低甲醇含量百香果果皮果酒酵母菌的筛选及鉴定  

Screening and identification of yeasts from passion fruit peels wine with low methanol content

作　　者：梁韦武 张治婷 黄旭泉 林楠 吴佳儒 杨世军[1] 崔萌佳 李燕 周亚亮 张会香[1] LIANG Weiwu;ZHANG Zhiting;HUANG Xuquan;LIN Nan;WU Jiaru;YANG Shijun;CUI Mengjia;LI Yan;ZHOU Yaliang;ZHANG Huixiang(College of Chemistry and Bioengineering,Guilin University of Science and Technology,Guilin 541004,China;Guilin Wanhe Agricultural Products Co.,Ltd.,Guilin 541006,China;Guilin Yuanxin Food Technology Co.,Ltd.,Guilin 541000,China)

机构地区：[1]桂林理工大学化学与生物工程学院,广西桂林541004 [2]桂林市万禾农产品有限公司,广西桂林541006 [3]桂林圆心食品科技有限公司,广西桂林541000

出　　处：《中国酿造》2025年第2期115-120,共6页China Brewing

基　　金：广西重点研发计划项目(桂科AB24010183)。

摘　　要：该研究采用传统培养分离法分别从百香果果园土壤、新鲜百香果、百香果自然发酵液以及腐烂百香果等材料中分离酵母菌,通过产酒精能力、产气性能、发酵力及耐受性分析进行初筛,得到适用于果酒酿造的酵母菌菌株;通过测定甲醇含量及乙醇含量进行复筛,得到适用于百香果果皮果酒发酵的低产甲醇优良酵母菌菌株;通过形态学观察及分子生物学技术对筛选菌株进行菌种鉴定。结果表明,共分离得到22株酵母菌菌株,其中8株适用于果酒酿造,且菌株gp0、gp2、gp3发酵百香果果皮果酒中甲醇含量均<400 mg/L,分别为163.95 mg/L、192.04 mg/L、202.98 mg/L,乙醇含量分别为5.46%vol、6.38%vol、5.86%vol;经鉴定,这3株菌株均为酿酒酵母(Saccharomyces cerevisiae)。In this study,yeasts were isolated from the soil of passion fruit orchard,fresh passion fruit,natural fermentation broth of passion fruit and rotten passion fruit by traditional culture separation method.The yeast strains suitable for fruit wine brewing were obtained by preliminary screening of alcohol production ability,gas production performance,fermentation ability and tolerance analysis.Through the determination of methanol and ethanol content,the low-yield methanol-producing yeast strains suitable for the fermentation of passion fruit peel wine were obtained.The screened strains were identified by morphological observation and molecular biology techniques.The results showed that a total of 22 yeast strains were isolated,of which 8 strains were suitable for fruit wine brewing.Among them,the methanol contents of passion fruit peel wine fermented by strains gp0,gp2 and gp3 were less than 400 mg/L,which were 163.95 mg/L,192.04 mg/L and 202.98 mg/L,respectively,and the ethanol contents were 5.46%vol,6.38%vol and 5.86%vol,respectively.The three strains were all identified as Saccharomyces cerevisiae.

关 键 词：低甲醇含量 百香果果皮 果酒 酵母菌 分离 筛选 鉴定 发酵性能 

分 类 号：TS262.7[轻工技术与工程—发酵工程]