食品与发酵工业 >

2022 , Vol. 48 >Issue 4: 102 - 108

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027640

研究报告

常压室温等离子体诱变选育生香型Kluyveromyces marxianus

  • 王伟雄 ,
  • 胡少坤 ,
  • 古丽米热·祖努纳 ,
  • 黎进雪 ,
  • 王妍凌 ,
  • 吕泽 ,
  • 杜展成 ,
  • 张海军 ,
  • 武运
展开
  • 1(新疆农业大学 食品科学与药学学院,新疆 乌鲁木齐,830052)
    2(新疆芳香庄园酒业股份有限公司,新疆 和硕,841200)
    3(吐鲁番楼兰酒庄股份有限公司,新疆 吐鲁番,838201)
硕士研究生(武运教授为通信作者,E-mail:wuyunster@sina.com)

收稿日期: 2021-04-07

  修回日期: 2021-06-10

  网络出版日期: 2022-03-16

基金资助

新疆维吾尔自治区重大科技专项(2017A01001-2);新疆维吾尔自治区重点研发专项(2020B01001-3);企业横向:蒸馏酒、配制酒等系列产品项目研究

收起

Breeding of aroma-producing Kluyveromyces marxianus by atmospheric and room-temperature plasma mutagenesis

  • WANG Weixiong ,
  • HU Shaokun ,
  • GULIMIRE Zununa ,
  • LI Jinxue ,
  • WANG Yanling ,
  • LYU Ze ,
  • DU Zhancheng ,
  • ZHANG Haijun ,
  • WU Yun
Expand
  • 1(College of Food Science and Pharmacy, Xinjiang Agriculturai University, Urmuqi 830052, China)
    2(Xinjiang Aroma Manor Wine Co.Ltd., Heshuo 841200, China)
    3(Turpan Loulan Chateua Co.Ltd., Turpan 838201, China)

Received date: 2021-04-07

  Revised date: 2021-06-10

  Online published: 2022-03-16

Fold

摘要

非酿酒酵母(non-Saccharomyces cerevisiae)生长代谢可以为葡萄酒贡献更多风味物质,但发酵能力弱,耐受性差这一特点使其不能过多参与酒精发酵。针对这一问题,该研究采用常压室温等离子体(atmospheric room temperature plasma,ARTP)诱变技术对从葡萄皮表面筛选的马克斯克鲁维酵母(Kluyveromyces marxianus)YK进行诱变,通过诱变菌株耐受性初筛试验和产香复筛试验获得2株耐受性高,产香能力强的诱变菌株,对诱变菌株传代5次测试其传代遗传稳定性。研究结果表明,2株诱变菌株YK-1,YK-29具有较强的遗传稳定性,将2株诱变菌株应用到葡萄酒发酵中产酒精能力较原始菌株YK分别提高了149％、169％。通过定量描述分析,诱变菌株发酵的葡萄酒较原始菌株具有明显的浆果香和水果香气。该研究结论可以为后期非酿酒酵母与酿酒酵母(Saccharomyces cerevisiae)混合发酵提供理论支撑,有望打破葡萄酒品质单一化局面,具有广泛地应用前景。

关键词： 非酿酒酵母; 常压室温等离子体(atmospheric room temperature plasma,ARTP); 选育; 耐受性; 生香

本文引用格式

王伟雄 , 胡少坤 , 古丽米热·祖努纳 , 黎进雪 , 王妍凌 , 吕泽 , 杜展成 , 张海军 , 武运 . 常压室温等离子体诱变选育生香型Kluyveromyces marxianus[J]. 食品与发酵工业, 2022 , 48(4) : 102 -108 . DOI: 10.13995/j.cnki.11-1802/ts.027640

Abstract

The growth and metabolism of non-Saccharomyces cerevisiae can contribute to the flavor of wine by producing flavor substances, but the weak fermentation ability and low tolerance limit its application in alcohol fermentation. Atmospheric and room-temperature plasma (ARTP) mutagenesis was used to mutagenize Kluyveromyces marxianus YK selected from the surface of grape skins. Two mutagenic strains with high tolerance and strong aroma-producing ability were obtained through the preliminary screening for the tolerance of mutagenic strains and the secondary screening for aroma production. The genetic stability of the mutagenized strains was tested for five generations, which showed that the two mutant strains YK-1 and YK-29 had strong genetic stability. Two mutant strains increased the alcohol production capacity by 149% and 169%, respectively, compared with that of the original strain YK. Through quantitative descriptive analysis, the wine fermented by the mutagenized strain had more obvious berry and fruit aromas than the original strain. The conclusions provide theoretical support for the later mixed fermentation of non-Saccharomyces cerevisiae and Saccharomyces cerevisiae, which is expected to break the monotonic situation of wine quality and have a broad application prospect.

