研究报告

北冰红冰酒天然酵母菌株筛选鉴定及其低温耐受性研究

  • 刘欢 ,
  • 王莹 ,
  • 刘晓秋
展开
  • (吉林工程技术师范学院 生物与食品工程学院,吉林 长春,130052)
第一作者:博士,副教授(通信作者,E-mail:liuhuan800331@163.com)

收稿日期: 2025-03-10

  修回日期: 2025-04-22

  网络出版日期: 2025-10-16

基金资助

吉林省科技发展计划项目(YDZJ202101ZYTS115)

Screening, identification and cold tolerance of native yeast strains isolated from ‘Beibinghong’ ice wine

  • LIU Huan ,
  • WANG Ying ,
  • LIU Xiaoqiu
Expand
  • (School of Biological and Food Engineering, Jilin Engineering Normal University, Changchun, 130052)

Received date: 2025-03-10

  Revised date: 2025-04-22

  Online published: 2025-10-16

摘要

北冰红冰酒是一种具有独特口感和风味的甜葡萄酒,筛选优良的本土酵母菌种有助于更好地维护和突显北冰红冰酒所特有的感官特征和地域个性。该文从北冰红冰酒发酵液中筛选出冰酒酿造专用优良酵母菌,该研究采用传统培养分离方法结合沃氏营养琼脂培养基形态学观察法分离和初步鉴定天然酵母菌株,通过对筛选天然酵母菌株产气、产酯、产乙醇、产β-葡萄糖苷酶等性能研究,结合分子生物学技术筛选出优良酵母菌株,并对其耐受性进行分析。结果表明,分离纯化天然菌株19株,其中筛选和鉴定出综合性能优良的菌株BBH 12、BBH 25和BBH 37分别为酿酒酵母(Saccharomyces cerevisiae)、核果梅奇酵母(Metschnikowia aff.fructicola)、葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)。3株酵母菌对温度、酒精、糖、pH的耐受性均较好;在温度12~28 ℃、糖质量浓度50~150 g/L、酒精体积分数4%~12%和pH 4.0~6.0的冰酒酿造条件下,酵母菌株可保持稳定的生长状况和较高的细胞浓度。研究结果可为北冰红冰酒生产提供具有鲜明本土特色的高品质酵母菌种资源。

本文引用格式

刘欢 , 王莹 , 刘晓秋 . 北冰红冰酒天然酵母菌株筛选鉴定及其低温耐受性研究[J]. 食品与发酵工业, 2025 , 51(18) : 201 -210 . DOI: 10.13995/j.cnki.11-1802/ts.042628

Abstract

‘Beibinghong’ ice wine is a sweet wine with unique flavor profiles and sensory characteristics.Screening superior native yeast strains plays a crucial role in maintaining and highlighting its sensory characteristics and regional identity of ice wine.This study aimed to isolate and identify superior yeast strains specifically for ice wine production from ‘Beibinghong’ grape fermentation.The research employed traditional cultivation and isolation methods combined with morphological observation using WLN medium to separate and preliminarily identify natural yeast strains.These strains were initially screened based on their ability to gas production, ester production, ethanol production, β-glucosidase activity, followed by identification using molecular biology techniques.Furthermore, their tolerance profiles were analyzed.The results showed that 19 native yeast strains were isolated and purified, among which BBH 12, BBH 25, and BBH 37 exhibited superior overall performance and were identified as Saccharomyces cerevisiae, Metschnikowia aff.fructicola, and Hanseniaspora uvarum.Three yeast strains demonstrated good tolerance to temperature, alcohol, sugar, and pH.They maintained stable growth and high cell concentrations under the ice wine fermentation conditions of temperatures ranging from 12 to 28 ℃, sugar concentrations of 50 to 150 g/L, alcohol concentrations of 4%-12% (volume fraction), and pH values of 4.0 to 6.0.This study provide high-quality yeast strains with distinct local characteristics for the production of ‘Beibinghong’ ice wine.

