橙酒酵母的分离、筛选及鉴定

The isolation,screening and identification of yeasts for orange wine

从橙汁发酵液中分离,利用杜氏小管发酵初筛、产酒精能力和粗略的感官品评复筛,针对耐SO_2能力、耐酸能力和GC-MS风味测定三级筛选,并与商业葡萄酒酵母D254进行比较,得到1株优良菌株,编号为20。对该菌株进行分子生物学鉴定,结果表明该菌株为酿酒酵母属,可用于食品发酵。该菌株在含糖量22°Bx的橙汁中,25℃条件下发酵旺盛。相比于葡萄酒酵母D254,20号酵母发酵生产橙酒的总醇、总酯、萜烯类化合物、酸类和酚类物质含量分别提高了50.49%、24.85%、31.67%、44.71%和59.30%,发酵成品口感柔和,香气浓郁,具有典型橙汁香气,适合作为橙汁发酵的酵母。

80 yeast strains were isolated from orange juice. Through the Duchenne tubule screening,alcohol production capacity screening,SO_2 tolerance screening,p H tolerance screening,and GC-MS flavor screening,the optimal yeast numbered as 20 was obtained finally. The result from molecular biological identification showed that this strain belonged to the genus Saccharomyces cerevisiae and could be used for food fermentation. Compared with wine yeast D254,the total alcohol content of orange wine produced by yeast 20 increased by 50. 49%,total ester content increased by 24. 85%,terpenes content increased by 31. 67%,acid content increased by 44. 71%,phenolic compounds content increased by 59. 30%.