优选葡萄汁有孢汉逊酵母及其在野樱桃发酵饮品酿造中的应用  

Optimization Selection of Hanseniaspora uvarum and its Application in Fermented Wild Cherry Beverage

作　　者：唐洁 李婵媛 张潆月 商艳玲 刘佳丽 张庆 TANG Jie;LI Chanyuan;ZHANG Yingyue;SHANG Yanling;LIU Jiali;ZHANG Qing(School of Food and Bioengineering,Xihua University,Chengdu 610039 China)

机构地区：[1]西华大学食品与生物工程学院,四川成都610039

出　　处：《西华大学学报（自然科学版）》2024年第4期8-16,共9页Journal of Xihua University:Natural Science Edition

基　　金：四川省自然科学基金(2022NSFSC0105);四川省科技攻关项目(2022YFN0016);西华大学研究生科创竞赛项目(YK20240248)。

摘　　要：以四川四姑娘山野樱桃自然发酵底泥为分离源,筛选获得一株高产β-葡萄糖苷酶(酶活力为28.9 U/L)菌株YT-35。通过形态学和18S rRNA基因序列分析,鉴定菌株YT-35为葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)。生长曲线分析表明,菌株YT-35与酿酒酵母生长趋势相似,且表现出对一定浓度的酸、乙醇、糖和SO_(2)具有良好耐受性,适宜于果汁发酵饮品的酿造。进一步利用葡萄汁有孢汉逊酵母YT-35和酿酒酵母SC-125,分别采用单菌株、同时和顺序接种对野樱桃汁发酵分析。分析发酵过程中的有机酸含量变化,发现顺序接种酿造野樱桃饮品能够增加琥珀酸含量达到327.70 mg/L、柠檬酸含量达到292.70 mg/L;利用电子鼻对发酵饮品的气味鉴定分析,发现顺序接种酿造野樱桃发酵饮品差异性传感器响应值最大,表明其能够较大改善饮品气味。综上,葡萄汁有孢汉逊酵母YT-35可作为潜在优势非酿酒酵母菌株酿造优质野樱桃发酵饮品。By using natural fermentation sediment from wild cherries in Sichuan's Siguniang Mountain as the isolation source,a high-yieldβ-glucosidase strain YT-35,with an enzyme activity of 28.9 U/L,was screened.Morphological and 18S rRNA gene sequence analysis identified strain YT-35 as Hanseniaspora uvarum.Growth curve analysis indicates that YT-35's growth trend is similar to that of Saccharomyces cerevisiae.This exhibits good tolerance to certain concentrations of acid,alcohol,sugar,and SO_(2),and makes it suitable for brewing fruit juice fermented beverages.Further studies employed H.uvarum YT-35 and Saccharomyces cerevisiae SC-125 to ferment wild cherry juice by using single-strain,simultaneous,and sequential inoculation methods.Analysis of the changes in organic acid content during fermentation reveals that the sequential inoculation increases the levels of succinic acid and citric acid to 327.70 mg/L and 292.70 mg/L,respectively.The detection and analysis of the fermented beverages odor by electronic nose show that the sequential inoculation method could greatly improve the beverage odor.In summary,H.uvar-um YT-35 can be considered a promising non-Saccharomyces yeast strain for the production of high-qual-ity wild cherry fermentation beverage.

关 键 词：Β-葡萄糖苷酶 系统发育 葡萄汁有孢汉逊酵母 野樱桃发酵饮品 电子鼻 

分 类 号：TS261.1[轻工技术与工程—发酵工程]