鲜食葡萄降酸酵母菌的筛选、鉴定及酿造特性研究  

Screening,identification and brewing characteristics of acid-reducing yeast strain from table grape

作　　者：吕银德 赵俊芳 秦令祥 LV Yinde;ZHAO Junfang;QIN Lingxiang(Department of Food Engineering,Luohe Vocational College of Food,Luohe 462300,China)

机构地区：[1]漯河食品职业学院食品工程系,河南漯河462300

出　　处：《中国酿造》2023年第9期120-124,共5页China Brewing

基　　金：漯河市2021年度重大科技创新专项(20210109);河南省高等学校哲学社会科学应用重大项目(2022-YYZD-15)。

摘　　要：从夏黑葡萄自然发酵液分离的酵母中筛选降酸酵母菌,对筛选菌株进行分子生物学鉴定,并对其发酵性能、耐受性、糖苷酶活性和降解L-苹果酸性能进行测定。结果表明,筛选出4株降酸菌株XH3、XH8、XH10和XH15,分子生物学鉴定结果表明,菌株XH3、XH8、XH10均为酿酒酵母(Saccharomyces cerevisiae),菌株XH15为黄皮毕赤酵母(Pichia scutulata)。菌株XH3产酒精力为7.9%vol,总CO_(2)产生量为19.75 g,最高可耐受14%vol乙醇,其完整细胞β-葡萄糖苷酶活为5.5μmol/(g·min);菌株XH8最高可耐受250 g/L葡萄糖、200 mg/L的SO_(2),其胞内β-葡萄糖苷酶活为13.2μmol/(g·min),且降酸能力强,可降解L-苹果酸0.55 g/L。综上,酵母菌XH3可作为葡萄酒酿造的潜在菌株。The acid-reducing yeast was screened from the natural fermentation broth of summer black grape,and the strains were identified by molecular biological identification.The fermentation performance,tolerance ability,glycosidase activity and the degradation ability of L-malic acid of the screened strains were detected.Results showed that strains XH3,XH8,XH10 and XH15 with acid degrading abilities were screened,and molecular biological identification results showed that strains XH3,XH8 and XH10 were identified as Saccharomyces cerevisiae and strain XH15 was identified as Pichia scutulata.The ethanol production of strain XH3 was 7.9%vol,total CO_(2) production was 19.75 g,and its ethanol tolerance andβ-glucosidase activity of intact cell was 14%vol and 5.5μmol/(g·min),respectively.Strain XH8 could tolerant 250 g/L glucose and 200 mg/L SO_(2),its intracellularβ-glucosidase activity was 13.2μmol/(g·min),and its acid degradation ability was strong,which could degrade 0.55 g/L L-malic acid.To sum up,yeast XH3 could be used as the potential strain for wine production.

关 键 词：鲜食葡萄 降酸 酵母菌 筛选鉴定 酿造特性 

分 类 号：S567.2[农业科学—中草药栽培]