宁夏贺兰山东麓降L-苹果酸葡萄酒酵母的筛选  

Screening of yeast strains with L-malic acid degradation ability from Eastern Foothills of Helan in Ningxia

作　　者：白玉峰 张文霞 田亚楠 张秀艳[1,2] BAI Yufeng;ZHANG Wenxia;TIAN Yanan;ZHANG Xiuyan(College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;Key Laboratory of Environment Correlative Dietology,Ministry of Education,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]华中农业大学环境食品学教育部重点实验室,湖北武汉430070

出　　处：《中国酿造》2021年第1期49-54,共6页China Brewing

基　　金：国家自然科学基金资助项目(31871768);宁夏自治区重点研发计划重点项目(2016BZ0601/02/03)。

摘　　要：为了筛选得到降L-苹果酸的酵母菌株,采用L-苹果酸降解指示培养基显色法和高效液相色谱(HPLC)对来自宁夏贺兰山东麓赤霞珠葡萄自然发酵汁中分离的7个种共299株酵母进行L-苹果酸降解能力的分析。结果显示:共有13株酵母具有降解L-苹果酸的能力,且不同酵母菌株降解L-苹果酸的能力差异显著。降酸能力强(降解率≥90%)的菌株多属于美极梅齐酵母(Metschnikowia pulcherrima)和库德毕赤酵母(Pichia kudriavzevii),少数葡萄有孢汉逊酵母(Hanseniaspora uvarum)可微弱降解L-苹果酸,而星形假丝酵母(Candida zemplinina)、戴尔有孢圆酵母(Torulaspora delbrueckii)、加利福尼亚假丝酵母(Candida californica)和酿酒酵母(Saccharomyces cerevisiae)都不能降解L-苹果酸。降L-苹果酸酵母菌株的获得为葡萄酒降酸提供新的菌种资源,为酵母菌开发利用提供借鉴。In order to screen the yeast strains with L-malic acid degradation ability,299 yeast strains belonged to 7 species from the natural fermentation broth of Cabernet Sauvignon from the Eastern Foothills of Helan in Ningxia were isolated,and their L-malic acid degradation ability were analyzed by color indicator medium and HPLC.13 yeast strains with different L-malic acid degradation ability were selected.Yeast strains with strong deacidification ability(degradation rate≥90%)were most belonged to Metschnikowia pulcherrima and Pichia kudriavzevii.Several Hanseniaspora uvarum strains could degrade L-malic acid weakly.Candida zemplinina,Torulaspora delbrueckii,Candida californica and Saccharomyces cerevisiae could not degrade L-malic acid.The obtaining of yeast strains with L-malic acid degradation ability will provide new yeast resources for wine deacidification,and provide reference for the development and utilization of yeasts.

关 键 词：酵母 筛选 L-苹果酸 降酸 葡萄酒 

分 类 号：TS261.1[轻工技术与工程—发酵工程]