优选适于发酵玫瑰香葡萄酒的粟酒裂殖酵母  

Selection of A Schizosaccharomyces pombe Strain Suitable for Muscat Wine Fermentation

作　　者：李福荣 吕晓彤 闫昕 李汶轩 刘治国 张翠英[1] LI Fu-rong;Lü Xiao-tong;YAN Xin;LI Wen-xuan;LIU Zhi-guo;ZHANG Cui-ying(State Key Laboratory of Food Nutrition and Safety,Key Laboratory of Fermentation Microbiology of Ministry of Education,Tianjin Key Laboratory of Industrial Microbiology,College of Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]省部共建食品营养与安全国家重点实验室,工业发酵微生物教育部重点实验室,天津市工业微生物重点实验室,天津科技大学生物工程学院,天津300457

出　　处：《食品研究与开发》2022年第15期201-208,共8页Food Research and Development

基　　金：国家自然科学基金项目(31771969)。

摘　　要：为筛选出发酵玫瑰香葡萄酒效果最佳的粟酒裂殖酵母菌株,该试验首先通过不同发酵温度(23、25、28℃)和不同接菌量(1×10^(6)、5×10^(6)、1×10^(7) CFU/mL)对玫瑰香葡萄进行发酵,优选出适用于粟酒裂殖酵母的最适发酵温度和最适接菌量。然后利用前期根据发酵动力学试验筛选出的16株粟酒裂殖酵母对玫瑰香葡萄进行单独发酵。结果表明:适合粟酒裂殖酵母的发酵温度为25℃,接菌量为5×10^(6) CFU/mL。相较于其他发酵菌株,筛选出的粟酒裂殖酵母Sp-410单独发酵玫瑰香葡萄酒的苹果酸的降解率(97.98%)和色度值(1.26)最高,乙酸含量(0.18 g/L)和乙醛含量(48.46 mg/L)最低,因此,优选出的粟酒裂殖酵母菌Sp-410为酿造优质玫瑰香葡萄酒的优良菌种。To screen out the best strain of Schizosaccharomyces pombe for Muscat wine fermentation,this study first optimized the fermentation conditions including fermentation temperature(23,25℃and 28℃)and yeast inoculation amount(1×10^(6),5×10^(6) CFU/mL and 1×10^(7) CFU/mL).Then,16 strains of S.pombe,which were screened out according to their fermentation kinetics,were used to independently ferment Muscat grapes.The results showed that the optimum fermentation conditions for S.pombe was 25℃and the yeast inoculation amount of 5×10^(6) CFU/mL.Compared with other strains,strain Sp-410 had the highest malic acid degradation rate(97.98%)and chromaticity value(1.26)and the lowest content of acetic acid(0.18 g/L)and acetaldehyde(48.46 mg/L).Therefore,strain Sp-410 was selected for its excellent performance in producing high-quality Muscat wine.

关 键 词：粟酒裂殖酵母 发酵温度 接菌量 苹果酸 乙酸 乙酸乙酯 玫瑰香葡萄酒 

分 类 号：TS262.6[轻工技术与工程—发酵工程]