食品与发酵工业 >

2026 , Vol. 52 >Issue 14: 119 - 126

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.044639

研究报告

贺兰山东麓优选本土酿酒酵母生理特性研究

  • 刘盼盼 ,
  • 万兴盛 ,
  • 王岚
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  • 1(宁夏大学 食品科学与工程学院,宁夏 银川, 750021)
    2(宁夏大学 葡萄酒与园艺学院,宁夏 银川, 750021)
    3(葡萄与葡萄酒教育部工程研究中心,宁夏 银川, 750021)
第一作者:硕士研究生(王岚副教授为通信作者,E-mail:wanglan@nxu.edu.cn)

收稿日期: 2025-09-23

  修回日期: 2025-11-25

  网络出版日期: 2026-08-21

基金资助

国家自然科学基金地区科学基金项目(32160552);2024年度自治区青年科技托举人才培养项目(宁科协发组字〔2025〕2号)

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Physiological characterization of excellent indigenous Saccharomyces cerevisiae strains from eastern foothills of Helan Mountains

  • LIU Panpan ,
  • WAN Xingsheng ,
  • WANG Lan
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  • 1(School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China)
    2(School of Enology and Horticulture, Ningxia University, Yinchuan 750021, China)
    3(Engineering Research Center of Grape and Wine, Ministry of Education, Yinchuan 750021, China)

Received date: 2025-09-23

  Revised date: 2025-11-25

  Online published: 2026-08-21

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摘要

为缓解商业酵母过度使用导致的葡萄酒同质化问题,从贺兰山东麓产区筛选具有优良生理特性的本土酿酒酵母,旨在挖掘并利用该产区特有的微生物资源。该研究以实验室筛选的12株本土酿酒酵母菌株为研究对象,5株商业酿酒酵母作为对照,对供试菌株的关键生理特性,包括嗜杀性、产泡性、絮凝性及自溶性进行分析。结果表明,在嗜杀性方面,本土酿酒酵母菌株YC-D2、YC-E8、QTX-C8、QTX-D7、QTX-D16、QTX-D17、YQY-D7、YQY-E18有较强嗜杀性,其抑菌圈为0.5~1.5 mm,均强于对照组菌株F33、CECA、CEC01;在产泡性方面,本土酿酒酵母菌株YC-D2、YC-E8、QTX-C8、QTX-D7、QTX-D16、QTX-D17、QTX-D20、QTX-E5、QTX-E10、YQY-D7和YQY-E18的产泡高度均低于2 mm,为低产泡菌株;在絮凝性方面,本土酿酒酵母菌株YC-D2、QTX-D4、QTX-D16、QTX-E5、QTX-E10、YQY-D7、YQY-E18的絮凝值为35%~70%,与商业酿酒酵母CEC01的絮凝性相当,均属于中絮凝性菌株;在自溶性方面,本土酿酒酵母菌株QTX-D20表现出最佳的自溶特性,其表现与商业酵母CECA相当,菌株QTX-D20、QTX-D16、QTX-C8、QTX-D7、YQY-E18、QTX-D17的可溶性蛋白质和游离氨基酸含量均显著高于商业酿酒酵母菌株SP,表明其具有良好的自溶性。综上所述,本土酿酒酵母QTX-D16和YQY-E18具有明显嗜杀性、低产泡性、中絮凝性和高自溶性,符合酿酒酵母优良的生理特性,有潜力用于葡萄酒生产发酵过程。

关键词： 本土酿酒酵母; 嗜杀性; 产泡性; 絮凝性; 自溶性

本文引用格式

刘盼盼 , 万兴盛 , 王岚 . 贺兰山东麓优选本土酿酒酵母生理特性研究[J]. 食品与发酵工业, 2026 , 52(14) : 119 -126 . DOI: 10.13995/j.cnki.11-1802/ts.044639

Abstract

To mitigate the homogenization of wines caused by excessive use of commercial yeasts, indigenous Saccharomyces cerevisiae with superior physiological characteristics were selected from the eastern foothills of Helan Mountain, aiming to explore and utilize the unique microbial resources of this region.In this study, twelve indigenous S.cerevisiae and five commercial S.cerevisiae were selected to evaluate key physiological characteristics including killer capacity, foaming property, flocculation, and autolysis.Results indicated that indigenous S.cerevisiae YC-D2, YC-E8, QTX-C8, QTX-D7, QTX-D16, QTX-D17, YQY-D7, and YQY-E18 exhibited stronger killer activities, with inhibition zones ranging from 0.5 to 1.5 mm, than those of control strains F33, CECA, and CEC01.In terms of foaming property, indigenous S.cerevisiae strains YC-D2, YC-E8, QTX-C8, QTX-D7, QTX-D16, QTX-D17, QTX-D20, QTX-E5, QTX-E10, YQY-D7, and YQY-E18 classified as low-foaming strains, which produced foam height less than 2 mm.Regarding flocculation capacity, indigenous S.cerevisiae strains YC-D2, QTX-D4, QTX-D16, QTX-E5, QTX-E10, YQY-D7, and YQY-E18 exhibited flocculation values between 35% and 70%, which were comparable to commercial S.cerevisiae strain CEC01, all classified as medium-flocculation strains.In terms of autolysis, indigenous S.cerevisiae strain QTX-D20 exhibited the best autolytic property, which was comparable to that of commercial yeast CECA.Furthermore, contents of the soluble proteins and free amino acids in QTX-D20, QTX-D16, QTX-C8, QTX-D7, YQY-E18, and QTX-D17 after autolysis were significantly higher than that of commercial S.cerevisiae SP, indicating excellent autolysis properties.In summary, the indigenous S.cerevisiae strains QTX-D16 and YQY-E18 exhibit obvious killer capacity, low-foaming property, medium-flocculation, and strong autolysis, which conform to the excellent physiological characteristics of yeasts and have potential for application in fermentation process of wine production.

Key words： indigenous Saccharomyces cerevisiae; killer activity; foaming property; flocculation capacity; autolysis

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