摘要
该研究以南充本地的柑橘和桑葚自然发酵果肉汁为材料,采用孟加拉红固体培养基分离酵母菌,通过产酒精和产酯能力测定、生长性能及耐受性分析筛选能够发酵柑橘、桑葚复合果酒的高效优质酵母菌株,并通过生理生化试验及分子生物学技术对其进行菌种鉴定。结果表明,共分离得到32株酵母菌菌株(编号为S1~S30),其中菌株S4、S15、S18和S24产酒精和产酯能力较高,且菌株S24生长性能和耐受性较好,其产酒精度为10.74%vol,总酯产量为2.05 g/L,生长适应性强,可耐受70%的葡萄糖含量、pH值2.0的强酸环境和体积分数22%的乙醇。菌株S24被鉴定为克鲁维毕赤酵母(Pichia kluyveri)。
Using naturally fermented pulp juice of Nanchong native citrus and mulberry as the materials,yeasts were isolated using the Bengal red solid medium.High efficient and high quality yeast strains capable of fermenting citrus and mulberry compound fruit wine were screened through the determination of alcohol and ester production capacity,growth performance and tolerance analysis,and identified by physiological and biochemical tests and molecular biological techniques.The results showed that 32 yeast strains(with the number S1-S30)were screened,of which strains S4,S15,S18 and S24 had higher ethanol and ester production capacity.The strain S24 had good growth performance and tolerance,and its alcohol yield was 10.74%vol,total ester yield was 2.05 g/L,and it had strong growth adaptability.The strain S24 could tolerate 70%glucose content,strong acid environment with pH 2.0,and ethanol volume fraction 22%,and it was identified as Pichia kluyveri.
作者
熊荣园
王黎明
魏玲
王思怡
周昱恒
XIONG Rongyuan;WANG Liming;WEI Ling;WANG Siyi;ZHOU Yuheng(Nanchong Vocational and Technical College,Nanchong 637000,China;The Agricultural and Rural Bureau of Nanchong City,Nanchong 637000,China)
出处
《中国酿造》
CAS
北大核心
2023年第4期163-167,共5页
China Brewing
基金
南充市应用技术研究与开发专项项目(21YFZJ0122)。
关键词
柑橘
桑葚
酵母菌
筛选
鉴定
性能
citrus
mulberry
yeast
screening
identification
performance
