为筛选本土优良酿酒酵母菌种,从内蒙古乌海地区的果园土壤、葡萄表皮及发酵醪液中分离纯化得到了13株酵母菌株,通过复筛得到1株菌株KX3,对其进行了26S rDNA D1/D2区测序,鉴定为酵母菌属(Saccharomyces)的酿酒酵母菌(Saccharomyces cerevisiae),对照商业酿酒酵母菌进行耐受性及产品感官评定测定,菌株KX3的耐乙醇体积分数为16%,耐SO2质量浓度为400 mg/L,耐高糖质量浓度为500 g/L,耐pH值为2.5,与商业酵母CSM和CECA相比,菌株KX3生长特性良好,具备商业发酵耐受性的要求,发酵的产品在果香浓郁、酒体丰满程度方面优于商业酵母CSM和CECA,具有典型性,可用于葡萄酒的酿造。为本土酿酒酵母开发提供了理论支持。
关键词：
葡萄酒; 酵母菌; 筛选; 耐受性; 鉴定
In order to select excellent local yeasts for wine brewing in Wuhai area of Inner Mongolia, 13 yeast strains were isolated and purified from local orchard soil, grape skins as well as the fermentation mash. Finally, a strain named KX3 was obtained and it was identified as Saccharomyces cerevisiae in Saccharomyces spp. after 26S rDNA D1/D2 screening and sequencing. Afterwards, the tolerance and sensory tests were conducted on the fermented broth(wine) using KX3 as the starter. The results indicated that the alcohol tolerance of the strain KX3 was 16%, SO2 tolerance was 400 mg/L, sugar tolerance was 500 g/L, and pH tolerance was 2.5. In comparison with commercial Saccharomyces cerevisiae CSM and CECA, the KX3 obtained better growth characteristics. Therefore, it was confirmed that KX3 could be used for wine brewing since it simultaneously possesses good growth characteristics and harmonious fruit aroma.
[1] 马文瑞,魏玉洁,邹弯,等.新疆葡萄酒高产酸酿酒酵母菌的筛选和发酵条件优化[J].食品与发酵工业,2017,43(7):134-140.
[2] 冯莉,陈雪,李丽,等.5株克鲁维毕赤酵母的酿造学特性[J].中国食品学报,2018,18(12):66-73.
[3] 李凯,王金晶,李永仙,等.红芯火龙果酒酿酒酵母的筛选及鉴定[J].食品与发酵工业,2019,45(5):115-120.
[4] 岑涛,岳田利,袁亚宏,等.云南芒果中酵母菌分离鉴定及在芒果酒发酵中的应用[J].食品科学,2015,36(11):119-124.
[5] 蒲春,胡沂淮,贾亚伟,等.产酯酵母的筛选及其发酵特性研究[J].酿酒科技,2013(3):47-49;53.
[6] 张会娟,张首玉,邱聪,等.一株产酯酵母的鉴定及发酵性能研究[J].河南工业大学学报(自然科学版),2015,36(2):23-25.
[7] 忻胜兵.优质特性酿酒酵母的选育及直投式发酵菌剂研发[D].呼和浩特:内蒙古农业大学,2018.
[8] MEGAN E, HALL L C, FAMG Zhiwei,et al. A new method for extracting DNA from the grape berry surface, beginning in the vineyard[J]. Heliyon,2019,5(10):e02597.
[9] 王晓娥,陈长武.东北山葡萄酵母菌基因组DNA提取方法的比较研究[J].安徽农业大学学报,2014,41(6):1 017-1 019.
[10] FRACZEK M G,ZHAO C,DINEEN L,et al. Fast and reliable PCR amplification from Aspergillus fumigatus spore suspension without traditional DNA extraction[J]. Current protocols in microbiology,2019,54(1):89.
[11] GB/T 15037—2006葡萄酒[S].
[12] 中华人民共和国国家质量监督检验疫总局.中国国家标准化管理委员会GB/T 15038—2006.葡萄酒、果酒通用分析方法[S].2006.
[13] 李宏,刘锐萍,张克义.葡萄酒感官品评技术要求及品评方法研究[J].酿酒科技,2013(5):122-124;127.
[14] 刘美玲,刘延琳.酿酒酵母单倍体的分离及其产硫化氢特性[J].食品科学,2013,34(21):136-139.
[15] BIZAGE, CORDENTE A G, BELLON J R, et al. A breeding strategy to harness flavor diversity of Saccharomyces interspecific hybrids and minimize hydrogen sulfide production[J]. Fems Yeast Research,2012,12(4):456-465.
[16] 黄筱鹂.中国葡萄酒感官评价体系[J].酿酒科技,2018(12):44.
[17] GUTACKER M, VALSANGIACOMO C, PIFFARETTI J C. Identification of two genetic groups in Bacteroides fragilis by multilocus enzyme electrophoresis: distribution of antibiotic resistance (cfiA, cepA) and enterotoxin (bft) encoding genes[J]. Microbiology,2000, 146: 1 241-1 254.
[18] 王荣荣,刘坤峰,朱静,等.野生猕猴桃酿酒酵母的筛选及其发酵特性[J].食品工业科技, 2018,39(16):115-119.
[19] 刘芳利,冯文倩,何沛莹,等.酵母可同化氮含量对低产硫化氢酿酒酵母发酵特性的影响[J].中国酿造, 2019,38(7):20-24.
[20] JUSTYNA P W,VASIL S, CALUM M, et al. Impact of selected parameters of the fermentation process of wine and wine itself on the biogenic amines content: Evaluation by application of chemometric tools[J].Microchemical Journal,2018,142(11):187-194.
[21] 许珊珊,谭兵,李屹,等.葡萄酒质量的评价[J].现代商贸工业,2018,39(9):54-56.
