富硒猕猴桃果酒酵母的筛选及鉴定

Screening and Identification of Yeast for Production of Wine from Selenium-Enriched Kiwifruits

通过酵母菌的分离、显微镜观察和WL培养基的筛选,初筛出酵母菌10株。采用猕猴桃果汁发酵法、CO2损失质量比较法、以及生理生化的鉴定,从中复筛出一株发酵能力好、产果香酒香浓郁的菌株Y-41。查阅《酵母菌的特征与鉴定手册》,初步鉴定该菌株为毕赤酵母属,再通过分子生物学鉴定,确定该菌株为库德里阿兹威氏毕赤酵母(Pichia kudriavzevii)。对Y-41菌种进行了耐受性检测,结果表明Y-41对葡萄糖、酒精度、p H值具有较高耐受性,可作为富硒猕猴桃果酒发酵专用菌种。

Ten yeast isolates were obtained through microscopic observation and screening using WL medium, and one of them was identified by carbon dioxide weight loss comparison as well as physiological and biochemical characterization and named as Y-41. The strain Y-41 was found to have a strong ability to ferment kiwifruit juice into wine with a strong fruity aroma. This strain was preliminarily identified as a member of the genus Pichia according to Yeasts: Characteristics and Identification and further confirmed as Pichia kudriavzevii by molecular biology. Y-41 was highly tolerant to glucose, alcohol and p H, and could be used for wine fermentation from selenium-enriched kiwifruit juice.