山西老陈醋中优良酵母菌株筛选及其在木枣果酒发酵中的应用  

Screening of excellent yeast strains in Shanxi-aged vinegar and their application in jujube wine fermentation

作　　者：邢晓莹 刘毅[2] 霍乃蕊[3] 武晓英[1] XING Xiaoying;LIU Yi;HUO Nairui;WU Xiaoying(Department of Biology,Taiyuan Normal University,Taiyuan 030619,China;College of Horticulture,Shanxi Agricultural University(Horticulture Research Institute,Shanxi Academy of Agricultural),Jinzhong 030031,China;College of Animal Science,Shanxi Agricultural University,Jinzhong 030801,China)

机构地区：[1]太原师范学院生物系,山西太原030619 [2]山西农业大学园艺学院(山西省农科院园艺研究所),山西晋中030031 [3]山西农业大学动物科技学院,山西晋中030801

出　　处：《中国酿造》2021年第3期64-72,共9页China Brewing

基　　金：2020年度山西省高等学校科技创新项目(2020L0527);太原师范学院博士启动项目;山西省重点研发项目(2015-TN-10)。

摘　　要：采用纯培养技术从山西老陈醋的酒醪中分离、筛选产酯能力较强的酵母菌,通过形态观察、生理生化试验及分子生物学技术对其进行菌种鉴定,并对其环境耐受性进行分析。将该菌株应用于木枣果酒的发酵,并通过单因素及响应面试验对其酿造工艺进行优化。结果表明,分离筛选得到一株产酯能力较强的酵母菌Y14,总酯含量为(38.52±0.19)g/L,经鉴定为毛榛毕赤酵母(Pichia manshurica)。毛榛毕赤酵母Y14能够耐受乙醇体积分数8%、pH 2.5~4.5、高温39℃、糖度35°Bx及SO_(2)200 mg/L,其酿制木枣果酒的最优工艺为料液比1∶3(g∶mL),顺序接种6%的毛榛毕赤酵母Y14和0.5%的酿酒酵母,在28℃环境中发酵7 d。成品枣酒的颜色呈琥珀色,酒精度为(10.5±0.12)%vol,总酯含量为(1.68±0.02)g/100 mL,枣香、酒香愉悦和谐,滋味可口。The yeast with strong ester-producing ability was isolated and screened from the mash of Shanxi aged vinegar with culture-dependent technique.Through morphological observation,physiological and biochemical tests and molecular biology techniques,the strains were identified,and their environmental resistant was analyzed.Then the strain was applied to the fermentation of jujube fruit wine,and its brewing process was optimized through single factor and response surface tests.The results showed that a strain of yeast Y14 with strong ester-producing ability was isolated and screened,with a total ester production of(38.52±0.19)g/L,and it was identified as Pichia manshurica.It could tolerate 8%ethanol,pH 2.5-4.5,temperature 39℃,sugar content 35°Bx and SO_(2)200 mg/L.The optimal process for brewing jujube fruit wine was as follows:material to liquid ratio 1∶3(g∶ml),P.manshurica inoculum 6%and Saccharomyces cerevisiae 0.5%in order,fermentation at 28℃for 7 d.The color of the jujube wine was amber,the alcohol content was(10.5±0.12)%vol,and the total ester was(1.68±0.02)g/100 ml.The jujube wine had pleasant and harmonious jujube and wine aroma with nice taste.

关 键 词：木枣 酵母菌 果酒 响应面法 

分 类 号：TS264.2[轻工技术与工程—发酵工程]