内蒙古乌海地区果园及发酵醪液中酿酒酵母菌的筛选  

Screening of Saccharomyces cerevisiae from orchards and fermentationmash in Wuhai Inner Mongolia

作　　者：赵雪平[1] 温雅娇 李正英[1] 郑海武 黄海英[1] 李晓娟 ZHAO Xueping;WEN Yajiao;LI Zhengying;ZHENG Haiwu;HUANG Haiying;LI Xiaojuan(Vocational and Technical College,Inner Mongolia Agricultural University,Baotou 014109,China;College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China)

机构地区：[1]内蒙古农业大学职业技术学院,内蒙古包头014109 [2]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品与发酵工业》2020年第11期178-183,共6页Food and Fermentation Industries

基　　金：内蒙古自治区教育厅产学研科技创新平台项目(NJCXY-19-05)。

摘　　要：为筛选本土优良酿酒酵母菌种,从内蒙古乌海地区的果园土壤、葡萄表皮及发酵醪液中分离纯化得到了13株酵母菌株,通过复筛得到1株菌株KX3,对其进行了26S rDNA D1/D2区测序,鉴定为酵母菌属(Saccharomyces)的酿酒酵母菌(Saccharomyces cerevisiae),对照商业酿酒酵母菌进行耐受性及产品感官评定测定,菌株KX3的耐乙醇体积分数为16%,耐SO 2质量浓度为400 mg/L,耐高糖质量浓度为500 g/L,耐pH值为2.5,与商业酵母CSM和CECA相比,菌株KX3生长特性良好,具备商业发酵耐受性的要求,发酵的产品在果香浓郁、酒体丰满程度方面优于商业酵母CSM和CECA,具有典型性,可用于葡萄酒的酿造。为本土酿酒酵母开发提供了理论支持。In order to select excellent local yeasts for wine brewing in Wuhai area of Inner Mongolia,13 yeast strains were isolated and purified from local orchard soil,grape skins as well as the fermentation mash.Finally,a strain named KX3 was obtained and it was identified as Saccharomyces cerevisiae in Saccharomyces spp.after 26S rDNA D1/D2 screening and sequencing.Afterwards,the tolerance and sensory tests were conducted on the fermented broth(wine)using KX3 as the starter.The results indicated that the alcohol tolerance of the strain KX3 was 16%,SO 2 tolerance was 400 mg/L,sugar tolerance was 500 g/L,and pH tolerance was 2.5.In comparison with commercial Saccharomyces cerevisiae CSM and CECA,the KX3 obtained better growth characteristics.Therefore,it was confirmed that KX3 could be used for wine brewing since it simultaneously possesses good growth characteristics and harmonious fruit aroma.

关 键 词：葡萄酒 酵母菌 筛选 耐受性 鉴定 

分 类 号：TS261.11[轻工技术与工程—发酵工程]