云南芒果中酵母菌分离鉴定及在芒果酒发酵中的应用

Isolation and Identification of Yeasts in Mango from Yunnan and Their Application in Mango Wine Fermentation

本实验以从云南省采集的4个品种的芒果果皮作为分离源,经分离、纯化及三级筛选得到6株在芒果汁基质中具有良好发酵力的酵母菌。利用WL营养培养基对所筛得酵母菌进行初步分类,结合26S r DNA测序鉴定,除1株为Hanseniaspora opuntiae,另外5株均为Wickerhamomyces anomalus。其中DTM9(W.anomalu)和DKT11(H.opuntiae)发酵芒果酒的气相色谱-质谱联用(gas chromatography-mass spectrometry,GC-MS)分析结果表明,与芒果清汁相比,DTM9发酵的芒果酒中,酯类物质含量增加了51.63%,种类增加了400%;醇类物质含量增加28.37%,种类增加了27.27%;DKT11发酵的芒果酒中酯类物质含量增加了44.27%,种类增加了433%;醇类物质含量增加了34.17%。综合比较理化指标和感官分析结果,DTM9具有更高的糖利用率,且发酵的芒果酒感官品质更优良,对提高芒果酒的香气质量有重要意义。

This experiment collected the peels of 4 mango varieties from Yunnan province of China as sources of yeasts.After separation,purification and tertiary screening,6 yeasts suitable for mango juice fermentation were obtained.The phylogenetic tree based on 26 S r DNA sequence analysis was constructed for determining the genetic location.The isolate DKT11 was identified as Hanseniaspora opuntiae,whereas 5 other isolates were identified as Wickerhamomyces anomalus.DKT11 and DTM9 were subjected to further analysis.Physicochemical indexes and sensory evaluation showed that the two strains had good fermentation performance in mango juice to produce high-quality mango wines.The volatile aroma composition of the mango wines was analyzed by GC-MS.The results showed that the kinds and amounts of volatile aroma compounds in the wines were significantly improved when compared with those in mango juice.Specifically,the numbers of ester and alcohols in the wine fermented by DTM9 were increased by 400% and 27.27%,respectively,and the amounts of the two groups of compounds were elevated by 51.63% and 28.37%,respectively.The amount of ester and alcohols in the wine fermented by DKT11 was increased by 44.27% and 34.17%,respectively,and the number of esters was raised by 433%.Overall,these findings showed DTM9 had a higher sugar utilization rate and yielded a mango wine with better sensory quality,emphasizing its significance for improving the aroma quality of mango wine.