蟠桃表皮产酶非酿酒酵母的分离鉴定及发酵特性研究  

Isolation,identification and fermentation characteristics of enzymeproducing non-Saccharomyces cerevisiae from the epidermis of flat peach

作　　者：徐晓裕 吴慧敏 王鑫炜 李春燕 赵瑞瑞 王斌[1] 史学伟[1] XU Xiaoyu;WU Huimin;WANG Xinwei;LI Chunyan;ZHAO Ruirui;WANG Bin;SHI Xuewei(Food College,Shihezi University,Shihezi 832003)

机构地区：[1]石河子大学食品学院,石河子832003

出　　处：《中国食品添加剂》2023年第6期48-57,共10页China Food Additives

基　　金：国家自然科学基金资助项目(31960465);新疆天然酵母种质资源开发关键技术研究(2020AB014);哈萨克族奶酪发酵过程中微生物种群结构演替及溯源解析(CXBJ202004)。

摘　　要：非酿酒酵母是果酒发酵过程中主要微生物之一,对果酒品质具有重要影响。本研究对石河子市143团蟠桃表皮分离的产酶非酿酒酵母进行分子生物学鉴定,并探讨其发酵特性。结果表明,从蟠桃表皮分离到非酿酒酵母56株,归属于7个属12个种。其中,Pichia fermentans P4菌株产脂肪酶活性最高为141.56 U/mL,菌株Wickerhamomyces anomalus P10产蛋白酶活性最高为104.23 U/mL,Hanseniaspora uvarum P43产β-葡萄糖苷酶活性最高为148.12 U/mL。菌株P4、P10和P43对糖、乙醇、葡萄糖和SO2都具有良好的耐受性,均适用于蟠桃酒的酿造。本研究为开发出具有特色的非酿酒酵母菌种,酿造更优质的蟠桃酒提供了优良的先行条件。Non-Saccharomyces cerevisiae is one of the main microorganisms in the fermentation process of fruit wines and has an important impact on the quality of fruit wines.In this study,molecular biology of enzyme-producing nonSaccharomyces cerevisiae isolated from the epidermis of 143 regiments of flat peach in Shihezi was identified and its fermentation characteristics were investigated.The results showed that 56 strains of non-Saccharomyces cerevisiae were isolated from the epidermis of flat peach,attributed to 7 genera and 12 species.Among them,Pichia fermentans P4 strain produced the highest lipase activity of 141.56 U/mL,strain Wickerhamomyces anomalus P10 produced the highest protease activity of 104.23 U/mL,and Hanseniaspora uvarum P43 produced the highestβ-glucosidase activity of 148.12 U/mL.The strains P4,P10 and P43 had good tolerance to sugar,ethanol,glucose and SO2,all of which were suitable for the brewing of flat peach wine.This study provides excellent prior conditions for the development of a distinctive non-brewing yeast strain to brew better quality flat peach wine.

关 键 词：蟠桃 非酿酒酵母 产酶特性 发酵特性 

分 类 号：TS201.3[轻工技术与工程—食品科学]