蜂蜜中酵母菌的分离鉴定及蜂蜜酒的研制  

Isolation and identification of yeasts in honey and development of mead

作　　者：杜刚[1] 詹梦涛 马坚司毅 普琼梅 王萌 杨海英 DU Gang;ZHAN Mengtao;MA Jiansiyi;PU Qiongmei;WANG Meng;YANG Haiying(Key Laboratory of Chemistry in Ethnic Medicinal Resources,State Ethnic Affairs Commission&Ministry of Education,Yunnan Minzu University,Kunming 650500,China;School of Chemistry and Environment,Yunnan Minzu University,Kunming 650500,China)

机构地区：[1]云南民族大学民族药资源化学国家民族事务委员会-教育部重点实验室,云南昆明650500 [2]云南民族大学化学与环境学院,云南昆明650500

出　　处：《中国酿造》2020年第7期78-82,共5页China Brewing

基　　金：国家自然科学基金项目(81860624)。

摘　　要：采用稀释涂布平板法分离纯化蜂蜜样品中的菌株,并对其进行鉴定,并对蜂蜜酒进行了研制并对其挥发性成分进行测定。结果表明,从12份采自云南文山的蜂蜜样品中分离出5株酵母菌(Y3、Y5、Y7、Y9、Y10),经5.8S r DNA-ITS序列分析,结合形态学特征初步鉴定为暹罗接合酵母(Zygosaccharomyces siamensis)。5株菌用于蜂蜜稀释液发酵,其中菌株Y3发酵的蜂蜜酒酒香和果香浓郁,是较好的蜂蜜酒发酵菌株。以同时蒸馏萃取(SDE)-气质联用(GC-MS)技术对菌株Y3发酵的蜂蜜酒风味成分进行分析,共检测出41种挥发性成分,主要成分为2-苯乙醇(58.11%)和异戊醇(25.43%)。The strains in honey sample were isolated and purified by spreading plate method, and were identified, the mead was developed and the volatile components were determined. Results showed that 5 strains of yeast were isolated from 12 honey samples from Wenshan of Yunnan province and preliminarily identified as Zygosaccharomyces siamensis with morphology and 5.8 S r DNA-ITS sequences analysis. Honey diluent was fermented by5 strains of yeast(Y3、Y5、Y7、Y9、Y10), while the mead fermented by strain Y3 showed bouquet of wine and fruit indicating the strain Y3 was the optimal fermentation strain for mead. The flavor components in mead fermented by strains Y3 were analyzed by simultaneous distillation extraction(SDE)and GC-MS. The results showed that a total of 41 volatile components were detected, and the major ingredients were 2-phenylethanol(58.11%) and isoamyl alcohol(25.43%).

关 键 词：蜂蜜酒 暹罗接合酵母 分离鉴定 同时蒸馏萃取-气质联用技术 

分 类 号：TS261.9[轻工技术与工程—发酵工程]