桃金娘果酒酵母菌的筛选鉴定及生长特性分析  

Screening,identification and growth characteristics of yeast for myrtle fruit wine

作　　者：赵广河 胡梦琪 陆玺文 赵丰丽[1] ZHAO Guanghe;HU Mengqi;LU Xiwen;ZHAO Fengli(Key Laboratory of Rare and Endangered Species Ecology and Environmental Protection,Ministry of Education,Guangxi Key Laboratory of Landscape Resources Conservation and Sustainable Utilization in Lijiang River Basin,College of Life Sciences,Guangxi Normal University,Guilin 541004,China;Institute of Applied Biology,Guangxi Normal University,Guilin 541004,China)

机构地区：[1]广西师范大学生命科学学院广西漓江流域景观资源保育与可持续利用重点实验室珍稀濒危动植物生态与环境保护教育部重点实验室,广西桂林541004 [2]广西师范大学应用生物学研究所,广西桂林541004

出　　处：《中国酿造》2023年第9期103-108,共6页China Brewing

基　　金：广西科技重大专项(桂科AA20161002-1);广西重点研发计划项目(桂科AB21220057);广西漓江流域景观资源保育与可持续利用重点实验室项目(LRCSU21Z0318)。

摘　　要：为开发优质桃金娘果酒,该研究以桃金娘叶片、根部土壤、果皮、果实为实验材料,采用WL鉴定培养基分离纯化菌株,结合2,3,5-三苯基氯化四氮唑(TTC)培养基初筛、发酵性能测试复筛酿酒酵母,基于26S rDNA基因序列对筛选菌株进行鉴定,并对其耐受性进行分析。结果表明,共从样品中分离得到30株酵母菌,并从中筛选2株优良酵母,编号分别为T2和T19,其产气快,发酵液的酒精度最高(均为2.5%vol),分别被鉴定为仙人掌有孢汉逊酵母(Hanseniaspora opuntiae)和长孢洛德酵母(Lodderomyces elongisporus)。菌株T2的耐受性能优于T19,菌株T2可耐受pH、葡萄糖含量和SO2含量分别为3.0、30%和200 mg/L。In order to produce high-quality myrtle(Rhodomyrtus tomentosa)fruit wine,yeast strains were isolated and purified from myrtle leaves,root soil,pericarp and fruit by WL identification medium,and screened by 2,3,5-triphenyltetrazolium chloride(TTC)medium combined with fermentation performance test.Furthermore,the screened strains were identified based on 26S rDNA gene sequence,and their tolerance was analyzed.The results showed that a total of 30 strains of yeast were isolated from samples,and 2 excellent strains of yeast were screened,numbered as T2 and T19,respectively.Both of them produced gas quickly and the alcohol content(2.5%vol)was the highest in their fermentation liquid.The strain T2 and T19 were identified as Hanseniaspora opuntiae and Lodderomyces elongisporus,respectively.The tolerance of strain T2 was better than that of strain T9,which could tolerate pH 3.0,glucose content 30%and SO2 content 200 mg/L.

关 键 词：桃金娘 果酒 酵母菌 筛选 鉴定 生长特性 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]