自然发酵猕猴桃果酒中产香酵母的筛选及发酵性能研究  

Screening and Fermentation Performance of Dominant Microorganism in Naturally Fermented Kiwi Wine

作　　者：吴瑞章 陈兰[2] 周清丽 周艳[2] 周绍琴 WU Ruizhang;CHEN Lan;ZHOU Qingli;ZHOU Yan;ZHOU Shaoqin(Guizhou Medical University,Guiyang,Guizhou 550025,China;College of Public Health and Wellness,Guizhou Medical University,Guiyang,Guizhou 550025,China;Key Laboratory of Environmental Pollution and Disease Surveillance,Ministry of Education,Guiyang,Guizhou 550025,China)

机构地区：[1]贵州医科大学,贵州贵阳550025 [2]贵州医科大学公共卫生与健康学院,贵州贵阳550025 [3]环境污染与疾病监控教育部重点实验室,贵州贵阳550025

出　　处：《农产品加工》2024年第20期6-11,16,共7页Farm Products Processing

基　　金：省级大学生创新创业训练计划项目(23110020254)。

摘　　要：以课题组前期从自然发酵猕猴桃果酒中分离的菌种为研究对象,筛选产香性能、产气性能及发酵性能较好的菌种,以期为生产高品质猕猴桃果酒提供优良菌种。结合感官评价、总酯含量测定、发酵性能评价筛选出具有优良气味且产气能力好的菌种,对菌种进行形态学观察、生理生化试验及分子生物学鉴定。采用感官评价初筛获得6株产香和产气能力较强的菌株,其大多为乳白色,呈圆形,表面干燥不透明;通过发酵性能评价,最终获得4株产香和产气能力及耐受性能较好的菌种A1、B1、JM4和TJ-2,其中A1和JM4的最佳碳源为乳糖,最佳氮源为酵母膏;B1和TJ-2的最佳碳源为麦芽糖,最佳氮源为酵母膏;鉴定4株菌均为异常威克汉姆酵母菌(Wickerhamomyces anomalu)。获得4株产香和产气能力及耐受性能较好的菌种A1、B1、JM4和TJ-2,这4株菌均为异常威克汉姆酵母菌,可应用于果酒的生产中。This study aimed to enhance the aroma quality of kiwi wine and achieve standardized production by improving aroma yield and fermentation performance.Sensory evaluation and measurement of total ester content were used to select strains.Morphology,physiology,biochemistry,and molecular biology analyses were conducted.The results showed that six strains exhibiting strong aroma production and gas production capacity were identified based on sensory evaluation.These strains appeared milky white,round,dry,and opaque on the surface.After fermentation performance evaluation,four strains with good aroma production,gas production capacity,and tolerance were selected.A1 and JM4 performed best with lactose as the carbon source and yeast paste as the nitrogen source,while B1 and TJ-2 performed best with maltose as the carbon source and yeast paste as the nitrogen source.These strains were identified as the closest genetically related strains to Wickerhamomyces anomalus.Four strains A1,B1,JM4 and TJ-2 with good aroma and gas production capacity and tolerance were obtained.These four strains are all Wickerhamomyces anomalu,which can be used in the production of fruit wine.

关 键 词：优势菌 菌株筛选与鉴定 猕猴桃果酒 发酵性能 

分 类 号：TS261.1[轻工技术与工程—发酵工程]