组胺降解酵母的筛选及其对桑葚果酒品质的影响  

Screening of histamine-degrading yeast and its effect on quality of mulberry fruit wine

作　　者：罗文珊 陈晓维 黄雯倩 徐玉娟[1] 肖更生[1] 吴继军[1] 余元善[1] 李璐 LUO Wenshan;CHEN Xiaowei;HUANG Wenqian;XU Yujuan;XIAO Gengsheng;WU Jijun;YU Yuanshan;LI Lu(Sericultural&Agri-Food Research Institute Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China)

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所,农业农村部功能食品重点实验室,广东省农产品加工重点实验室,广东广州510610

出　　处：《食品与发酵工业》2024年第12期32-38,I0005,I0006,共9页Food and Fermentation Industries

基　　金：国家自然科学基金(32202113);现代农业产业技术体系建设专项(CARS-18-ZJ0506);广东省农业科学院“十四五”农业优势产业学科团队(202109TD);科技创新战略专项资金(高水平农科院建设)-优秀博士项目(R2019YJ-YB3008)。

摘　　要：为了筛选能够有效控制桑葚果酒组胺的非酿酒酵母,该研究对桑葚和自然发酵桑葚果酒中的微生物进行分离,通过评价分离菌株降解组胺和合成生物胺的能力筛选目的菌株,并解析目的菌株对桑葚果酒品质的影响。结果显示,菌株SJ36表现出较好的组胺降解能力(65.32%)且无生物胺合成能力,经分子生物学以及系统发育学分析鉴定为库德里阿兹威氏毕赤酵母菌(Pichia kudriavzevii)。为评价其酿造特性,将SJ36复合酿酒酵母(Saccharomyces cerevisiae)发酵桑葚果酒。与酿酒酵母单菌发酵相比,复合发酵获得的桑葚果酒酒体丰满,酒香浓郁,感官评分为82.51分,白藜芦醇含量、总花色苷含量、DPPH自由基清除能力和ABTS阳离子自由基清除能力分别提高5.52%、8.27%、5.93%和6.86%,而组胺、甲醇和高级醇含量分别下降89.02%、23.00%和10.67%。综上,P.kudriavzevii SJ36和S.cerevisiae复合发酵更适合桑葚果酒的酿造,研究结果可为高品质高安全性的桑葚果酒的生产提供潜在发酵菌株。In this study,to screen non-Saccharomyces cerevisiae that can effectively control histamine in mulberry fruit wine,the microorganisms were isolated from mulberry and naturally fermented mulberry fruit wine.Subsequently,the target strains were selected by evaluating the abilities of the isolated strains to degrade histamine and synthesize biogenic amines.Moreover,the influence of the target strains on the quality of mulberry fruit wine was analyzed.Results showed that strain SJ36 showed better histamine degradation ability(65.32%)and no biogenic amine synthesis capacity.The strain SJ36 was further identified as Pichia kudriavzevii by molecular biology and phylogenetic analysis.To evaluate the brewing characteristics of P.kudriavzevii SJ36,SJ36 mixed with Saccharomyces cerevisiae to ferment mulberry fruit wine.Compared with the mulberry fruit wine fermentation with S.cerevisiae,the complex fermented mulberry fruit wine had a full-bodied and aromatic wine with an organoleptic score of 82.51,and its resveratrol content,total anthocyanin content,DPPH free radical scavenging capacity and ABTS cationic radical scavenging capacity were increased by 5.52%,8.27%,5.93%,and 6.86%,respectively.However,its histamine,methanol and higher alcohols contents were decreased by 89.02%,23.00%,and 10.67%,respectively.Therefore,it could be concluded that the mixed fermentation of P.kudriavzevii SJ36 and S.cerevisiae is more suitable for the brewing of mulberry fruit wine,and the results of the study provided a potential starter culture for the production of high-quality and high-safety mulberry fruit wine.

关 键 词：组胺 非酿酒酵母 库德里阿兹威氏毕赤酵母菌 桑葚果酒 品质 

分 类 号：TS262.7[轻工技术与工程—发酵工程]