Key words： non-Saccharomyces cerevisiae; atmospheric and room-temperature plasma (ARTP); breeding; tolerance; aroma-producing

参考文献

[1] 王伟雄, 古丽米热·祖努纳, 杜展成, 等.新视角探析微生物对葡萄酒品质的影响[J].中外葡萄与葡萄酒, 2020, 6(14):78-83.
WANG W X, GULIMIRE Z, DU Z C, et al.A new perspective on the influence of microorganisms on wine quality[J].Sino-Overseas Grapevine & Wine, 2020, 6(14):78-83.
[2] LEMA C, GARCIA-JARES C, ORRIOLS I, et al.Contribution of Saccharomyces cerevisiae and non-Saccharomyces cerevisiae populations to the production of some components of albarino wine aroma[J].American Journal of Enology & Viticulture, 1996, 47(2):206-216.
[3] SU Y, SEGUINOT P, BLOEM A, et al.Isotopic tracers unveil distinct fates for nitrogen sources during wine fermentation with two non-Saccharomyces cerevisiae strains[J].Microorganisms, 2020, 8(6):904.
[4] SWANGKEAW J, VICHITPHAN S, BUTZKE C E, et al.Characterization of β-glucosidases from Hanseniaspora sp.and Pichia anomala with potentially aroma-enhancing capabilities in juice and wine[J].World Journal of Microbiology & Biotechnology, 2011, 27(2):423-430.
[5] HEARD G M.Novel yeasts in winemaking-looking to the future[J].Food Australia, 1999, 51(8):347-352.
[6] JOLLY N P, AUGUSTYN O P H, PRETORIUS I S.The use of Candida pulcherrima in combination with Saccharomyces cerevisiae for the production of Chenin Blanc wine[J].South African Journal of Enology & Viticulture, 2003, 24(2):63-69.
[7] CIANI M, COMITINI F, MANNAZZU I, et al.Controlled mixed culture fermentation:A new perspective on the use of non-Saccharomyces cerevisiae yeasts in winemaking[J].FEMS Yeast Research, 2010, 10(2):123-133.
[8] 谭凤玲, 王宝石, 胡培霞, 等.非酿酒酵母在葡萄酒混菌发酵中的应用及其挑战[J].食品与发酵工业, 2020, 46(22):282-286.
TAN F L, WANG B S, HU P X, et al.Application and challenge of non-Saccharomyces cerevisiae yeast in the mixed fermentation of fruit wine[J].Food and Fermentation Industries, 2020, 46(22):282-286.
[9] MINNAAR P P, DU PLESSIS H W, JOLLY N P, et al.Non-Saccharomyces cerevisiae and lactic acid bacteria in co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains:A strategy to improve the phenolic content of syrah wine[J].Food Chemistry, 2019, 10(4): 1-29.
[10] 于洋, 粟春燕, 陈晶瑜.3株葡萄酒非酿酒酵母的生长与发酵特性[J].食品科学, 2015, 36(19):106-111.
YU Y, SU C Y, CHEN J Y.Growth and fermentation characteristics of three non-Saccharomyces cerevisiae wine yeasts [J].Food Science, 2015, 36(19):106-111.
[11] 徐欢欢, 张红兵, 李会宣, 等.常压室温等离子体技术在微生物诱变中的应用进展[J].生物技术进展, 2020, 10(4):358-362.
XU H H, ZHANG H B, LI H X, et al.Application progress of atmospheric and room temperature plasma technology in microbial mutagenesis[J].Current Biotechnology, 2020, 10(4):358-362.
[12] 李小坤. 基于常压室温等离子体诱变技术选育的高核酸酿酒酵母及其特性分析[D].广州:华南理工大学, 2018.
LI X K.Breeding high-yield nucleic acid Saccharomyces cerevisiae with atmospheric and room temperature plasma mutation technology and its characteristic analysis[D].Guangzhou:South China University of Technology, 2018.
