羊奶果果酒专用本土非酿酒酵母的筛选、鉴定及特性研究  

Screening,identification,and characterization of indigenous non-Saccharomyces cerevisiae for Elatagnus sarmentosa Rehd.fruit wine

作　　者：黄倩 蔡建 高秀 刘威良 徐启贺 张丽芳 徐晴芳 朱铃 HUANG Qian;CAI Jian;GAO Xiu;LIU Weiliang;XU Qihe;ZHANG Lifang;XU Qingfang;ZHU Ling(Yunnan Engineering Research Center of Fruit Wine,Qujing Normal University,Qujing 655011,China)

机构地区：[1]曲靖师范学院云南省高校特色果酒技术创新与应用工程研究中心,云南曲靖655011

出　　处：《中国酿造》2024年第6期156-161,共6页China Brewing

基　　金：云南省基础研究计划-青年项目(202301AU070012);曲靖市科学技术局·曲靖师范学院科技创新联合专项(KJLH2022YB07);云南省大学生创新创业训练计划项目(S202210684047)。

摘　　要：为了筛选羊奶果果酒专用优良本土非酿酒酵母菌,该研究从羊奶果自然发酵液中分离筛选非酿酒酵母菌,通过形态学观察及分子生物学技术进行鉴定,并以商业酿酒酵母(Saccharomyces cerevisiae)CECA为对照,对其耐受性及生长特性进行研究。结果表明,共分离筛选得到6株非酿酒酵母菌,经鉴定菌株H1为葡萄汁有孢汉逊酵母(Hanseniaspora uvarum),菌株H5、H7、H9均为发酵毕赤酵母(Pichia fermentans),菌株H10为异常威克汉姆酵母(Wickerhamomyces anomalus),菌株H12为库德毕赤酵母(Pichia kudriavzevii)。通过耐受性及生长特性研究,筛选出两株具有酿造潜力的非酿酒酵母,分别为菌株H1、H10。菌株H1起酵速度快,发酵性能好;菌株H10具有良好的产酯、产乙醇和发酵能力。两株酵母菌H1和H10均能耐受乙醇体积分数3%、SO_(2)300 mg/L、pH 3.2、葡萄糖250 g/L、温度15℃,均不产H_(2)S。该研究为羊奶果果酒发酵提供了微生物资源,并可以指导生产具有区域特色的羊奶果果酒。In order to screen excellent indigenous non-Saccharomyces cerevisiae for special use of Elatagnus sarmentosa Rehd.fruit wine,non-S.cerevisiae were isolated and screened from natural fermentation liquid of E.sarmentosa Rehd.,identified by morphological observation and molecular biology techniques,and compared with commercial S.cerevisiae CECA.The tolerance and growth characteristics were studied.The results showed that a total of 6 non-S.cerevisiae were isolated and purified.Strain H1 was identified as Hanseniaspora uvarum,strains H5,H7 and H9 were identified as Pichia fermentans,strain H10 was identified as Wickerhamomyces anomalus,and strain H12 was identified as Pichia kudriavzevii.Two non-S.cerevisiae strains with brewing potential(H1 and H10)were selected based on tolerance and growth characterization.Strain H1 had fast fermentation speed and good fermentation performance.Strain H10 exhibited good ester production,ethanol production and fermentation ability.Yeast strains H1 and H10 could tolerant ethanol 3%,SO_(2)300 mg/L,pH 3.2,glucose 250 g/L,temperature 15℃,and without H_(2)S production.This study provided microbial resources for the fermentation of E.sarmentosa Rehd.fruit wine while also guiding the production of regionally distinctive E.sarmentosa Rehd.fruit wine.

关 键 词：羊奶果果酒 非酿酒酵母 筛选 鉴定 耐受性 生长特性 

分 类 号：TS201.3[轻工技术与工程—食品科学]