蓝莓果实野生酵母菌株的分离鉴定及发酵性能研究  

Isolation,identification and fermentation performance of wild yeast strains in blueberry fruit

作　　者：刘熙 佀胜利 杨坤凡 LIU Xi;SI Shengli;YANG Kunfan(College of Life and Health Science,Kaili University,Kaili 556011,China)

机构地区：[1]凯里学院大健康学院,贵州凯里556011

出　　处：《安徽农学通报》2025年第3期110-115,共6页Anhui Agricultural Science Bulletin

基　　金：贵州省大学生创新创业训练计划项目(S202210669046)。

摘　　要：为筛选用于蓝莓果酒发酵的酵母菌,本研究利用2,3,5-氯化三苯基四氮唑(TTC)染色法和杜氏小管发酵法对蓝莓果实表面的酵母菌进行筛选,将筛选得到的菌株进行分子生物学鉴定以及生长曲线测定,以培养温度、初始pH、葡萄糖、乙醇和二氧化硫(SO_(2))为影响因素,考察其发酵性能。结果表明,从蓝莓果实表面共分离纯化得到16株酵母菌株,筛选得到1株适用于后续试验的酵母菌株ZL01;通过分子生物学鉴定和系统发育树分析,确定菌株ZL01为葡萄有孢汉逊酵母(Hanseniaspora uvarum);发酵性能结果显示,菌株ZL01的最佳培养温度和pH分别为28℃和5,能够在pH 2或38℃的环境下生长,且能耐受250 g/L葡萄糖、9%乙醇和250 mg/L SO_(2)。综上,菌株ZL01具有应用于蓝莓果酒发酵的潜力。In order to screen the yeast used for fermentation of blueberry wine,TTC staining method and Duchenne tubule fermentation method were used to screen the yeast on the surface of blueberry fruits in this study,the screened bacterial strains were identified by molecular biology and their growth curves were determined.Culture temperature,initial pH,glucose,ethanol and sulfur dioxide(SO2)were used as influencing factors.The fermentation performance was investigated.The results showed that 16 yeast strains were isolated and purified from the surface of blueberry fruit,and 1 yeast strain ZL01 was selected,which was suitable for the subsequent tests.The strain ZL01 was identified as Hanseniaspora uvarum by molecular biological identification and phylogenetic tree analysis.The fermentation performance results showed that the optimum growth temperature and pH of strain ZL01 were 28℃and 5,respectively.The strain could grow at pH 2 or 38℃,and could tolerate 250 g/L glucose,9%ethanol,and 250 mg/L SO2.In conclusion,strain ZL01 has the potential to be applied to the fermentation of blueberry wine.

关 键 词：蓝莓 野生酵母 葡萄有孢汉逊酵母 发酵性能 

分 类 号：S663.9[农业科学—果树学] TS201.3[农业科学—园艺学]