阿瓦提红葡萄中酵母菌的分离鉴定及应用

Isolation,identification,and application of yeast in Awati red grape

酵母菌在传统慕萨莱思发酵过程中起着非常重要的作用,为提高传统慕萨莱思工业化生产的质量,采用传统分离方法从阿瓦提红葡萄果实中分离筛选酵母菌,利用形态学观察和分子生物学技术对菌种进行鉴定,并对其耐受性进行分析,同时将性能优良的酵母菌应用于慕萨莱思发酵。结果表明,酵母菌J为酿酒酵母(Saccharomyces cerevisiae),其余5株为丝孢毕赤酵母属(Hyphopichia)。菌株J、J1、J2的酒精耐受能力和耐酸能力较强,菌株J的耐糖性能优于J1和J2,可耐受500 g/L葡萄糖浓度。3株酵母菌发酵慕萨莱思试验结果表明,菌株J发酵慕萨莱思速度较快,酿出的慕萨莱思甘甜醇厚、酸甜协调、果香和焦香较浓郁,感官评分为(85.10±3.64)分。综上,分离出的酿酒酵母J具有良好的发酵慕萨莱思潜力,可作为扩大生产菌株,为提高慕萨莱思质量及品质奠定基础。

Yeast plays a very important role in the fermentation process of traditional Musalais.To improve the quality of industrial production of traditional Musalais,traditional separation methods were adopted to isolate and screen yeast from Awati red grape.Strains were identified by morphological observation and molecular biology techniques,and their tolerance was analyzed.Musalais was fermented by the excellaent strain.The results showed that the yeast strain J was identified as Saccharomyces cerevisiae,and the other five strains were identified as Hyphopichia.Strains J,J1,and J2 produced gas quickly and the alcohol content was the highest in their fermentation liquid.The tolerance of glucose content of strain J was better than that of strains J1 and J2,which could tolerate glucose content 500 g/L.Musalais was fermented by three yeast strains.The results showed that strain J fermented Musalais faster,and the Musalais was sweet and mellow,sweet and sour,fruity and burnt,and the sensory score was(85.10±3.64).In conclusion,the isolated strain J has a good potential for fermenting Musalais,and can be used as a strain to expand Musalais production and improve the quality of Musalais.