参考文献

[1] CHEN Y, ZHANG W, YI H, et al.Microbial community composition and its role in volatile compound formation during the spontaneous fermentation of ice wine made from Vidal grapes[J].Process Biochemistry, 2020, 92:365-377.
[2] MA Y, GUILBERT A, BÉNO N, et al.Exploring the effects of mixture composition factors and perceptual interactions on the perception of icewine odor:An olfactometer-based study[J].Food Chemistry, 2023, 429:136881.
[3] MA Y, XU Y, TANG K.Aroma of icewine:A review on how environmental, viticultural, and oenological factors affect the aroma of icewine[J].Journal of Agricultural and Food Chemistry, 2021, 69(25):6943-6957.
[4] LI M Y, PEI X X, SHI N, et al.Volatomic differences among Vitis amurensis cultivars and its hybrids with V.vinifera revealed the effects of genotype, region, and vintage on grape aroma[J].Food Research International, 2024, 191:114726.
[5] 潘雪婷. 北冰红酵母菌的优选及其酿造冰葡萄酒的品质研究[D].石家庄:河北科技大学, 2023.
PAN X T.Optimization of Beibinghong yeast and its impact on the quality of ice wine production [D].Shijiazhuang:Hebei University of Science and Technology Dissertation, 2023.
[6] BELESSI C E, CHALVANTZI I, MARMARAS I, et al.The effect of vine variety and vintage on wine yeast community structure of grapes and ferments[J].Journal of Applied Microbiology, 2022, 132(5):3672-3684.
[7] MAS A, PORTILLO M C.Strategies for microbiological control of the alcoholic fermentation in wines by exploiting the microbial terroir complexity:A mini-review[J].International Journal of Food Microbiology, 2022, 367:109592.
[8] ENGLEZOS V, JOLLY N P, DI GIANVITO P, et al.Microbial interactions in winemaking:Ecological aspects and effect on wine quality[J].Trends in Food Science & Technology, 2022, 127:99-113.
[9] YU X C, XU J, LI Y P, et al.Isolation and screening of wine yeasts from grapes in Yalu River valley China for fermentation performance[J].American Journal of Biochemistry and Biotechnology, 2021, 17(3):338-345.
[10] CIOCH-SKONECZNY M, SATORA P, SKONECZNY S, et al.Biodiversity of yeasts isolated during spontaneous fermentation of cool climate grape musts[J].Archives of Microbiology, 2021, 203(1):153-162.
[11] CARRAU F, BOIDO E, RAMEY D.Yeasts for low input winemaking:Microbial terroir and flavor differentiation [J].Advances in Applied Microbiology, 2020, 111:89-121.
[12] MONNIN L, NIDELET T, NOBLE J, et al.Insights into intraspecific diversity of central carbon metabolites in Saccharomyces cerevisiae during wine fermentation[J].Food Microbiology, 2024, 121:104513.
[13] ROCA-MESA H, DELGADO-YUSTE E, MAS A, et al.Importance of micronutrients and organic nitrogen in fermentations with Torulaspora delbrueckii and Saccharomyces cerevisiae[J].International Journal of Food Microbiology, 2022, 381:109915.
[14] BORDET F, ROMANET R, BAHUT F, et al.Impact of Saccharomyces cerevisiae yeast inoculation mode on wine composition[J].Food Chemistry, 2024, 441:138391.
[15] FENG L, WANG J M, YE D Q, et al.Yeast population dynamics during spontaneous fermentation of icewine and selection of indigenous Saccharomyces cerevisiae strains for the winemaking in Qilian, China[J].Journal of the Science of Food and Agriculture, 2020, 100(15):5385-5394.
[16] HONG M N, LI J, CHEN Y W, et al.Impact of mixed non-Saccharomyces yeast during fermentation on volatile aroma compounds of Vidal blanc icewine[J].LWT, 2021, 145:111342.
[17] BUČKOVÁ M, PUŠKÁROVÁ A, ŽENIŠOVÁ K, et al.Novel insights into microbial community dynamics during the fermentation of Central European ice wine[J].International Journal of Food Microbiology, 2018, 266:42-51.
[18] LIU S X, LOU Y, LI Y X, et al.Aroma characteristics of volatile compounds brought by variations in microbes in winemaking[J].Food Chemistry, 2023, 420:136075.
[19] GE Q, GUO C F, YAN Y, et al.Contribution of non-Saccharomyces yeasts to aroma-active compound production, phenolic composition and sensory profile in Chinese Vidal icewine[J].Food Bioscience, 2022, 46:101152.
[20] 李凯, 王金晶, 李永仙, 等.红芯火龙果酒酿酒酵母的筛选及鉴定[J].食品与发酵工业, 2019, 45(5):115-120.
