猕猴桃汁中酵母菌的分离鉴定及应用  

Isolation,identification and application of yeast in kiwifruit juice

作　　者：罗玲 何静[1] 徐丽萍[1] 李丽 沈才洪[3] 严想 郭佳[3] LUO Ling;HE Jing;XU Liping;LI Li;SHEN Caihong;YAN Xiang;GUO Jia(Sichuan Liquor Institute,Sichuan Vocational College of Chemical Technology,Luzhou 646000,China;Liquor Institute,Sichuan University of Science and Engineering,Yibin 644000,China;Luzhou Lao Jiao Co.,Ltd.,Luzhou 646000,China;Luzhou Shun Chenghe Manor Wine Co.,Ltd.,Luzhou 646000,China)

机构地区：[1]四川化工职业技术学院川酒学院,四川泸州646000 [2]四川轻化工大学白酒学院,四川宜宾644000 [3]泸州老窖股份有限公司,四川泸州646000 [4]泸州顺成和庄园酒业有限公司,四川泸州646000

出　　处：《中国酿造》2023年第8期103-110,共8页China Brewing

基　　金：四川省科技厅成果转移转化示范项目(2021ZHCG0053);天然产物与功能性食品开发研究泸州市重点实验室(HYGNSP-2208-B);泸州市科学技术和人才工作局项目(2021-RCM-110)。

摘　　要：该研究采用传统培养分离方法从自然发酵的猕猴桃汁中分离筛选酵母菌,并通过形态观察、生理生化试验及分子生物学技术对其进行菌种鉴定。采用该菌株发酵猕猴桃-苹果梨复合果酒,并以酒精度及感官评分为响应值,通过单因素试验及响应面试验优化发酵工艺。结果表明,从猕猴桃汁自然发酵液中分离筛选出一株酵母菌株AY1-1,经鉴定为库德毕赤酵母(Pichia kudriavzevii),其发酵猕猴桃-苹果梨复合果酒的最优发酵工艺为:发酵温度21℃、AY1-1接种量0.4%、初始糖度20.8%、猕猴桃果汁与苹果梨果汁质量比1.6∶1.0,在此发酵工艺条件下,猕猴桃-苹果梨复合果酒色泽淡黄,澄清透明,酒味纯正,有明显的猕猴桃和苹果梨复合果香,口感细腻,复合果味与酒味协调,感官评分为(91.3±0.1)分,酒精度为(11.5±0.1)%vol,总酸含量为4.9 g/L,总糖含量为3.7 g/L,未检出沙门氏菌、大肠杆菌、金黄色葡萄球菌以及其他致病菌,其理化及微生物指标符合相关国标要求。Yeasts were isolated and screened from naturally fermented kiwifruit juice by traditional culture method,and identified by morphological observation,physiological and biochemical tests and molecular biology techniques.The kiwifruit and apple pear compound fruit wine was fermented by the strain,and the fermentation process was optimized by single factor tests and response surface tests with alcohol content and sensory score as response values.The results showed that a yeast strain AY1-1 was isolated from the natural fermentation broth of kiwifruit juice and identified as Pichia kudriavzevii.The optimal fermentation process of kiwifruit and apple pear compound fruit wine was as follows:fermentation temperature 21℃,strain AY1-1 inoculum 0.4%,initial sugar content 20.8%,mass ratio of kiwifruit juice to apple-pear juice 1.6∶1.0.Under the fermentation process,the kiwi and apple pear complex fruit wine was light yellow in color,clear and transparent,pure wine taste,with obvious kiwi and apple pear complex fruit aroma,delicate taste,complex fruit flavor and wine flavor coordination,the sensory score was(91.3±0.1)points,and the alcohol content was(11.5±0.1)%vol.The total acid content of kiwifruit and apple pear compound fruit wine was 4.9 g/L,and the total sugar content was 3.7 g/L.Salmonella,Escherichia coli,Staphylococcus aureus and other pathogenic bacteria were not detected,and the physicochemical and microbiological indexes met the requirements of relevant national standards.

关 键 词：猕猴桃-苹果梨复合果酒 响应面法 酒精度 库德毕赤酵母 

分 类 号：TS261.1[轻工技术与工程—发酵工程]