猕猴桃果酒生香酵母的诱变选育及其发酵条件优化  

Mutagenesis-based Selection of Aroma Producing Yeast for Kiwifruit Wine and Optimization of the Fermentation Conditions

作　　者：鲁云风[1] 张四普[2] 张征田[1] 牛佳佳[2] 杨永锋 LU Yun-feng;ZHANG Si-pu;ZHANG Zheng-tian;NIU Jia-jia;YANG Yong-feng(College of Life Sciences and Agricultural Engineering,Nanyang Normal University,Nanyang 473061,Henan,China;Horticulture Institute of Henan Academy of Agricultural Sciences,Zhengzhou 450002,Henan,China;Henan Funiushan Biotechnology Co.,Ltd.,Nanyang 474350,Henan,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]河南农业科学院园艺所,河南郑州450002 [3]河南伏牛山生物科技股份有限公司,河南南阳474350

出　　处：《食品研究与开发》2022年第20期141-146,共6页Food Research and Development

基　　金：河南省重点研发与推广专项(科技攻关)项目(222102110386);河南省大宗水果产业技术体系(S2014-11-G04)。

摘　　要：以一株发酵性能优良的野生型酵母X-5为出发菌株,进行常压室温等离子体(atmospheric and room temperature plasma,ARTP)诱变,筛选出一株较野生型性能更加优良的猕猴桃果酒专用酵母Y-5。以猕猴桃为原料,诱变后菌株Y-5为研究对象,以菌株Y-5接种量、发酵温度、初始pH值为影响因子,采用正交试验优化其发酵条件。诱变后菌株Y-5,产香力强,性能优于野生型,发酵力、酒精度和V_(C)含量分别比野生型高50.98%、11.15%和17.68%。经过优化后的猕猴桃果酒最佳工艺条件为酵母接种量8%,发酵温度20℃,发酵初始pH值为3.5。在该发酵条件下所得猕猴桃果酒澄清透明,酒香浓郁,风味典型,口感好。The wild-type yeast X-5 with excellent fermentation performance was chosen as the starting strain to produce a special yeast for kiwifruit wine with better fermentation performance by atmospheric and room-temperature plasma mutation.The fermentation conditions of mutant strain Y-5 were optimized by orthogonal testing with Y-5 inoculum,fermentation temperature,and initial pH as influencing factors and kiwifruit was used as the raw material.Strain Y-5 had a strong aroma.The fermentation power,alcohol content,and V_(C) level of Y-5 were50.98%,11.15%,and 17.68%higher than those of the wild type,respectively.The optimum technological conditions were an 8%inoculum,a fermentation temperature of 25°C,and an initial fermentation broth pH of 3.5.Under these conditions the kiwifruit wine was clear and transparent,with strong aroma,typical flavor,and good taste.

关 键 词：猕猴桃 酿酒酵母 常压室温等离子体 工艺优化 正交试验设计 

分 类 号：TS262.7[轻工技术与工程—发酵工程]