桑果中非酿酒酵母的分离鉴定及混菌发酵果酒研究  

Isolation,identification and mixed fermentation of non-Saccharomyces from mulberry fruit

作　　者：王香君 蒲军[1] 夏文银 吴劲轩 夏川林 殷浩[1] 张帆 张涛 WANG Xiangjun;PU Jun;XIA Wenyin;WU Jinxuan;XIA Chuanlin;YIN Hao;ZHANG Fan;ZHANG Tao(The Sericultural Research Institute,Sichuan Academy of Agricultural Sciences,Nanchong 637000,China;Sichuan Shangjia Agricultural Science and Technology Co.,Ltd.,Nanchong 637000,China;Nanchong Lvsheng Agricultural Science and Technology Co.,Ltd.,Nanchong 637978,China)

机构地区：[1]四川省农业科学院蚕业研究所,四川南充637000 [2]四川上嘉农业科技有限公司,四川南充637000 [3]南充市绿盛农业科技有限公司,四川南充637978

出　　处：《中国酿造》2024年第1期91-98,共8页China Brewing

基　　金：四川省自然科学基金资助(2022NSFSC1653);四川省财政自主创新专项(2022ZZCX089);财政部和农业农村部:国家现代农业产业技术体系资助(CARS-18-SYZ19);四川省农业科学院“1+9”揭榜挂帅科技攻关任务(1+9KJGG007);四川省科技计划资助(2021YFN0097)。

摘　　要：为提高桑果酒风味,采用分离培养方法,从桑果中筛选非酿酒酵母并对其进行鉴定,同时对筛选菌株耐受性进行测定,并利用筛选菌株制备桑果酒,对其发酵特性进行研究。结果表明,从桑果表面筛选获得5株产香非酿酒酵母(编号为S006-01、S006-02及S007-01~S007-03),经形态学和分子生物学鉴定,确定菌株S006-01、S006-02为葡萄汁有孢汉逊酵母(Hanseniaspora uvarum),菌株S007-01、S007-02、S007-03为克鲁维毕赤酵母(Pichia kluyveri)。耐受性研究表明,菌株S007-03能在酒精度5%vol的培养液中旺盛生长,其余菌株随着酒精度的增加生长受到抑制;菌株S006-02耐SO2、耐酸能力较好。发酵特性研究表明,菌株S006-02、S007-03与酿酒酵母(Saccharomyces cerevisiae)按105∶105∶107CFU/m L的混菌组合接种到含330 g/L葡萄糖的桑果汁中,发酵的酒液酒精度比接种单一酿酒酵母发酵的高2%vol;在模拟桑果汁中,混菌发酵(HJ)产生更多香气成分,桑果酒中酯类和醇类物质更丰富,主要为辛酸乙酯、癸酸乙酯、苯乙醇等花果香风味物质。可得出葡萄汁有孢汉逊酵母S006-02、克鲁维毕赤酵母S007-03与酿酒酵母混菌发酵性能较优,能增加桑果酒酯类和醇类物质,使香气更浓郁饱满。In order to improve the flavor of mulberry wine,the non-Saccharomyces with better aroma components from mulberry was screened and identified using the isolation and culture method,as well as to determine the tolerance of the screened strains,and the fermentation characteristics of mulberry wine were carried out.Results showed that a total of five strains(numbered as S006-01,S006-02,S007-01-S007-03)of yeast with better aroma-producing performance were obtained by morphology and molecular biology,strains S006-01,S006-02 were identified as Hanseniaspora uvarum,and strains S007-01,S007-02,S007-03 were identified as Pichia kluyveri.The tolerance resistance experiments showed that strain S007-03 was able to grow vigorously in a culture solution of 5%vol,while the growth of the remaining strains was inhibited with the increase of alcohol content,strain S006-02 had good resistance to SO2 and acid.Mixed strains of S006-02,S007-03 and Saccharomyces cerevisiae(105∶105∶107 cfu/ml)were inoculated into the fruit juice containing 330 g/L glucose,the alcohol content of the fermented liquor was 2%vol higher than that of the fermented liquor inoculated with single strain fermentation of S.cerevisiae.In the simulated mulberry juice,mixed fermentation(HJ)produced more volatile compounds with richer esters and alcohols,which mainly distributed in ethyl octanoate,ethyl decanoate,phenylethyl alcohol.The fermentation performance of H.uvarum S006-02,P.kluyveri S007-03 mixed with S.cerevisiae was better,which could increase the esters and alcohols,made the flavor and aroma of mulberry wine richer and fuller.

关 键 词：非酿酒酵母 分离鉴定 耐受性 风味 桑果酒 

分 类 号：TS261.4[轻工技术与工程—发酵工程]