黄泡野生酵母菌的筛选鉴定及其发酵性能研究  

Screening,identification and fermentation performance of wild yeasts from Rubus pectinellus Maxim

作　　者：王琪 蔡建 高秀 许莎 杨艳娜 沈后美 周木清 王雨辰 朱铃 WANG Qi;CAI Jian;GAO Xiu;XU Sha;YANG Yanna;SHEN Houmei;ZHOU Muqing;WANG Yuchen;ZHU Ling(Yunnan Engineering Research Center of Fruit Wine,Qujing Normal University,Qujing 655011,China;School of Chemistry,Biology and Environment,Yuxi Normal University,Yuxi 653100,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 [2]玉溪师范学院化学生物与环境学院,云南玉溪653100

出　　处：《中国酿造》2024年第6期182-188,共7页China Brewing

基　　金：云南省地方本科高校基础研究联合专项资金项目(202301BA070001-081);云南省基础研究计划项目(202301AU070012);曲靖市科学技术局·曲靖师范学院科技创新联合专项(KJLH2023ZD06,KJLH2022YB07);2022年“珠源百人计划”教育人才专项[曲党人才(2022)12号];大学生创新创业训练计划项目(S202210684074)。

摘　　要：为筛选黄泡果酒酿造专用优良酵母菌,该研究采用传统培养分离方法结合形态学观察从黄泡发酵液中分离酵母菌株,进一步通过产气、产乙醇、产酯、嗜杀能力及筛选优良酵母菌株并通过分子生物学技术进行鉴定,并以商业酿酒酵母ADT为对照,对筛选菌株的耐受性进行分析。结果表明,分离纯化得到18株酵母菌,从中筛选得到2株优良酵母菌,编号分别为WQ-3和WQ-8。经鉴定,菌株WQ-3和WQ-8分别属于库德里阿兹威氏毕赤酵母(Pichia kudriavzevii)和盔形毕赤酵母(Pichia manshurica)。这2株酵母菌均具有良好的耐受性,均能耐受乙醇体积分数12%、pH 2.5、低温4℃、高温40℃、SO_(2)质量浓度400 mg/L、葡萄糖质量浓度400 g/L,该研究结果为黄泡果酒酿造提供酵母资源。In order to screen superior yeast strains for the brewing of Rubus pectinellus Maxim.fruit wine,the yeast strains were isolated from R.pectinellus Maxim.fermentation liquid by traditional culture separation method combined with morphological observation.Furthermore,the yeast strains were screened based on gas production,ethanol production,ester production,killing ability,and identified by molecular biological technigue.The tolerance of these screened strains was analyzed using commercial yeast ADT as control.The results showed that 18 yeast strains were isolated and purified,out of which two exceptional strains named WQ-3 and WQ-8 were identified as Pichia cuddleensis and Pichia manshurica,respectively.These two yeasts exhibited remarkable tolerance towards various conditions including ethanol volume fraction 12%,pH 2.5,low temperature 4℃,high temperature 40℃,SO_(2) mass concentration 400 mg/L,and glucose mass concentration 400 g/L.This study provided valuable yeast resources for the brewing of R.pectinellus Maxim.fruit wine.

关 键 词：黄泡果酒 酵母菌 筛选 鉴定 发酵性能 

分 类 号：TS262.1[轻工技术与工程—发酵工程]