优良酿酒酵母筛选及其对脐橙果醋品质的影响  

Screening of excellent Saccharomyces cerevisiae and its effect on the quality of navel orange vinegar

作　　者：王凯月 陈延儒 范浩伟 焦颂丹 蒋启海 万茵[1] 刘云 付桂明[1] WANG Kaiyue;CHEN Yanrun;FAN Haowei;JIAO Songdan;JIANG Qihai;WAN Yin;LIU Yun;FU Guiming(State Key Laboratory of Food Science and Resources&School of Food Science and Technology&International Food Innovation Institute,Nanchang University,Nanchang 330047,China;Ruijin Kejiahong Brewing Co.,Ltd.,Ruijin,Jiangxi 342500,China)

机构地区：[1]南昌大学食品科学与资源挖掘全国重点实验室&食品学院&国际食品创新研究院,江西南昌330047 [2]瑞金客佳红酿造股份有限公司,江西瑞金342500

出　　处：《南昌大学学报（理科版）》2023年第5期433-440,共8页Journal of Nanchang University(Natural Science)

基　　金：江西省研究生创新专项资金项目(YC2021-S113);赣州市重点研发计划项目(赣市科发2020-60)。

摘　　要：为提高脐橙果醋品质,本研究在模拟脐橙汁合成培养基中筛选发酵性能较好的酿酒酵母并将其应用于脐橙果醋的酿造,通过研究不同酿酒酵母对脐橙果醋酿造过程中理化指标、总酚、总黄酮和有机酸含量的影响,最终筛选出一株可酿造高品质脐橙果醋的酿酒酵母。结果表明,酿酒酵母NCUF 309.1在模拟脐橙汁合成培养基中生长最快且产酒精能力最强,酿酒酵母NCUF 309.4耐酒精能力最好。将酿酒酵母NCUF 309.1、NCUF 309.4和商业酵母应用于实际脐橙果汁发酵后发现,酿酒酵母NCUF 309.1产乙醇能力最强,与在模拟脐橙汁合成培养基中发酵结果一致,参与发酵的果醋总酸、总黄酮含量最高,显著高于商业酵母及酿酒酵母NCUF 309.4,但总酚含量三者无显著差异。此外,酿酒酵母NCUF 309.1酿造的果醋样品中总不挥发性有机酸含量也最高,使果醋的酸味更加平和、醇厚。综上所述,酿酒酵母NCUF309.1是一株潜在的可酿制出更高品质脐橙果醋的发酵菌株。In order to improve the quality of navel orange vinegar,Saccharomyces cerevisiae with good fermentation performance were screened in the simulated navel orange juice synthesis medium and applied to the brewing of navel orange vinegar.By studying the effects of different Saccharomyces cerevisiae on the physical and chemical indexes,total phenols,total flavonoids and organic acid content during the brewing process of navel orange vinegar,a Saccharomyces cerevisiae was screened and it can brew high-quality navel orange vinegar.The results showed that Saccharomyces cerevisiae NCUF309.1 grew the fastest and had the strongest alcohol production ability in the simulated navel orange juice synthesis medium,and Saccharomyces cerevisiae NCUF309.4 had the best alcohol tolerance ability.After applying Saccharomyces cerevisiae NCUF309.1,NCUF309.4 and commercial yeast to the fermentation of navel orange juice,it was found that Saccharomyces cerevisiae NCUF309.1 had the strongest ethanol production ability,which was consistent with the fermentation result in the simulated navel orange juice synthesis medium.The content of total acid and total flavonoids of fruit vinegar involved in the fermentation was the highest,which was significantly higher than that of commercial yeast and Saccharomyces cerevisiae NCUF309.4,but there was no significant difference in the content of total phenols.In addition,the content of total nonvolatile organic acids in fruit vinegar samples brewed by Saccharomyces cerevisiae NCUF309.1 is also the highest,making the sour taste of fruit vinegar more gentler and mellow.In conclusion,Saccharomyces cerevisiae NCUF309.1 is a potential fermentation strain that can produce navel orange vinegar with higher quality.

关 键 词：酿酒酵母 脐橙果醋 总酚 总黄酮 有机酸 

分 类 号：TS261.1[轻工技术与工程—发酵工程]