摘要
为获得适用于猕猴桃果酒发酵的优势野生酵母菌,该研究通过平板划线、WL实验室营养琼脂培养基分类、形态观察及26S rDNA D1/D2区序列分析,对分离自野生猕猴桃果肉的酵母菌进行分离筛选及鉴定,并利用发酵性能试验进行酒精度、低pH、糖度和温度耐受性研究。结果表明,大湘西野生猕猴桃果肉中酵母菌JM1、JM11和JM12具有较好的发酵能力,鉴定菌株JM1可能为克鲁维毕赤酵母(Pichia kluyveri)或和库德毕赤酵母(Pichia kudriavzevii),菌株JM11和JM12为酿酒酵母(Saccharomyces cerevisiae);其中菌株JM11具有耐受酒精度12%vol、pH 2.5、糖浓度350 g/L、高温(37℃)的酿酒特性,可作为野生猕猴桃果酒发酵的专用菌种或选育野生猕猴桃专用菌种的出发菌株。
In order to obtain dominant wild yeasts suitable for fermentation of kiwifruit wine,yeasts were isolated and screened from wild kiwifruits pulpa by plate streaking,WL laboratory nutrient agar medium classification,morphological observation and 26S rDNA D1/D2 region sequence analysis.The tolerance to alcohol,low pH,sugar content and temperature was studied by fermentation performance test.The results showed that yeasts JM1,JM11 and JM12 from wild kiwifruits pulpa in Western Hunan showed good fermentative capability,strain JM1 might be as Pichia kluyveri or Pichia kudriavzevii,and JM11 and JM12 were identified as Saccharomyces cerevisiae.Among them,strain JM11 could tolerate alcohol 12%vol,pH 2.5,sugar content 350 g/L and temperature 37℃,respectively.It could be as special yeast used for fermentation of wild kiwifruit wine or as the original strain for breeding of wild kiwifruit.
作者
伍强
彭娟娟
余有贵
万常
肖长元
王美丽
WU Qiang;PENG Juanjuan;YU Yougui;WAN Chang;XIAO Changyuan;WANG Meili(College of Food and Chemical Engineering,Shaoyang University,Shaoyang 422000,China;Shaoyang Engineering Research Center of Wine,Shaoyang 422000,China)
出处
《中国酿造》
CAS
北大核心
2018年第9期83-87,共5页
China Brewing
基金
湖南省科技厅重点研发计划项目(2016NK2082)
湖南省大学生研究性学习和创新性实验计划项目(2016[96]-591
2017[205]-644)
关键词
野生猕猴桃
优良酵母菌
分离鉴定
耐受性
wild kiwifruit
dominant yeast
isolation and identification
tolerance
