文献类型：期刊文献

中文题名：一株刺梨酿酒酵母的鉴定及酿酒潜力分析

英文题名：Identification and brewing potential of a Saccharomyces cerevisiae strain from Rosa roxbunghii

作者：于志海 岳利容 王青 伍佳胜 钟小祥 刘晓柱 黄名正

第一作者：于志海

机构：[1]贵州理工学院食品药品制造工程学院,贵州贵阳550003

第一机构：贵州理工学院食品药品制造工程学院

年份：2022

卷号：48

期号：1

起止页码：70-75

中文期刊名：食品与发酵工业

外文期刊名：Food and Fermentation Industries

收录：CSTPCD;;北大核心:【北大核心2020】；CSCD:【CSCD2021_2022】；

基金：贵州省科技厅基础研究项目(黔科合基础[2019]1145号);大学生创新创业项目202014440075。

语种：中文

中文关键词：刺梨;果酒酿造;酿酒酵母;抗氧化活性;风味

外文关键词：Rosa roxbunghii;fruit wine brewing;yeast;antioxidant activity;flavour

摘要：从刺梨果实自然发酵液中分离到了1株酵母,经形态学和分子生物学鉴定为酿酒酵母,命名为Saccharomyces cerevisiae CZ。测试了该菌株的酿造潜力(耐糖、耐酸、耐酒精、耐SO_(2)、H_(2)S产生能力)、对不同碳源(葡萄糖、半乳糖、阿拉伯糖、木糖、蔗糖、麦芽糖、水苏糖、棉籽糖、甘露醇、山梨醇)的利用情况、果酒酿造特性(总酚含量、抗坏血酸含量、抗氧化活性),并利用电子舌和顶空固相微萃取-气质联用技术调研了该果酒的风味。结果显示,该菌株在测试中的表现结果均与商业菌株X16类似,具有一定的应用潜力,同时也是研究刺梨来源酿酒酵母的优良出发菌株。
A yeast strain,which was identified as Saccharomyces cerevisiae CZ by morphology and molecular biological method,was isolated from natural fermentation broth of Rosa roxbunghii.The oenological potential was analyzed including sugar tolerance,tartaric acid tolerance,alcohol tolerance,SO_(2)tolerance,H_(2)S producing ability and metabolic ability to different kinds of carbon sources including glucose,galactose,arabinose,xylose,sucrose,maltose,stachyose,raffinose,mannitol and sorbitol.The brewing characteristics including total phenolics,ascorbic acid content and antioxidant activity were explored.Meanwhile,the flavor of R.roxbunghii wine was investigated.The results of CZ were similar with the control X16,a commercial wine yeast isolated from grape,which indicated that CZ has certain application potential and is an excellent original strain for studying R.roxbunghii yeast source.