食品与发酵工业 >

2025 , Vol. 51 >Issue 13: 117 - 125

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040508

研究报告

青脆李野生酵母菌的筛选鉴定与耐受性研究

  • 唐雨杰 ,
  • 王祖文 ,
  • 赵品瑶 ,
  • 赵位 ,
  • 柳佳芸 ,
  • 袁华伟
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  • 1(宜宾学院,质量管理与检验检测学部,四川 宜宾,644000)
    2(固态发酵资源利用四川省重点实验室,四川 宜宾,644000)
    3(宜宾学院,农食产品标准化与检验检测四川省高等学校工程研究中心,四川 宜宾,644000)
第一作者: 本科生(王祖文助教为通信作者,E-mail:wang_zuwen@163.com)

收稿日期: 2024-07-18

  修回日期: 2024-09-27

  网络出版日期: 2025-08-04

基金资助

固态发酵资源利用四川省重点实验室开放基金资助项目(2022GTYY12)

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Screening, identification, and tolerance of wild yeast strains isolated from green crisp plum

  • TANG Yujie ,
  • WANG Zuwen ,
  • ZHAO Pinyao ,
  • ZHAO Wei ,
  • LIU Jiayun ,
  • YUAN Huawei
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  • 1(Faculty of Quality Management and Inspection Quarantine, Yibin University, Yibin 644000, China)
    2(Soild-State Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin 644000, China)
    3(Engineering Research Center of Standardization and Inspection of Agricultural and Food Products, Yibin University, Yibin 644000, China)

Received date: 2024-07-18

  Revised date: 2024-09-27

  Online published: 2025-08-04

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摘要

青脆李种植面积广、产量高,且营养物质丰富,开发果酒是解决水果滞销的有效途径,筛选优良李子果酒酿造专用酵母是提高果酒品质的关键。该文从达州青脆李的糖渍液中分离纯化出40株具有典型酵母菌特征的菌株,并进行产气、产酒精、产酯、发酵力四级筛选得到7株发酵性能优良的酵母,其编号分别为J2、J5、J6、J15、J31、J35、J39。经26S rDNA序列扩增测序结果显示,J5、J6、J15、J35、J39为库兹曼酵母,J2、J31为梅奇酵母。耐受性试验结果表明,J35能耐受4%(体积分数)乙醇,300 g/L葡萄糖和pH 2.9的环境条件。在7株酵母菌中J2发酵液的酒精度最高为11.85%vol;J35的产香能力最强,总酯含量为2.82 g/L。综合考虑,J15、J35、J39更适宜用作后续的发酵。该研究筛选获得的3株酵母菌具备优良的发酵性能与耐受能力,经过驯化后有望成为优质李子果酒酿造菌种。

关键词： 青脆李; 酵母菌; 筛选; 鉴定; 耐受性

本文引用格式

唐雨杰 , 王祖文 , 赵品瑶 , 赵位 , 柳佳芸 , 袁华伟 . 青脆李野生酵母菌的筛选鉴定与耐受性研究[J]. 食品与发酵工业, 2025 , 51(13) : 117 -125 . DOI: 10.13995/j.cnki.11-1802/ts.040508

Abstract

The cultivation area of green crisp plums is extensive, with high yields and rich nutrient contents.Developing fruit wine serves as an effective solution to declining fruit sales and identifying specialized yeast strains for brewing plum fruit wine is crucial for enhancing product quality.Forty strains with typical yeast characteristics were isolated and purified from the sugar solution of Dazhou green crisp plum.These strains were screened for gas, alcohol, ester, and fermentation levels to produce seven yeast strains with excellent fermentation performance, including J2, J5, J6, J15, J31, J35, and J39.The 26S rDNA sequencing showed that strains J5, J6, J15, J35, and J39 were Kurtzmaniella, while J2 and J31 were classified as Metschnikowia.Tolerance tests indicated that strain J35 can withstand 4% ethanol, 300 g/L glucose and a pH of 2.9.Among seven yeast strains, J2 produced the highest alcohol content at 11.85%vol, while J35 demonstrated the most potent aroma production, resulting in a total ester concentration of 2.82 g/L.Overall, strains J15, J35, and J39 emerged as the most suitable candidates for subsequent fermentation processes.The three selected yeast strains exhibit exceptional fermentation performance and tolerance, indicating their potential as high-quality brewing strains for plum fruit wine following domestication.

Key words： green crisp plum; yeast; screening; identification; tolerance

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