LI K, WANG J J, LI Y X, et al.Screening and identification of yeast strain for red pitaya wine fermentation[J].Food and Fermentation Industries, 2019, 45(5):115-120.
[21] 胡江南, 高熳熳, 马立娟, 等.葡萄酒发酵优良酵母的筛选、鉴定及应用[J].中国酿造, 2023, 42(7):43-50.
HU J N, GAO M M, MA L J, et al.Screening, identification and application of superior yeast strains for wine fermentation[J].China Brewing, 2023, 42(7):43-50.
[22] 王佳, 胡兰兰, 张军翔, 等.高产β-葡萄糖苷酶野生酵母的筛选及产酶能力差异性分析[J].中国酿造, 2018, 37(2):50-53.
WANG J, HU L L, ZHANG J X, et al.Screening of wild yeast with high yield β-glycosidase and difference analysis of the enzyme production ability[J].China Brewing, 2018, 37(2):50-53.
[23] 李亚辉, 梁颖, 王英, 等.枸杞内生酵母菌的筛选及其发酵特性研究[J].中国酿造, 2019, 38(4):121-125.
LI Y H, LIANG Y, WANG Y, et al.Screening and fermentation performances of endogenous yeast from wolfberry[J].China Brewing, 2019, 38(4):121-125.
[24] 闫兴敏, 姜娇, 高辉, 等.优良本土酿酒酵母的酿酒特性及产香能力初析[J].食品与发酵工业, 2022, 48(4):62-68.
YAN X M, JIANG J, GAO H, et al.Oenological properties of superior indigenous Saccharomyces cerevisiae and their production of volatile compounds[J].Food and Fermentation Industries, 2022, 48(4):62-68.
[25] 徐丽萍. 泸型大曲中产酯酵母的筛选鉴定及产酯条件优化[J].中国酿造, 2016, 35(2):74-78.
XU L P.Screening and identification of ester-producing yeast in Luzhou Daqu and optimization of ester production conditions[J].China Brewing, 2016, 35(2):74-78.
[26] 赵林果, 孟鹏, 李丽娟, 等.利用七叶灵显色技术检验和判断β-葡萄糖苷酶的研究[J].食品与发酵工业, 2008, 34(12):163-166.
ZHAO L G, MENG P, LI L J, et al.Detection and identification of β-glucosidase with esculin as substrste[J].Food and Fermentation Industries, 2008, 34(12):163-166.
[27] PALLMANN C L, BROWN J A, OLINEKA T L, et al.Use of WL medium to profile native flora fermentations[J].American Journal of Enology and Viticulture, 2001, 52(3):198-203.
[28] 黄英子. 冰酒发酵过程中酵母菌的多样性及动态变化研究[D].杨凌:西北农林科技大学, 2023.
HUANG Y Z.Diversity and dynamic change of yeasts during icewine fermentation[D].Yangling:Northwest A&F University, 2023.
[29] 曹云, 曹文涛, 王晓丹, 等.耐高温高产酒精酵母菌的筛选鉴定及特性研究[J].食品与发酵科技, 2023, 59(1):83-89.
CAO Y, CAO W T, WANG X D, et al.Screening, identification and characterization of thermotolerant yeast strains with high-yield of alcohol[J].Food and Fermentation Science & Technology, 2023, 59(1):83-89.
[30] ZHANG B Q, SHEN J Y, DUAN C Q, et al.Use of indigenous Hanseniaspora vineae and Metschnikowia pulcherrima co-fermentation with Saccharomyces cerevisiae to improve the aroma diversity of vidal Blanc icewine[J].Frontiers in Microbiology, 2018, 9:2303.
[31] 王琪, 蔡建, 高秀, 等.黄泡野生酵母菌的筛选鉴定及其发酵性能研究[J].中国酿造, 2024, 43(6):182-188.
WANG Q, CAI J, GAO X, et al.Screening, identification and fermentation performance of wild yeasts from Rubus pectinellus Maxim[J].China Brewing, 2024, 43(6):182-188.
[32] XIE G F, WANG L, GAO Q K, et al.Microbial community structure in fermentation process of Shaoxing rice wine by Illumina-based metagenomic sequencing[J].Journal of the Science of Food and Agriculture, 2013, 93(12):3121-3125.
[33] 高娉娉. 高产β-葡萄糖苷酶本土优良非酿酒酵母菌株筛选及应用效果评价[D].兰州:甘肃农业大学, 2022.
GAO P P.Evaluation of the selection and application of indigenous high β-glucosidase activity non-Saccharomyces yeast[D].Lanzhou:Gansu Agricultural University, 2022.
[34] EDBERG S C, TREPETA R W, KONTNICK C M, et al.Measurement of active constitutive β-D-glucosidase (esculinase) in the presence of sodium desoxycholate[J].Journal of Clinical Microbiology, 1985, 21(3):363-365.
[35] SYNOS K, REYNOLDS A G, BOWEN A J.Effect of yeast strain on aroma compounds in Cabernet franc icewines[J].LWT - Food Science and Technology, 2015, 64(1):227-235.
[36] GE Q, GUO C F, ZHANG J, et al.Effects of simultaneous co-fermentation of five indigenous non-Saccharomyces strains with S.cerevisiae on vidal icewine aroma quality[J].Foods, 2021, 10(7):1452.
[37] 仇小妹, 王英, 董明盛,等.优良降酸酵母菌的筛选及发酵性能[J].食品科学, 2014, 35(5):160-164.
QIU X M, WANG Y, DONG M S, et al.Strain improvement of saccharomyces cerevisiae for acid degradation and fermentation performance of the screened strain[J].Food Science, 2014, 35(5):160-164.
文章导航

/

〈 〉