摘要
为获得适合刺梨果酒酿造的非酿酒酵母菌株,从刺梨自然发酵液中分离优质非酿酒酵母,通过形态学与26S rDNA序列分析来鉴定菌株;从葡萄糖耐受性、柠檬酸耐受性、酒精耐受性、二氧化硫耐受性、单宁耐受性、β-糖苷酶产生能力、硫化氢产生能力等方面分析菌株的生理特征;与酿酒酵母混合发酵刺梨果汁,从发酵刺梨果酒常规理化指标、感官品评以及香气物质方面探讨非酿酒酵母对刺梨果酒品质的影响。结果表明,利用赖氨酸筛选培养基从刺梨果实上筛选出80株非酿酒酵母,嗅闻法筛选出一株产香浓郁的菌株F13。形态学与分子生物学鉴定结果表明,F13为一株刺梨来源的葡萄汁有孢汉逊酵母;该菌株可耐受浓度为300 g/L葡萄糖、3%乙醇、3%柠檬酸、300 mg/L SO2以及25 g/L单宁处理。但酒精耐受性和β-糖苷酶产生能力不及酿酒酵母X16。此外,F13菌株不产硫化氢。F13与酿酒酵母混合发酵可降低刺梨果酒的酒精度和挥发酸,增加残糖量,分别为11.1%±0.39%、(0.67±0.03) g/L、(20.41±1.44) g/L。F13不影响刺梨果酒的感官品评,但可有效增加刺梨果酒中醇类物质的种类和含量,降低酯类物质种类和含量。本研究从刺梨自然发酵液中得到一株非酿酒酵母F13,对酿酒环境具有较优的耐受性(耐糖、酸、酒精度、二氧化硫),具有一定的工业化应用潜能。
To obtain the non-Saccharomyces cerevisiae suitable for the Rosa roxburghii wine fermentation,non-Saccharomyces cerevisiae isolated from spontaneous fermented Rosa roxburghii wine were identified by the analysis of morphology and 26 S rDNA sequence. Physiological characteristics were detected via analyzing of glucose tolerance,citric acid tolerance,alcohol tolerance,sulfur dioxide tolerance,tannic tolerance,β-glycosidase producing ability and sulfuretted hydrogen producing ability. To explore the effects of non-Saccharomyces cerevisiae on the quality of Rosa roxburghii wine,the conventional physicochemical indexes,sensory evaluation and aroma profiles of Rosa roxburghii wine fermented with non-Saccharomyces cerevisiae and Saccharomyces cerevisiae were performed. A total of 80 strains of non-Saccharomyces cerevisiae were isolated and identified from Rosa roxburghii using lysine identification medium. One aroma-producing strain named F13 was chosen for the further study via sniffing method. Morphological and molecular biology results indicated that F13 was Hanseniaspora uvarum from Rosa roxburghii. The F13 strain was able to tolerate 300 g/L glucose,3% ethanol,3% citric acid,300 mg/L SO2 and 25 g/L tannin. However,the alcohol tolerance and β-glycosidase producing ability were lower than Saccharomyces cerevisiae X16. In addition,F13 did not produce sulfuretted hydrogen. Moreover,the mixed fermentation of F13 with Saccharomyces cerevisiae could reduce the alcohol content and volatile acid of Rosa roxburghii wine,and the concentration were 11.1%±0.39%,(0.67±0.03) g/L and(20.41±1.44 g/L),respectively. Besides,the mixed fermentation of F13 with Saccharomyces cerevisiae could not affect the sensory evaluation of Rosa roxburghii wine. But it could effectively increase the variety and contents of alcohols,and reduce the variety and contents of esters of Rosa roxburghii wine. In this study,one non-Saccharomyces cerevisiae strain F13 was obtained from spontaneous fermented Rosa roxburghii wine,which possessed excellent tolerance to brewing environment,including sugar,acid,alcohol and sulfur dioxide,therefore had some industrialized application potential.
作者
赵湖冰
黎华
田野
于志海
刘晓辉
黄名正
刘晓柱
ZHAO HU-bing;LI Hua;TIAN Ye;YU Zhi-hai;LIU Xiao-hui;HUANG Ming-zheng;LIU Xiao-zhu(Guizhou Institute of Technology,Guiyang 550000,China)
出处
《食品工业科技》
CAS
北大核心
2020年第16期114-120,共7页
Science and Technology of Food Industry
基金
贵州省科技计划项目(黔科合平台人才[2017]5789)
贵州省果酒酿造工程技术科技创新人才团队(黔科合平台人才[2018]5603)
贵州省教育厅创新群体重大研究项目(黔教合KY字[2017]046)
2017年大学生创新创业训练计划项目(201714440060)。
关键词
刺梨
非酿酒酵母
分离鉴定
生理特性
混菌发酵
品质分析
Rosa roxburghii
non-Saccharomyces cerevisiae
isolation and identification
physiological characteristics
mixed fermentation
quality analysis
