猕猴桃生香酵母筛选鉴定及其发酵特性  

Screening,Identification and Fermentation Properties of Aroma Producing Yeast for Kiwi Fruit

作　　者：鲁云风[1] 刘智兴 张四普[2] 牛佳佳[2] 胡瑞英 田龙[1] 杨永峰 LU Yunfeng;LIU Zhixing;ZHANG Sipu;NIU Jiajia;HU Ruiying;TIAN Long;YANG Yongfeng(College of Life Science and Agricultural Engineering,Nanyang Normal University,Nanyang 473061,China;Horticulture Research Institute,Henan Academy of Agricultural Sciences,Zhengzhou 450002,China;Henan Funiushan Biotechnology Co.,Ltd.,Neixiang 474350,China)

机构地区：[1]南阳师范学院生命科学与农业工程学院,河南南阳473061 [2]河南省农业科学院园艺研究所,河南郑州450002 [3]河南伏牛山生物科技股份有限公司,河南内乡474350

出　　处：《河南农业科学》2021年第8期166-173,共8页Journal of Henan Agricultural Sciences

基　　金：河南省大宗水果产业技术体系项目(S2014-11-G04);2018年度河南省科技厅产学研合作项目(182107000039);南阳师范学院2020年度校级STP项目。

摘　　要：从多年野生猕猴桃树叶、枝干、果皮及树下土壤中分离猕猴桃生香酵母,研究其发酵特性,旨在开发猕猴桃酒发酵菌株。通过CO2失重比较、香气嗅闻、猕猴桃果汁发酵等分离出1株生香酵母,经形态观察、生理生化试验和26S rDNA基因序列同源性分析,鉴定为葡萄园有孢汉逊酵母(Hanseniaspora vineae),命名为X-5。随后进行SO_(2)、酒精和糖耐受性试验及发酵试验。结果显示,X-5菌株生香能力强,可耐受12%的酒精度、300 g/L的糖和0.20 g/L SO_(2),发酵后酒液澄清透明,色泽微黄带绿,酒香浓郁,酒精度9.6%,维生素C含量可达0.3277 g/L,感官品质高,可作为猕猴桃果酒发酵的专用菌种或选育驯化的出发菌株。In order to develop kiwi wine fermentation strains,aroma producing yeast was isolated from the leaves,branches,peel and soil under the wild kiwifruit trees in this study.A strain of aroma producing yeast was isolated by CO2 weight loss comparison,aroma smelling and kiwi fruit juice fermentation.It was identified as Hanseniaspora vineae,named X‑5,by morphological observation,physiological and biochemical tests and 26S rDNA gene sequence homology analysis.Then the tolerance tests of SO_(2),alcohol and sugar and fermentation test were carried out.The results showed that strain X‑5 had strong aroma producing ability,could tolerate 12%alcohol,300 g/L sugar and 0.20 g/L SO_(2).After fermentation,the liquor was clear and transparent,the color was yellowish and green,the aroma was strong,the alcohol content was 9.6%,the vitamin C content was 0.3277 g/L,and the sensory quality was high.It can be used as a special strain for kiwi fruit wine fermentation or the starting strain for breeding and domestication.

关 键 词：猕猴桃 生香酵母 形态鉴定 生理生化鉴定 26S rDNA 耐受性 发酵性能 

分 类 号：S816.7[农业科学—饲料科学]