一株非酿酒酵母的菌种诱变选育
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摘要
将全美梅奇酵母作为出发菌株,进行紫外诱变和微波诱变,得到最佳诱变条件为:紫外线(30 W)照射5 min,微波(2 450 MHz,700 W)辐照30 s。初筛与复筛后获得耐受性较好的突变菌株2株,最终通过气相色谱-质谱法进行香气成分测定,对比香气种类和含量,获得一株发酵力好,可耐受300 g/L葡萄糖、9%vol酒精度和300 mg/L二氧化硫环境的突变菌株W1。其发酵液总酯含量为85.97%,总醇含量2.33%,二者高于出发菌株和突变菌株W2。菌株W1发酵液香气饱满,以果香为主,具有赤霞珠葡萄酒的色泽,适合葡萄酒的酿造应用。
Metschnikowia pulcherrima as a parent strain was treated by ultraviolet(UV) mutagenesis and microwave mutagenesis.The results showed that the optimum mutation conditions were as follows: UV(30 W) irradiation 5 min,microwave irradiation(2 450 MHz,700 W) 30 s.Two strains with better tolerance were obtained by primary screening and secondary screening.After aroma determination by GC-MS,by comparing the aroma types and contents,mutant strain W1 with tolerance of 300 g/L glucose,9%vol ethanol,300 mg/L SO2 was obtained.The total ester content of the mutant strain W1 fermentation broth was 85.97%,and the total alcohol content was 2.33%,which were both higher than that of the parent strain and the mutant strain W2.The fermentation broth of strain W1 was full of fruit-based aroma,with Cabernet Sauvignon wine color,and suitable for application of wine-making.
Metschnikowia pulcherrima as a parent strain was treated by ultraviolet(UV) mutagenesis and microwave mutagenesis.The results showed that the optimum mutation conditions were as follows: UV(30 W) irradiation 5 min,microwave irradiation(2 450 MHz,700 W) 30 s.Two strains with better tolerance were obtained by primary screening and secondary screening.After aroma determination by GC-MS,by comparing the aroma types and contents,mutant strain W1 with tolerance of 300 g/L glucose,9%vol ethanol,300 mg/L SO2 was obtained.The total ester content of the mutant strain W1 fermentation broth was 85.97%,and the total alcohol content was 2.33%,which were both higher than that of the parent strain and the mutant strain W2.The fermentation broth of strain W1 was full of fruit-based aroma,with Cabernet Sauvignon wine color,and suitable for application of wine-making.
引文
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[19]徐亚男,刘秋萍,李琦,等.GC-MS对非酿酒酵母菌发酵赤霞珠葡萄酒香气成分的检测[J].中国酿造,2014,33(6):135-139.
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[21]李艳,康俊杰,成晓玲,等.3种酿酒酵母酿造赤霞珠干红葡萄酒的香气成分分析[J].食品科学,2010,31(22):378-382.
[2]李新菊.非酿酒酵母的筛选及多样性研究[D].石河子:石河子大学,2015.
[3]刘景.非酿酒酵母发酵苹果汁的研究[D].杨凌:西北农林科技大学,2015.
[4]程雷.葡萄自然发酵过程中酵母的分离鉴定及优良葡萄酒酵母筛选[D].哈尔滨:东北林业大学,2010.
[5]王汝瑱.陕西泾阳酿酒酵母与非酿酒酵母酿酒特性的比较研究[D].杨凌:西北农林科技大学,2011.
[6]董亚晨,戴忆宁,蔡瑾,等.无花果内源酵母的筛选、鉴定及发酵性能测试[J].中国食品学报,2014,14(8):240-247.
[7]曾庆梅,李志强,司文攻,等.紫外-微波复合诱变选育高产酿酒酵母菌株[J].微波学报,2010(S2):329-332.
[8]宋丽,刘晓风,刘培旺,等.微波诱变选育耐酸高效厌氧产氢菌[J].应用与环境生物学报,2008,14(3):427-431.
[9]中华人民共和国质量监督检验检疫总局,中国国家标准化管理委员会.GB/T15038—2006葡萄酒、果酒通用分析方法[S].北京:中国标准出版社,2006.
[10]于洋,粟春燕,陈晶瑜.3株葡萄酒非酿酒酵母的生长与发酵特性[J].食品科学,2015,36(9):106-111.
[11]张明霞.顶空固相微萃取分析白酒香气物质的条件优化[J].食品科学,2011,32(12):49-53.
[12]牛春华,高岩,李玉秋,等.紫外诱变选育高产蛋白酶枯草芽孢杆菌[J].中国酿造,2011,30(12):67-69.
[13]张丽萍,程辉彩,田连生,等.植酸酶高产菌株的紫外线-空气等离子体复合诱变选育[J].中国饲料,2006(9):13-15.
[14]赵祥杰,杨荣玲,肖更生,等.桑椹果酒酵母的诱变选育研究[J].食品科技,2007,32(2):33-37.
[15]鲍瑞峰.刺葡萄果实与刺葡萄酒香气成分的研究[D].长沙:湖南农业大学,2010.
[16]刘峻溪,张将,史涛涛,等.不同商品酵母对葡萄酒香气成分的影响[J].中国酿造,2015,34(4):42-46.
[17]刘亚娜,杨华,郭德军.3种酵母发酵生产红树莓酒香气成分的GC-MS分析[J].食品科学,2015,36(12):160-165.
[18]盖禹含,辛秀兰,杨国伟,等.不同酵母发酵的蓝莓酒香气成分GC-MS分析[J].食品科学,2010,31(4):171-174.
[19]徐亚男,刘秋萍,李琦,等.GC-MS对非酿酒酵母菌发酵赤霞珠葡萄酒香气成分的检测[J].中国酿造,2014,33(6):135-139.
[20]ROMAGNOLI G,LUTTIK M A,TTER P,et al.Substrate specificity of thiamine pyrophosphate-dependent 2-oxo-acid decarboxylase in Saccharomyces cerevisiae[J].Appl Environ Microbiol,2012,78(21):7538-7548.
[21]李艳,康俊杰,成晓玲,等.3种酿酒酵母酿造赤霞珠干红葡萄酒的香气成分分析[J].食品科学,2010,31(22):378-382.