从桑葚果园中分离得到74株酵母,通过产气实验、TTC显色反应初筛,产酒精能力复筛得到最优菌株Y2。通过WL培养及26S rDNA序列分析,鉴定其为酿酒酵母Saccharomyces cerevisiae。菌株Y2在28 ℃、pH 3.5时生长最佳,能耐受体积分数为12%乙醇,800 mg/L SO2。菌株Y2产酯能力较优,相比于商业酿酒酵母BV818,SLB,发酵桑葚酒风味物质酯类物质相对含量分别比BV818、SLB高2.63%、5.13%,所产桑葚酒风味优良,香气浓郁,对桑葚果酒的生产及桑葚产品开发具有潜在的应用价值。
Seventy-four yeast strains were isolated from the mulberry orchard, through gas production experiment, TTC color reaction preliminary selecting and alcohol production capacity filtering, the optimal strain Y2 was obtained. It was identified as Saccharomyces cerevisiae by wallerstein laboratory nutrient agar(WL) selective cultural medium and 26S rDNA sequence analysis. Strain Y2 grew best at 28 ℃ and pH 3.5, and could tolerate 12% ethanol (volume fraction), 800 mg/L SO2. Compared with commercial Saccharomyces cerevisiae BV818, SLB, the flavor substance of the relative ester content in the fermented mulberry wine was 2.63% and 5.13% higher than that of BV818 and SLB, respectively. The produced mulberry wine had excellent flavor and rich in aroma. It is of potential application value in the production of mulberry fruit wine and mulberry product development.
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