文献类型：期刊文献

中文题名：一株库尔勒香梨源非酿酒酵母菌的鉴定及其发酵性能分析

英文题名：Identification and fermentation performance analysis of non-Saccharomyces yeast strain isolated from Pyrus sinkiangensis

作者：刘晓柱 黄元敏 杨筱萱 康梅 李银凤

第一作者：刘晓柱

机构：[1]塔里木大学塔里木盆地生物资源保护利用兵团重点实验室,新疆阿拉尔843300;[2]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：塔里木大学塔里木盆地生物资源保护利用兵团重点实验室,新疆阿拉尔843300

年份：2023

卷号：42

期号：6

起止页码：128-134

中文期刊名：中国酿造

外文期刊名：China Brewing

收录：CSTPCD;;北大核心:【北大核心2020】；

基金：塔里木盆地生物资源保护利用兵团重点实验室开放课题(BRYB2101)。

语种：中文

中文关键词：库尔勒香梨;非酿酒酵母;鉴定;发酵性能;果酒

外文关键词：Pyrus sinkiangensis;non-Saccharomyces yeast;identification;fermentation performance;wine

摘要：以分离自库尔勒香梨的一株非酿酒酵母菌K6为研究对象,采用形态观察及分子生物学技术对其进行菌种鉴定,并以商业酿酒酵母(Saccharomyces cerevisiae)X16为对照,对其生长特性、酿造环境耐受性及发酵特性进行分析。最后将菌株K6与酿酒酵母X16混合发酵制备库尔勒香梨果酒,采用GC-MS检测挥发性风味成分,评价其对果酒香气特性的影响。结果表明,菌株K6被鉴定为中华梅奇酵母(Metschnikowia sinensis),其在对数生长期的生长优于酿酒酵母X16,对SO2、柠檬酸的耐受性、碳源利用特性以及产硫化氢性能接近于酿酒酵母X16,对葡萄糖和乙醇的耐受性不及酿酒酵母X16,产β-葡萄糖苷酶性能高于酿酒酵母X16。与单一接种酿酒酵母X16相比,混合接种中华梅奇酵母K6与酿酒酵母X16能显著增加库尔勒香梨发酵果酒中的酯类和其他类化合物含量(P<0.05),说明M. sinensis K6在库尔勒香梨果酒生产中具有一定的应用潜能。
Using non-Saccharomyces yeast K6 isolated from Pyrus sinkiangensis as study object,the strain was identified by morphological observation and molecular biology techniques.Using commercial Saccharomyces cerevisiae X16 as a control,the growth characteristics,winemaking condition tolerance and fermentation performance of strain K6 were analyzed.P.sinkiangensis wine was prepared by mixed strains K6 and S.cerevisiae X16 fermentation,and the volatile flavor components was detected using GC-MS method to evaluate their effects on the aroma characteristics of the wine.The results showed that the strain K6 was identified as Metschnikowia sinensis.The strain K6 was superior to S.cerevisiae X16 in logarithmic growth phase,the sulfur dioxide tolerance,citric acid tolerance,carbon source utilization characteristics and hydrogen sulfide production ability were similar to S.cerevisiae X16,the glucose tolerance and ethanol tolerance was lower than S.cerevisiae X16,and theβ-glucosidase production ability was higher than S.cerevisiae X16.Compared with single strain fermentation of S.cerevisiae X16,mixed strains fermentation of M.sinensis K6 and S.cerevisiae X16 could significantly increase the contents of esters and other compounds in fermented P.sinkiangensis wine(P<0.05),indicating M.sinensis K6 had a certain application potential in the production of P.sinkiangensis wine.