枇杷果酒酵母的筛选、分离与鉴定  

The isolation, screening and identification of yeast for loquat wine production

作　　者：吴卓凡 圣弟青 王金晶[1,2] 钮成拓[1,2] 刘春凤 郑飞云[1,2] 李崎[1,2] WU Zhuofan;SHENG Diqing;WANG Jinjing;NIU Chengtuo;LIU Chunfeng;ZHENG Feiyun;LI Qi(The Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University,Wuxi 214122,China;School of Biotechnology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学,工业生物技术教育部重点实验室,江苏无锡214122 [2]江南大学生物工程学院,江苏无锡214122

出　　处：《食品与发酵工业》2019年第24期71-76,共6页Food and Fermentation Industries

基　　金：江苏省现代工业发酵协同创新中心资助项目;国家自然科学基金项目(No.31571942;No.31601558;No.31771963)

摘　　要：为从自然界中筛选获得优良枇杷果酒专用发酵菌株,该文以枇杷果汁自然发酵液、果园土壤以及枇杷果皮为主要的酿酒酵母分离源,经过TTC平板分离筛选得到209株具有产酒精能力的酿酒酵母,使用杜氏小管对分离出来的酿酒酵母进行产气能力筛选后,进一步用小瓶发酵筛选出发酵能力强且风味好的酿酒酵母。经过品评后结合GC-MS风味物质测定,得到了最佳菌株GP-34。相比商业酿酒酵母D254,GP-34菌株醇类、酯类、酸类与酚类物质高31%、86%、25%与11%。并对其进行18S rDNA测序,鉴定菌株GP-34为酿酒酵母Saccharomyces cerevisiae,可用于食品发酵。The aim of this study is to screen special yeast strain from natural habitats for loquat wine production. A total of 209 yeast strains with alcohol production ability were isolated using triphenyltetrazolium chloride(TTC) plate from the orchard soil and the loquat peel. Duchenne tubule incubation and conical flask fermentation were conducted to screen strains capable of producing desirable flavor and high yield of alcohol, respectively. After flavor substances analyzed using gas chromatography-mass spectrometer, the optimum strain GP-34 was obtained. The total alcohol, total ester, total acid and phenolic content were 31%, 86%, 25% and 11% higher than commercially used strain D254. GP-34 was identified as Saccharomyces cerevisiae using 18 S rDNA sequencing and has potential application in food fermentation.

关 键 词：枇杷果酒 酿酒酵母 筛选 鉴定 

分 类 号：TS262.7[轻工技术与工程—发酵工程]