枸杞酒酿酒酵母的选育及其产香性能分析  

Selection and breeding of S accharomyces cerevisiae for wolfberry wine and analysis of its flavor-producing properties

作　　者：赵苗苗 赵智慧 董建方 马艳 陆健 吴殿辉 ZHAO Miaomiao;ZHAO Zhihui;DONG Jianfang;MA Yan;LU Jian;WU Dianhui(Key Laboratory of Industrial Biotechnology,Ministry of Education,School of Biotechnology,Jiangnan University,Wuxi 214122,China;National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing,Jiangnan University,Wuxi 214122,China;Jiangsu Engineering Technology Research Center for Bioactive Products Processing,Jiangnan University,Wuxi 214122,China;Ningxia Red Wolfberry Industry Group Co.Ltd.,Zhongwei 755000,China)

机构地区：[1]工业微生物技术教育部重点实验室,生物工程学院(江南大学),江苏无锡214122 [2]粮食发酵与食品生物制造国家工程研究中心(江南大学),江苏无锡214122 [3]江苏省生物活性制品加工工程技术研究中心(江南大学),江苏无锡214122 [4]宁夏红枸杞产业有限公司研发中心,宁夏中卫755000

出　　处：《食品与发酵工业》2022年第18期155-161,共7页Food and Fermentation Industries

基　　金：宁夏回族自治区重点研发计划(2020BFH2005);高等学校学科创新引智计划(111计划)项目(111-206);江苏高校优势学科建设工程资助项目。

摘　　要：酿酒酵母对酒的风味物质代谢具有重要作用。为获得适合枸杞酒发酵的酿酒酵母,该研究从枸杞汁自然发酵液和枸杞果表面筛选获得发酵性能优良的酿酒酵母11株。以市售酵母RV171、DV10、安琪SY和安琪RW作为对照,基于不同菌株发酵枸杞酒的理化性质和感官评价的差异,获得了酿酒酵母出发菌株Saccharomyces cerevisiae M-23。通过常压室温等离子体(atmospheric and room temperature plasma,ARTP)对酿酒酵母M-23进行诱变,结合高通量筛选(high-throughput screening,HTS)技术,最终选育出酿酒酵母菌株M-23-7-14。采用气相色谱-质谱法对自酿枸杞酒和2种市售枸杞酒(健康快车、金色传杞)中的主要挥发性化合物进行定性和定量研究,并结合气味活性值(odor activity value,OAV)分析,评价不同枸杞酒的香气特征。结果表明,选育的酿酒酵母与市售酿酒酵母在发酵枸杞酒的基本理化指标上无显著差异,其中,选育获得的M-23-7-14与出发菌株M-23相比,枸杞酒的主要风味物质相对总量提高了37.0%,并在感官评价中有最高得分;3种枸杞酒中OAV>1的物质分别为9、7和7种,其中,自酿枸杞酒中挥发性化合物的种类和含量均高于2种市售枸杞酒;乙酸异戊酯、丙醇和异戊醇是对3种枸杞酒贡献最大的特征香气成分。该文通过采用ARTP和HTS相结合的方法选育出酿酒酵母M-23-7-14。为解决枸杞酒香气不足、缺乏典型性的问题提供了理论依据,对枸杞酒产业的发展具有一定的意义。Saccharomyces cerevisiae plays an important role in the metabolism of flavor substances in wine.In order to screen the right S.cerevisiae strain suitable for wolfberry wine fermentation,eleven S.cerevisiae strains with excellent fermentation performance were screened from the natural fermentation broth of wolfberry juice and the surface of wolfberry fruit.The starting strain of S.cerevisiae M-23 was obtained based on different physicochemical properties and sensory evaluation of the fermentation of wolfberry using commercially available yeast RV171,DV10,Angel SY and Angel RW as control.The yeast strain M-23-7-14 was mutagenized using atmospheric and room temperature plasma(ARTP)combined with high-throughput screening.The main volatile compounds in self-brewed wolfberry wine and two commercially available wolfberry wines(Health express and Golden Chuanqi)were analyzed qualitatively and quantitatively by GC-MS and combined with OAV analysis.The results showed that there was no significant difference between the bred yeast and the commercially available yeasts in the basic physicochemical indexes of fermented wolfberry wine.Moreover,the relative total amount of major flavor substances of wolfberry wine fermented by bred yeast M-23-7-14 was increased by 37.0%,with the highest score in sensory evaluation.There were nine,seven and seven substances with OAV greater than 1 in these three kinds of wolfberry wine,respectively.The types and contents of volatile compounds in the self-brewed wolfberry wine were higher than those of the commercial samples.Isoamyl acetate,propanol and isoamyl alcohol were the characteristic aroma components that contributed most to the three wolfberry wines.In this study,a combined strategy of ARTP and high-throughput screening was used to breed S.cerevisiae strain M-23-7-14.This provides a theoretical basis for solving the problem of insufficient aroma and lack of typicality in wolfberry wine,and has implications for the development of the wolfberry wine industry.

关 键 词：枸杞酒 酿酒酵母选育 ARTP诱变 高通量筛选 风味物质 

分 类 号：TS261.11[轻工技术与工程—发酵工程]