高产酸本土非酿酒酵母菌株的筛选及发酵性能研究

Screening and fermentation performance of native non-Saccharomyces cerevisiae withhigh lactic acid production

以25株本土非酿酒酵母菌为研究对象,采用酵母浸出粉胨葡萄糖(YPD)10培养基及Triple M改良模拟汁初筛,并进行耐受性(乙醇、SO_(2)、糖及pH)测定及葡萄汁发酵,筛选能够有效增加葡萄酒酸度的优良本土非酿酒酵母菌。结果表明,非酿酒酵母菌株LT1及HU4产酸性能较好,具有较好的乙醇、SO_(2)、糖和pH耐受性,其中菌株LT1能耐受乙醇体积分数12%、糖400 g/L及pH 2.75,菌株HU4能耐受乙醇体积分数6%vol、糖250 g/L及pH 2.75。菌株LT1和HU4在葡萄汁中启酵时间较短,发酵旺盛期CO_(2)质量损失速率均>0.8 g/(L·h),乳酸产量分别为0.93 g/L、1.14 g/L,乙酸产量分别为0.38 g/L、0.42 g/L,具备酿造增酸葡萄酒的潜力。

Using 25 strains of native non-Saccharomyces cerevisiae as research objects,the excellent native non-S.cerevisiae that could effectively increase the acidity of the wine was screened by yeast peptone dextrose(YPD)10 medium and Triple M modified simulated juice preliminary screening,determining tolerance(ethanol,SO_(2),sugar and pH)and fermenting grape juice.The results showed that non-Saccharomyces strains LT1 and HU4 had good acid production performance and tolerance to ethanol,SO_(2),sugar and pH.Among them,the strain LT1 could tolerate ethanol volume fraction 12%,sugar 400 g/L and pH 2.75,while the strain HU4 could tolerate ethanol volume fraction 6%,sugar 250 g/L and pH 2.75.The start fermentation time of strain LT1 and HU4 were shorter in grape juice,the CO_(2)mass loss rate exceeded 0.8 g/(L·h)in active fermentation period.The lactic acid yield was 0.93 g/L and 1.14 g/L,and the acetic acid yield was 0.38 g/L and 0.42 g/L,respectively,which had the potential to make wine with high acid content.