[13] 李慧芝, 康振, 李江华, 等.常压室温等离子体诱变扭脱甲基杆菌AM1高产吡咯喹啉醌[J].生物工程学报, 2016, 32(8):1 145-1 149.
LI H Z, KANG Z, LI J H, et al.Mutagenesis of Methylobacterium extorquens AM1 for increasing pyrroloquinoline quinone production by atmospheric and room temperature plasma[J].Chinese Journal of Biotechnology, 2016, 32(8):1 145- 1 149.
[14] 张雪, 张晓菲, 王立言, 等.常压室温等离子体生物诱变育种及其应用研究进展[J].化工学报, 2014, 65(7):2 676- 2 684.
ZHANG X, ZHANG X F, WANG L Y, et al.Recent progress on atmospheric and room temperature plasma mutation breeding technology and its applications [J].CIESC Journal, 2014, 65(7):2 676-2 684.
[15] 杨小冲. 酿酒酵母酒精耐受机理的研究及其在果酒生产中的应用[D].呼和浩特:内蒙古农业大学, 2018.
YANG X C.Alcohol tolerance mechanism of Saccharomyces cerevisiae and its application in wine production[D].Hohhot:Inner MongoliaAgricultural University, 2018.
[16] 王犁烨, 王浩臣, 马珊, 等.常压室温等离子体选育高产酒精及酸的酿酒酵母[J].食品与机械, 2019, 35(5):26-31.
WANG L Y, WANG H C, MA S, et al.Breeding of Saccharomyces cerevisiae high-yield of alcohol and acid by atmospheric room temperature plasma[J].Food & Machinery, 2019, 35(5):26-31.
[17] 廖永红, 沈晗, 石文娟, 等.产香酵母碳源利用及发酵产香特性初步研究[J].食品与发酵工业, 2010, 36(2):1-7.
LIAO Y H, SHEN H, SHI W J, et al.Study on carbon sources utilization and fermentation features of ester-producing yeasts[J].Food and Fermentation Industries, 2010, 36(2):1-7.
[18] 赵鹏涛. 西拉葡萄酒的香气活性物质以及影响瓶装葡萄酒香气因素的研究[D].杨凌:西北农林科技大学, 2017.
ZHAO P T.Characterization of syrah wine aroma and study of the influence factors of the bottle wine flavor[D].Yangling:Northwest A&F University, 2017.
[19] PÉREZ-SANTAESCOLÁSTICA C, CARBALLO J, FULLADOSA E, et al.Effect of proteolysis index level on instrumental adhesiveness,free amino acids content and volatile compounds profile of dry-cured ham[J].Food Research International, 2018, 3(18):559-566.
[20] 李旋, 亓桂梅, 王超萍.非酿酒酵母在葡萄酒生产中的作用及研究进展[J].中外葡萄与葡萄酒, 2019, 223(1):57-61.
LI X, QI G M, WANG C P.Research progresses and function of non-Saccharomyces cerevisiae in wine production[J].Sino-Overseas Grapevine & Wine, 2019, 223(1):57-61.
[21] 刘静芳, 张博钦, 朱本忠, 等.二氧化硫保鲜剂预处理对葡萄酒香气和生物胺含量的影响[J].中国酿造, 2020, 39(4):32-39.
LIU J F, ZHANG B Q, ZHU B Z, et al.Effect of pretreatment of sulfur dioxide preservative on aroma and biogenic amines contents in wines[J].China Brewing, 2020, 39(4):32-39.
[22] 邢晓莹, 刘毅, 霍乃蕊, 等.山西老陈醋中优良酵母菌株筛选及其在木枣果酒发酵中的应用[J].中国酿造, 2021, 40(3):64-72.
XING X Y, LIU Y, HUO N R, et al.Screening of excellent yeast strains in Shanxi-aged vinegar and their application in jujube wine fermentation[J].China Brewing, 2021, 40(3):64-72.
[23] UGLIANO M, HENSCHKE P A.Yeasts and Wine Flavour[M].New York:Springer,2009.
[24] 邹宗胜, 王婧雅, 赵运英, 等.高产纤维素酶突变株的筛选及其产酶条件优化[J].食品科学, 2019, 40(6):48-54.
ZOU Z S, WANG J Y, ZHAO Y Y, et al.Screening of Trichoderma reesei mutants and optimization of fermentation conditions for higher cellulase production[J].Food Science, 2019, 40(6):48-54.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司