大湘西野生猕猴桃酿酒酵母的分离鉴定及其产物ACE抑制活性  

Isolation and identification of Saccharomyces cerevisiae of fermentation liquor of wild Kiwifruit from the Western of Hunan and the relative ACE inhibitory activity

作　　者：伍强 万常 彭娟娟 曾豪 余有贵 WU Qiang1,2, WAN Chang1 ,PENG Juan-juan1 ,ZENG Hao1, YU You-gui1,2(1. College of Food and Chemical Engineering, Shaoyang University, Shaoyang, Hunan 422000, China ; 2. Shaoyang Engineering Research Center of Wine, Shaoyang, Hunan 422000, China)

机构地区：[1]邵阳学院食品与化学工程学院,湖南邵阳422000 [2]邵阳市酿酒工程技术研究中心,湖南邵阳422000

出　　处：《食品与机械》2018年第8期135-138,共4页Food and Machinery

基　　金：湖南省科技厅重点研发计划项目(编号:2016NK2082);湖南省自然科学基金项目(编号:2016JJ4080);湖南省大学生研究性学习和创新性实验计划项目(编号:2016[96]-591;2017[205]-644)

摘　　要：通过平板划线、显微镜观察、WL培养基筛选、酒精度及血管紧张素转化酶(Angiotensin converting enzyme,ACE)抑制活性测定,对野生猕猴桃酿酒酵母进行分离筛选,再利用26S rDNA D1/D2区序列分析进行分子生物学鉴定。利用该菌株对野生猕猴桃进行纯种发酵,研究不同发酵阶段中发酵醪液的ACE抑制率、酒精度及多肽浓度变化。结果表明,经分离筛选获得适于猕猴桃果酒发酵的野生酵母JM11为酿酒酵母(Saccharomyces cerevisiae),在发酵4 d时发酵醪液的ACE抑制率为(93. 0±2. 6)%,酒精度为(7. 8±0. 5)%Vol,多肽浓度为(2 652. 0±112. 4)μg/mL,说明该菌株可酿制果酒,制得的产品还具有良好的ACE抑制活性,可作为野生猕猴桃降血压型保健果酒发酵的专用菌种或选育野生猕猴桃专用菌种的出发菌株。The wild yeast JM11 was isolated from wild kiwifruits by lineation separating,screened by morphological characteristics in WL medium and microscope observation and further confirmed as Saccharomyces cerevisiae by 26 S rDNA D1/D2 domain sequence analysis. The content of alcohol,peptide concentration and ACE（Angiotensin converting enzyme,ACE） inhibitory activity were determined during fermentation with pure S. cerevisiae. The kiwifruit juice fermented 4 d estimated the content of alcohol was（7. 8 ± 0. 5） % Vol,ACE inhibitory activity was（93. 0 ± 2.6） % and peptide concentration was（2 652. 0 ± 112. 4） μg/mL. Endogenous yeast strain was used for prepared the kiwifruit wine,which revealed high ACE inhibitory activity,and could be directly used for fermenting kiwifruit wine for hypertension or as the original strain for breeding new strain.

关 键 词：野生猕猴桃 酿酒酵母 26S RDNA D1/D2 ACE抑制活性 

分 类 号：TS261.11[轻工技术与工程—发酵工程]