文献类型：期刊文献

中文题名：鲜食葡萄来源酵母菌的鉴定及其酿造学特性分析

英文题名：Identification and enology characteristics of yeast strain from table grape

作者：刘晓柱 李银凤 张远林 曾爽 张松 黄名正

第一作者：刘晓柱

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：2021

卷号：40

期号：3

起止页码：48-53

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：贵州省科技计划项目(黔科合平台人才[2017]5789,[2018]5603);贵州理工学院高层次人才科研启动项目(XJGC20190625);贵州省教育厅创新群体重大研究项目(黔教合KY字[2017]046)。

语种：中文

中文关键词：克鲁维毕赤酵母;生长性能;耐受性;酿造学特性;混合发酵

外文关键词：Pichia kluyveri;growth performance;tolerance;enology characteristic;mixed fermentation

摘要：为分析一株鲜食葡萄来源酵母菌YM7的类别及酿造学特性,采用形态学与分子生物学方法鉴定其种属,以商业化酿酒酵母(Saccharomyces cerevisiae)X16为对照,采用光密度法分析其生长特性和生理耐受性,对硝基苯基-β-D-吡喃葡萄糖苷显色法检测其β-葡萄糖苷酶合成能力,亚硫酸铋培养法检测其硫化氢产生能力,并与S.cerevisiae X16混合发酵葡萄汁,评价其对葡萄酒理化指标和香气特性的影响。结果表明,菌株YM7被鉴定为克鲁维毕赤酵母(Pichia kluyveri),其生长性能、二氧化硫、柠檬酸耐受性与S.cerevisiae X16接近,葡萄糖耐受性低于S.cerevisiae X16,可耐受体积分数3%的乙醇,β-葡萄糖苷酶和硫化氢生产能力分别低于、高于S.cerevisiae X16。此外,与S.cerevisiae X16单独发酵葡萄酒相比,该菌株与S.cerevisiae X16混合发酵的葡萄酒挥发酸含量降低,香气化合物中酸类、醇类物质含量降低,酯类物质含量增加。
To analyze the species and enology characteristics of yeast strain YM7 isolated from table grape,the strain was identified by morphological and molecular biological method,its growth performance and physiological tolerances were analyzed by optical density method with commercial Saccharomyces cerevisiae X16 as control.Theβ-glucosidase and hydrogen sulfide production ability were determined by p-nitrophenyl-β-D-glucopyranoside chromogenic method and bismuth bisulfite culture technology,respectively.In addition,the grape juice was fermented by strain YM7 together with S.cerevisiae X16 to further evaluate its effect on the physical and chemical indicators and aroma characteristics of the wine.The results showed that the strain YM7 was identified as Pichia kluyveri,and its growth performance,sulfur dioxide tolerance and citric acid tolerance were similar to commercial S.cerevisiae X16.Glucose tolerance of the strain YM7 was lower than S.cerevisiae X16.The strain YM7 could tolerate 3%ethanol.The production capacity ofβ-glucosidase and hydrogen sulfide were higher and lower than that of S.cerevisiae X16,respectively.Moreover,compared with the wine fermented with S.cerevisiae X16,the volatile acid content in wine fermented with the strain and S.cerevisiae X16 was reduced,the contents of acids and alcohols in aroma compounds reduced,while the content of esters increased.