食品与发酵工业 >

2023 , Vol. 49 >Issue 15: 47 - 53

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033460

研究报告

一株耐单宁酵母菌的筛选、鉴定及发酵特性

  • 谭川川 ,
  • 何劲 ,
  • 魏雨萌 ,
  • 辛文燕 ,
  • 姚蜜 ,
  • 岑顺友
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  • 1(贵阳学院 食品与制药工程学院,贵州 贵阳,550005)
    2(贵州省果品加工工程技术研究中心,贵州 贵阳,550005)
    3(贵州宏财聚农投资有限责任公司,贵州 六盘水,553537)
第一作者:硕士研究生(何劲教授为通信作者,E-mail:jhe633@163.com)

收稿日期: 2022-08-30

  修回日期: 2022-10-14

  网络出版日期: 2023-08-31

基金资助

贵州省大学生创新创业训练计划项目(202110976034);贵州省研究生科研基金项目(黔教合YJSKYJJ[2021]195);贵州省刺梨产业工程技术研究中心(黔科中引地[2021]4009);刺梨收获期贮藏和运输综合技术项目(52020-2019-N-02)

收起

Screening and identification of a tannin-tolerant yeast strain and its fermentation characteristics

  • TAN Chuanchuan ,
  • HE Jin ,
  • WEI Yumeng ,
  • XIN Wenyan ,
  • YAO Mi ,
  • CEN Shunyou
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  • 1(Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang 550005, China)
    2(Guizhou Engineering Research Centre for Fruit Processing, Guiyang 550005, China)
    3(Guizhou Hongcai Junong lnvestment Co.Ltd., Liupanshui 553537, China)

Received date: 2022-08-30

  Revised date: 2022-10-14

  Online published: 2023-08-31

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摘要

为解决传统酿造酵母在高单宁水果发酵中存在品质不佳的问题,筛选适合发酵的优良酵母。该研究在单宁胁迫条件下,从刺梨等水果中筛选鉴定出1株具有高单宁耐受性的贝氏酵母菌株N1(Saccharomyces bayanus),分析其发酵能力与风味组成。结果表明,菌株N1最适生长温度28 ℃,最适pH 6,能够耐受32 g/L单宁、400 g/L糖度、16%乙醇、250 mg/L SO2,单宁降解率为40.01%;将菌株N1用于刺梨果渣发酵,获得的刺梨酒酒精度9.23%vol,总酯1.36 g/L,残糖4.31 g/L;电子鼻主成分分析(principal component analysis, PCA)模型中N1与酿酒酵母SY在第二主成分呈负相关;W1S、W1C、W3C传感器敏感度最高,表明烷烃类、芳香苯类、芳香胺类在风味中贡献较大,是刺梨酒的主要风味成分。该研究为高单宁水果发酵提供了一定参考价值。

关键词： 单宁耐受性; 筛选; 贝氏酵母; 发酵特性; 电子鼻

本文引用格式

谭川川 , 何劲 , 魏雨萌 , 辛文燕 , 姚蜜 , 岑顺友 . 一株耐单宁酵母菌的筛选、鉴定及发酵特性[J]. 食品与发酵工业, 2023 , 49(15) : 47 -53 . DOI: 10.13995/j.cnki.11-1802/ts.033460

Abstract

To solve the industrial problems of poor taste and low quality of traditional brewing yeast used in the fermentation of high tannin fruits, a high tannin-tolerant yeast suitable for fermentation was isolated and screened from the Rosa roxburghii, pomegranate and green crisp plums, and it was identified as Saccharomyces bayanus(N1). The fermentation ability and flavor compositions of strain N1 were explored. The optimal growth temperature of strain N1 was 28 ℃, the optimum pH was 6, and it could tolerate 32 g/L of tannin, 400 g/L of sugar, 16% of ethanol and 250 mg/L of SO2. Strain N1 was used to ferment pomace of R. roxburghii with a finishing fermented fluid of 9.23%vol ethanol, 4.31 g/L residual sugar, and 1.36 g/L ester. The tannin degradation rate was 40.01%. Based on the result of electronic nose, strain N1 was negatively correlated with the Saccharomyces cerevisiae SY according to the principal component analysis model. W1S, W1C, andW3C sensors had the highest sensitivity in the R. roxburghii fermented fluid. Alkanes, benzenes, and amines was the main flavor components and contribution rate. This study provided a certain reference for the fermentation of high tannin fruit.

Key words： tannin-tolerant; screening; Saccharomyces bayanus; fermentation characteristics; electronic nose

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