青梅野生酵母菌的筛选鉴定与耐受性研究  

Screening,identification,and tolerance of wild yeast strains isolated from greengage

作　　者：杜沁岭 屠婷瑶 徐文[1] 王松涛 董怡 贾冬英[1] DU Qinling;TU Tingyao;XU Wen;WANG Songtao;DONG Yi;JIA Dongying(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Luzhou Pinchuang Science&Technology Co.Ltd.,Luzhou 646000,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065 [2]泸州品创科技有限公司,四川泸州646000

出　　处：《食品与发酵工业》2023年第4期196-201,共6页Food and Fermentation Industries

基　　金：中央高校基本科研业务费专项资金;四川大学泸州市人民政府战略合作项目(2021CDLZ-22)。

摘　　要：为获得青梅果酒酿造专用酵母菌株,从糖渍青梅液和青梅果皮中分离获得10株酵母菌,经产气、产酒、产香、发酵力四级筛选后获得具有优良发酵性能的6株酵母菌,其编号分别为J3、J6、J7、J8、J9和J10。26S rDNA测序结果显示,J7、J8和J9为酿酒酵母,J3、J6和J10属于生香葡萄汁有孢汉逊酵母。耐受性实验结果表明,6株酵母菌具有较好的耐受性,均能耐受体积分数为4%的乙醇、质量浓度为400 g/L的葡萄糖和pH 3.1的环境条件,且J7和J8还能耐受体积分数为10%的乙醇,J3、J6和J10能耐受质量浓度为450 g/L的葡萄糖,J3、J6、J7、J8、J9能耐受pH 2.9。6株酵母菌均可在高糖低pH条件下生长,能满足青梅果酒发酵的要求,经过驯化后有望成为具有优良特性的青梅果酒酿造专用酵母菌。In order to obtain special yeast strains for greengage wine brewing,ten strains of yeasts were isolated from sugared greengage juice and its peels,six strains with excellent fermentation performance were obtained through four stages of screening including gas production,ethanol production,aroma production and fermentation capacity,which were named as J3,J6,J7,J8,J9,and J10.26S rDNA sequencing results showed that strains J7,J8,and J9 were Saccharomyces cerevisiae while strains J3,J6,and J10 were Hanseniaspora uvarum.The results of tolerance test exhibited that the six strains displayed good tolerances to ethanol,glucose and low pH.They all could grow at 4%ethanol,400 g/L glucose and pH 3.1.In addition,strains J7 and J8 could tolerate 10%ethanol,J3,J6,and J10 could tolerate 450 g/L glucose,J3,J6,J7,J8,and J9 could tolerate pH 2.9.All six strains of yeasts could grow under the condition of high sugar and low pH,therefore they can meet the requirement for brewing greengage wine and are hopeful to be special fermentation yeasts with excellent characteristics for greengage wine after being domesticated.

关 键 词：青梅果酒 酵母菌 筛选 鉴定 耐受性 

分 类 号：TS262.7[轻工技术与工程—发酵工程]