵母混合酒精发酵中酵母生长与糖苷酶活动力学  

Kinetics of Biomass and Glycosidase Activities during Mixed Alcoholic Fermentation of Selected Rhodotorula mucilaginosa and Saccharomyces cerevisiae

作　　者：李爱华[1] 王星晨[2] 彭文婷[2] 李朔 陶永胜[2,3] LI Aihua;WANG Xingchen;PENG Wenting;LI Shuo;TAO Yongsheng(College of Food Science and Engineering,Northwest A~F University,Yangling Shaanxi 712100,China;College of Enology,Northwest A~F University,Yangling Shaanxi 712100,China;Shaanxi Engineering Research Center for Viti-viniculture,Yangling Shaanxi 712100,China)

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 [2]西北农林科技大学葡萄酒学院,陕西杨凌712100 [3]陕西省葡萄与葡萄酒工程技术研究中心,陕西杨凌712100

出　　处：《西北农业学报》2018年第6期896-903,共8页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：国家自然科学基金(31771966);陕西省科技计划(2017NY-143)~~

摘　　要：为了探索混合发酵中酵母生长动力学及糖苷酶活变化,评价优选的胶红酵母在葡萄酒增香酿造中的应用潜力,优化接种方案。以胶红酵母与酿酒酵母顺序接种发酵‘爱格丽’干白葡萄酒为处理,在发酵过程中,血球计数法测总酵母数量;p-NPG法测β-葡萄糖苷酶、鼠李糖苷酶、半乳糖苷酶及木糖苷酶活性;稀释平板法测2种酵母的生长变化,每24h取样,单一酿酒酵母发酵为对照。酵母生长动力学显示,顺序接种方案有助于减慢发酵速率,酿酒酵母接种时间越晚,胶红酵母的生长量随之升高且生存时间增长。4种糖苷酶主要在发酵早期表现较高的活性,混合接种发酵显著提升鼠李糖苷酶、半乳糖苷酶和木糖苷酶活性的累积量。可见顺序接种有助于降低发酵速率,增长胶红酵母生长时间,提升糖苷酶的活性,且顺序接种48h方案最具增香酿造的潜力。To explore the yeasts growth kinetics and glycosidase activities change,as well as to evaluate application potential of the selected Rhodotorula mucilaginosain mixed fermentation of wine with Saccharomyces cerevisiae,‘Ecolly＇grape must was used as the material.Sequential inoculation treatments of R.mucilaginosaand S.cerevisiae with the time gap of 0 h,24 h,48 h,and 96 hwere conducted.During alcoholic fermentation,total biomass,live yeasts and glycosidase activity includingβ-glucosidase,rhamnosidase,galactosidase,and xylosidase were measured by hemacytometer counting method,plate counting method and p-NPG method,respectively.With single inoculation of S.cerevisiae as the control,samples were taken every 24 h.The kinetics of biomass showed that sequential inoculation protocol could slow down the fermentation rate,and the later S.cerevisiae yeast was inoculated,the longer of the survival duration,the higher biomass of R.mucilaginosa.The four glycosidases exhibited higher activity at the earlier period of fermentation and mixed fermentation improved the accumulated activity of rhamnosidase,galactosidase and xylosidase.In conclusion,by inhibiting fermentation rate,lengthening survival time of R.mucilaginosaand improving the glycosidase activity,mixed fermentation,especially S48 inoculation protocol showed great potential to improve the wine aroma.

关 键 词：胶红酵母 混合发酵 糖苷酶 酵母生长动力学 

分 类 号：TS261.4[轻工技术与工程—发酵工程]