食品与发酵工业 >

2025 , Vol. 51 >Issue 1: 90 - 98

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037762

研究报告

一株梅奇酵母与商业酿酒酵母发酵对枸杞酒品质的影响

  • 刘思媛 ,
  • 孟芳 ,
  • 李强 ,
  • 王紫昕 ,
  • 喜琴琴 ,
  • 张惠玲 ,
  • 陈盼盼 ,
  • 田晓菊
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  • 1(宁夏大学 食品科学与工程学院,宁夏食品微生物应用技术与安全控制重点实验室,宁夏 银川,750021)
    2(宁夏食品检测研究院,国家市场监管重点实验室(枸杞及葡萄酒质量安全),宁夏 银川,750001)
第一作者:硕士研究生(田晓菊副教授为通信作者,E-mail:tianxj@nxu.edu.cn)

收稿日期: 2023-10-24

  修回日期: 2024-01-10

  网络出版日期: 2025-01-23

基金资助

宁夏回族自治区重点研发计划项目(2020BFH02006);宁夏市场监督管理厅科技计划项目(2023SJKY0006);2023年宁夏大学枸杞现代产业学院大学生创新创业训练计划项目

收起

Effect of fermentation with Metschnikowia pulcherrima and commercial Saccharomyces cerevisiae on quality of Lycium barbarum wine

  • LIU Siyuan ,
  • MENG Fang ,
  • LI Qiang ,
  • WANG Zixin ,
  • XI Qinqin ,
  • ZHANG Huiling ,
  • CHEN Panpan ,
  • TIAN Xiaoju
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  • 1(Ningxia Key Laboratory of Food Microorganism Application Technology and Safety Control, College of Food Science and Engineering, Ningxia University, Yinchuan 750021, China)
    2(Key Laboratory of National Market Supervision, Ningxia Institute of Food Inspection (Quality and Safety of Goji and Wine), Yinchuan 750001, China)

Received date: 2023-10-24

  Revised date: 2024-01-10

  Online published: 2025-01-23

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摘要

枸杞酒作为枸杞深加工的主要产品之一,具有抗疲劳、抗氧化、提高免疫力等多种生理功能。目前枸杞酒基本都是采用单纯的酿酒酵母发酵,而非酿酒酵母对于枸杞酒酿造的影响研究很少。为选育适用于枸杞酒发酵的非酿酒酵母菌,提升枸杞酒的香气,该文从枸杞鲜果、枸杞叶和枸杞园的土壤中分别采样并进行筛选,获得6株非酿酒酵母,通过耐受性实验,发现其中1株菌(编号JMJ)发酵性能较好,经26S rDNA序列分析,确定该菌为美极梅奇酵母。以商业酿酒酵母STR单独发酵的枸杞酒作为对照,用非酿酒酵母JMJ与商业酿酒酵母STR进行混合发酵,结果发现,JMJ与STR接种比例为10∶1的顺序发酵有利于枸杞酒中香气物质的积累。

关键词： 梅奇酵母; 枸杞酒; 商业酵母菌; 混合发酵; 接种方式

本文引用格式

刘思媛 , 孟芳 , 李强 , 王紫昕 , 喜琴琴 , 张惠玲 , 陈盼盼 , 田晓菊 . 一株梅奇酵母与商业酿酒酵母发酵对枸杞酒品质的影响[J]. 食品与发酵工业, 2025 , 51(1) : 90 -98 . DOI: 10.13995/j.cnki.11-1802/ts.037762

Abstract

Goji wine is a main product of deep processing of Lycium barbarum and has various physiological functions such as anti-fatigue, antioxidant, and immunity improvement.At present, goji wine is fermented with Saccharomyces cerevisiae solely, and there is little research on the effect of non-Saccharomyces cerevisiae on the brewing of the wine.To screen non-S. cerevisiae yeast suitable for goji wine fermenting and improving the aroma of the wine, six non-S. cerevisiae strains were obtained from fresh fruit of L.barbarum, leaves, and goji orchard soil.Through the tolerance test, one of these strains had the best fermentation performance named JMJ.Detected by the 26S rDNA sequence, this non-S cerevisiae strain was Metschnikowia pulcherrima.Compared to the goji wine fermented by the commercial S. cerevisiae STR alone, sequential fermentation of the wine with the mixture of JMJ and STR (10∶1) generated more types of volatile substances.

Key words： Metschnikowia pulcherrima; Lycium barbarum wine; commercial yeast; mixed fermentation; inoculation regimes

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