美极梅奇酵母(Metschnikowia pulcherrima,Mp)具有多种酶活性,与酿酒酵母混菌发酵,具有降低葡萄酒酒精含量、增加甘油含量、改善葡萄酒的风味和品质等优良的酿造特性,在果酒酿造中具有广泛的应用前景。在前期研究中对美极梅奇酵母进行了筛选,筛选的Mp 01在降低酒精和提高甘油含量方面具有出色的特性。该研究通过生长曲线确定了其最佳收集时间,以冻干存活率为目标优化了Mp 01真空冷冻干燥的复合保护剂配方。结果表明,Mp 01的最佳离心条件为:2 852×g离心15 min,离心收集率达93.55%;真空冷冻干燥复合保护剂配方为麦芽糖130 g/L、蔗糖100 g/L、海藻糖140 g/L。在以上条件下对Mp 01进行冷冻干燥,菌体最高存活率为94.92%,比效果最优的单一保护剂及优化前的复合保护剂的存活率分别提高了16%和10%左右。该研究为Mp菌剂的制备提供了复合保护剂配方,同时为其他酵母冷冻干燥保护剂的开发提供了研究基础和参考。
Metschnikowia pulcherrima is a common non-Saccharomyces cerevisiae with a variety of enzyme activities. It has excellent brewing characteristics in reducing alcohol content, increasing glycerol content and improving wine flavor and quality. Therefore, M. pulcherrima has great potential in wine brewing. Strain Mp 01 is a M. pulcherrima with excellent properties in reducing alcohol and high glycerol content, which was screened in preliminary study. To prepare high active dried cell mass, the optimal harvest time and vacuum freeze-dried composite protective agent formula for strain Mp 01 were optimized. The results indicated that the optimal harvest time was 24 h, then the yeast was centrifuged at 2 852×g for 15 min, and 93.55% of the yeast was collected. Moreover, the optimized formula of the vacuum freeze-drying protective agent was 130 g/L of maltose, 100 g/L of sucrose and 140 g/L of trehalose. Under the optimal conditions, the maximum survival rate of strain Mp 01 was 94.92%, which was 16% and 10% higher than that of the best single protective agent and combined protective agent before optimization, respectively. This study provides a compound protective agent for the preparation of M. pulcherrima, and provides a research basis and reference for the development of other yeast freeze-dried protective agents.
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