文献类型：期刊文献

中文题名：空心李酵母菌多样性及酿酒特性分析

英文题名：Analysis on Biodiversity and Oenological Property of Yeasts from Prunus Salicina Lindl.cv‘Kongxinli’

作者：刘晓柱 黎华 曾爽 李银凤 刘晓辉 黄名正

机构：[1]贵州理工学院,贵州贵阳550003

第一机构：贵州理工学院

年份：2020

卷号：45

期号：6

起止页码：11-17

中文期刊名：食品科技

外文期刊名：Food Science and Technology

收录：北大核心:【北大核心2017】；

基金：贵州理工学院脱贫攻坚师生共创创新创业项目(2018GJ007);贵州省教育厅创新群体重大研究项目(黔教合KY字[2017]046);贵州省果酒酿造工程技术科技创新人才团队项目(黔科合平台人才[2018]5603)。

语种：中文

中文关键词：空心李;酵母菌;多样性;酿酒特性

外文关键词：Prunus salicina Lindl.cv‘Kongxinli’;yeasts;biodiversity;oenological property

摘要：为研究空心李酵母菌群多样性及其酿酒特性,采用WL营养琼脂鉴定培养基和26S rDNA D1/D2区序列分析法对空心李果皮富集培养液中酵母的种类进行鉴定,光密度法分析酵母生长特性、生理耐受性,对硝基苯基-β-D吡喃葡萄糖苷(p-NPG)显色法检测酵母菌产β-糖苷酶特性,亚硫酸铋培养法分析酵母菌硫化氢产生能力。结果表明,从空心李果皮上共分离到5大类酵母菌,分别为酿酒酵母(Saccharomyces cerevisiae)、热带假丝酵母(Candida tropicalis)、库德里阿兹威(氏)毕赤酵母(Pichia kudriavzevii)、葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)和茶叶籽酵母(Meyerozyma caribbica)。H36菌株稳定期后菌体浓度低于商业化酿酒酵母X16,其他种类酵母生长性能高于X16;菌株H18、H3具有较好的生理耐受性,菌株H8乙醇耐受性较差,菌株H5乙醇和酸耐受性较差;菌株H3高产β-糖苷酶,其他菌株产β-糖苷酶量与X16较为接近或低于X16。菌株H36、H18产硫化氢能力较弱,而菌株H3产硫化氢能力较强;菌株H18和H5产硫化氢能力与对照组X16较为接近。空心李酵母种类相对偏少,且存在一些优质酵母资源,具有较好的应用潜能。研究空心李酵母菌的多样性,为其酵母资源多样性的开发和利用奠定基础。
To investigate the biodiversity and oenological property of yeast from‘Kongxinli’,the yeast species from hollow plum peel were identified by WL(Wallerstein laboratory nutrient agar)identification medium and 26S rDNA D1/D2 domain sequence analysis.The growth curve and physiological tolerances were checked via optical density detection method.Theβ-glycosidase and sulfurated hydrogen producing ability were also examined using p-NPG colorimetry and bismuth bisulfate culture method respectively.Results demonstrated that Saccharomyces cerevisiae,Candida tropicalis,Pichia kudriavzevii,Hanseniaspora uvarum and Meyerozyma caribbica were isolated and identified from‘Kongxinli’.The cell concentration of the strain H36 was lower than commercial Saccharomyces cerevisiae X16.In contrast,the growths of other strains tested were faster than X16.The strain H18 and H3 had a similar glucose,ethanol,sulfur dioxide and citric acid tolerances to X16.The strain H8 and H5 had a poor ethanol tolerance and citric acid tolerances respectively.Theβ-glycosidase producing ability of the strain H3 was higher than X16.The sulfurated hydrogen producing ability of the strain H36 and H18 were weaker,however,the strain H3 was stronger than X16.And the strain H18 and H5 were similar to X16.There were relatively fewer yeasts species from‘Kongxinli’and some fine wine making application potential yeast resources might be isolated from‘Kongxinli’fruit.Study on the yeasts diversity and theirs oenological property from‘Kongxinli’aim to lay a foundation for the exploitation and utilization of these yeast resources.