为筛选适合火龙果酒酿造的酵母菌株,从多种浆果表面分离获得200株酵母菌株,在杜氏小管发酵的基础上,进一步在火龙果汁中发酵筛选出发酵性能好并具有较好香气的菌株。结合风味物质分析及感官品评获得1株起酵速度快且果酒香气浓郁、具有火龙果典型特征香气的菌株194。通过18S rDNA序列比对,鉴定其为酿酒酵母,可用于食品发酵。
In order to select a yeast strain that is suitable for red pitaya wine fermentation, 200 yeast strains were isolated from the surface of various berries. Using Duchene tubular fermentation method, all strains were applied to red pitaya juice fermentation. Strains with higher alcohol yield and better aroma were selected. Strain 194 was finally chosen by flavor compounds analysis and sensory evaluation. It exhibited better fermentation performance, rich fruit wine fragrance, and characteristic pitaya aroma. Strain 194 was identified as Saccharomyces cerevisiae via 18S rDNA sequence alignment, thus it can be used for food fermentation.
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