一株野生刺梨来源葡萄汁有孢汉逊酵母的鉴定及酿造学性能分析  

Identification and Oenological Property Analysis of a Strain of Hanseniaspora uvarum Isolated from Wild Rosa roxburghii Tratt

作　　者：李银凤[1] 刘昕 付伟 刘晓柱[1] LI Yinfeng;LIU Xin;FU Wei;LIU Xiaozhu(Guizhou Institute of Technology,Guiyang 550003,China)

机构地区：[1]贵州理工学院,贵州贵阳550003

出　　处：《食品科技》2024年第7期18-23,共6页Food Science and Technology

基　　金：贵州省科技计划项目(黔科合基础-ZK[2023]一般137)。

摘　　要：为鉴定一株野生刺梨来源产香酵母WR-27的种属类别与酿造学性能,采用形态学结合分子生物学技术解析其种属类别,分光光度法检测菌株的生长特性、酿造环境耐受性,显色法分析其产硫化氢和β-葡萄糖苷酶性能,电子鼻系统分析其产香特性。结果表明,菌株WR-27被鉴定为一株野生刺梨来源的葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)。WR-27在对数生长期的生长性能低于商业化酿酒酵母X16。WR-27的葡萄糖耐受性、二氧化硫耐受性、碳源代谢特性与X16相似,但对乙醇较为敏感,仅可耐受3%的乙醇浓度。WR-27不产硫化氢,高产β-葡萄糖苷酶,香气物质代谢能力强。因而,菌株WR-27在酒类酿造中具有一定的应用潜能。Morphological and molecular biology techniques were used to analyze the specie category and oenological properties of a strain of fruity-aroma producing yeast WR-27 isolated from wild Rosa roxburghii Tratt.Growth characteristics and brewing environment tolerances were detected by spectrophotometry,production of hydrogen sulfide andβ-glucosidase were analyzed by chromogenic methods,and aroma production characteristics were analyzed by the electronic nose system.The results showed that WR-27 was identified as a strain of Hanseniaspora uvarum from wild R.roxburghii.The growth performance of WR-27 was lower than that of the commercial Saccharomyces cerevisiae X16 during the logarithmic growth period,and glucose tolerance and sulfur dioxide tolerances and carbon source metabolism characteristics were similar to S.cerevisiae X16.Besides,WR-27 was sensitive to ethanol stress,and could tolerate 3%ethanol treatment.In addition,WR-27 does not produce hydrogen sulfide and has high yield ofβ-glucosidase and strong metabolic capacity of aroma substances.Therefore,the strain of WR-27 has certain application potential in wine fermentation.

关 键 词：野生刺梨 葡萄汁有孢汉逊酵母 种属鉴定 酿造学特性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]