食品与发酵工业 >

2023 , Vol. 49 >Issue 12: 166 - 173

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033233

研究报告

耐受高浓度乙醇酿酒酵母的定向驯化及其在桑葚果酒中的应用初探

  • 黄庆 ,
  • 苏圆媛 ,
  • 左勇 ,
  • 李琦
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  • 1(四川师范大学 生命科学学院,四川 成都,610101)
    2(固态发酵资源利用四川省重点实验室,四川 宜宾,644000)
硕士研究生(左勇教授和李琦讲师为共同通信作者,E-mail:sgzuoyong@tom.com;liqi@sicnu.edu.cn)

收稿日期: 2022-08-07

  修回日期: 2022-09-01

  网络出版日期: 2023-07-13

基金资助

四川省科技厅应用基础研究项目(2021YJ0273);四川省科技计划重点研发项目(2022YFN0056;2020YFN0149;2019YFN0016);四川省重点实验室开放基金基础研究项目(2021GTJC07)

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Directional domestication of Saccharomyces cerevisiae tolerant to high concentration ethanol and its application in mulberry wine brewing

  • HUANG Qing ,
  • SU Yuanyuan ,
  • ZUO Yong ,
  • LI Qi
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  • 1(College of Life Sciences, Sichuan Normal University, Chengdu 610101, China)
    2(Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin 644000, China)

Received date: 2022-08-07

  Revised date: 2022-09-01

  Online published: 2023-07-13

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摘要

发酵过程中酿酒酵母的耐受性能会影响乙醇的产量和酒的品质。为提高酿酒酵母(Saccharomyces cerevisiae)对乙醇的耐受性、增加乙醇的产量,该研究采用定向驯化的方法,从酿酒酵母出发,逐步提升生长环境中的乙醇浓度驯化获得一系列耐受不同乙醇浓度的菌株;再通过2,3,5-氯化三苯基四氮唑(2,3,5-triphenyl tetrazolium chloride,TTC)法初筛、杜氏小管法复筛分别筛选出耐受10％、15％、20％、22％(体积分数)乙醇的菌株104、151、202、221;进一步在发酵培养基中对上述菌株进行产酒精能力测试,发现菌株221发酵液酒精度为7.93%vol,菌株202发酵液酒精度为8.03%vol,相比出发菌株分别提高了10.4%和11.8%;最后将上述菌株应用于发酵桑葚果酒,菌株221酒精度达到了15.07%vol,相比出发菌株增加了49.8%。该研究得到的耐受高浓度乙醇的酿酒酵母有助于提升乙醇产量,丰富菌种资源,同时为酿酒酵母乙醇耐受性的深入研究奠定基础。

关键词： 酿酒酵母; 果酒; 乙醇耐受; 定向驯化

本文引用格式

黄庆 , 苏圆媛 , 左勇 , 李琦 . 耐受高浓度乙醇酿酒酵母的定向驯化及其在桑葚果酒中的应用初探[J]. 食品与发酵工业, 2023 , 49(12) : 166 -173 . DOI: 10.13995/j.cnki.11-1802/ts.033233

Abstract

The tolerance of brewer′s yeast during fermentation affects the yield of ethanol and the quality of wine.To improve the tolerance of Saccharomyces cerevisiae to ethanol and increase the ethanol yield, a directional domestication method was used to obtain a series of ethanol tolerant yeasts from S.cerevisiae.The method of targeted domestication was used to obtain a series of strains tolerant to different ethanol concentrations by gradually increasing the ethanol concentration in the growth environment from S.cerevisiae.The alcohol production capacity of the strains was tested in the fermentation medium, and it was found that the alcoholic content of the fermentation broth of strain 221 was 7.93%vol and that of strain 202 was 8.03%vol, which were 10.4% and 11.8% higher than the starting strain, respectively.Finally, the above strains were applied to ferment mulberry fruit wine, and the alcoholic content of strain 221 reached 15.07%vol, which was 49.8% higher than that of the starting strain.The brewer′s yeast tolerant to high ethanol concentration obtained in this study can help to enhance ethanol production and enrich the strain resources, and at the same time lay the foundation for further research on ethanol tolerance of brewer′s yeast.

Key words： Saccharomyces cerevisiae; fruit wine; ethanol tolerance; directional domestication

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