为获得具有低产乙醇特性的优良本土有孢汉逊酵母菌株,利用模拟葡萄汁发酵评估了来自宁夏、甘肃、陕西和新疆葡萄酒产区的53株本土有孢汉逊酵母的产乙醇能力。筛选获得4株乙醇产率较低且发酵速率较快的有孢汉逊酵母,分别是仙人掌有孢汉逊酵母(Hanseniaspora opuntiae)HoA-1-3、HoC-4-2和葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)HuB-2-2、HuC-3-2,并进一步考察了其葡萄酒酿造特性。结果表明,与酿酒酵母(Saccharomyces cerevisiae)NX11424相比,HoA-1-3、HoC-4-2、HuB-2-2和HuC-3-2的乙醇产率分别降低23.87%、19.25%、10.74%和18.74%。4株有孢汉逊酵母均能耐受400 g/L糖、300 mg/L SO2、pH 2.8、10 ℃低温、40 ℃高温,均不具有针对酿酒酵母NX11424的嗜杀活性,此外,HoA-1-3和HoC-4-2可以耐受6%酒精度,HoC-4-2和HuC-3-2均不产H2S。最终,筛选得到能降低乙醇产率且酿造特性较好的本土仙人掌有孢汉逊酵母HoC-4-2和葡萄汁有孢汉逊酵母HuC-3-2,为低产乙醇非酿酒酵母的开发和应用奠定了基础。
In order to obtain excellent indigenous Hanseniaspora strains with low ethanol yield, fifty-three Hanseniaspora strains selected from the wine-producing region of Ningxia, Gansu, Shaanxi and Xinjiang were evaluated. Hanseniaspora opuntiae HoA-1-3, HoC-4-2 and Hanseniaspora uvarum HuB-2-2, HuC-3-2 were screened. The results showed that the ethanol yield of strains HoA-1-3, HoC-4-2, HuB-2-2 and HuC-3-2 were reduced by 23.87%, 19.25%, 10.74% and 18.74%, respectively, compared with Saccharomyces cerevisiae NX11424. The four strains displayed good tolerance to 400 g/L of sugar, 300 mg/L of SO2, pH 2.8, extreme temperatures 10℃ and 40℃, and no killing activity against S. cerevisiae NX11424. In addition, HoA-1-3 and HoC-4-2 could tolerate 6% vol of ethanol. HoC-4-2 and HuC-3-2 did not produce H2S. In conclusion, H. opuntiae HoC-4-2 and H. uvarum HuC-3-2 had good oenological properties, which laid a foundation for further development and application of non-Saccharomyces yeast with low ethanol yield.
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