菠萝蜜果酒发酵菌种的选育及其性能测定
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摘要
为筛选出一株适合菠萝蜜果浆发酵的酿酒酵母,提高菠萝蜜酒的酒精度和品质,以菠萝蜜为发酵原料,通过富集培养和分离纯化,三级筛选得出一株适合菠萝蜜果酒发酵的酵母菌菌株并对其进行形态学、生理生化和分子生物学鉴定。结果表明,筛选出的菌株为酵母属的酿酒酵母(Saccharomyces cerevisiae)。经过性能测定,该酵母菌的最适发酵温度为28～31℃,最适初始糖度为29°Brix,最适pH为5.5,最适SO_2添加量为80 mg/L,当初始酒精度为7%时能抑制该酵母菌的生长,初始酒精度为11%时,接近酵母菌酒精度耐受性的极限。经测试发现,该酵母菌的传代稳定性良好,产酒精度稳定在10°左右。此酵母能在高糖度且较高酒精度的胁迫下发酵菠萝蜜果浆,产生具有菠萝蜜特征香气的酒,可作为改良驯化及菠萝蜜果酒发酵菌种。
In order to select a strain suitable for the fermentation of jackfruit pulp and improve the alcohol content and quality of jackfruit wine,jackfruit was used as fermentation raw material,through enrichment culture,separation and purification,the third-stage screening a strain suitable for jackfruit was screened out and identified by morphological,physiological,biochemical and molecular biological identification. Results showed that,the strain was identified as Saccharomyces cerevisiae.After the performance test,the optimum fermentation temperature of the yeast was 28～31 ℃,the initial sugar content was 29 °Brix,the optimum pH was 5,the optimum SO_2 was 80 mg/L.The growth of the yeast could be inhibited when the initial alcohol content was 7% and it was closed to the tolerance at 11%.It was found that the subculture stability of the yeast was good and the alcohol yield was about 10°.Under the stress of high sugar content and high alcohol content,the yeast could ferment jackfruit fruit pulp and produce the liquor with the characteristic aroma of jackfruit,which could be used as a kind of improved domestication and jackfruit fruit wine fermentation strain.
In order to select a strain suitable for the fermentation of jackfruit pulp and improve the alcohol content and quality of jackfruit wine,jackfruit was used as fermentation raw material,through enrichment culture,separation and purification,the third-stage screening a strain suitable for jackfruit was screened out and identified by morphological,physiological,biochemical and molecular biological identification. Results showed that,the strain was identified as Saccharomyces cerevisiae.After the performance test,the optimum fermentation temperature of the yeast was 28～31 ℃,the initial sugar content was 29 °Brix,the optimum pH was 5,the optimum SO_2 was 80 mg/L.The growth of the yeast could be inhibited when the initial alcohol content was 7% and it was closed to the tolerance at 11%.It was found that the subculture stability of the yeast was good and the alcohol yield was about 10°.Under the stress of high sugar content and high alcohol content,the yeast could ferment jackfruit fruit pulp and produce the liquor with the characteristic aroma of jackfruit,which could be used as a kind of improved domestication and jackfruit fruit wine fermentation strain.
引文
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[2]张玲,张钟,赖志聪,等.发酵型菠萝蜜果酒加工工艺研究[J].湖北农业科学,2011,50(10):2096-2100.
[3]王大陆.菠萝蜜果酒酿造工艺研究[J].食品工业,2008(5):23-24.
[4]关红艳.木菠萝果酒加工工艺初探[J].轻工科技,2014,4(4):6-13.
[5]胡康,周金虎,颜雪辉,等.桑椹酒专用酵母菌的选育[J].酿酒,2017(4):36-39.
[6]刘昕.董酒酿造过程中不饱和脂肪酸形成机理的研究[D].贵州:贵州大学,2016.
[7]王宇建.高温酒精酵母菌种的选育与工艺优化[D].天津:天津大学,2007.
[8]匡钰,黄和,王玲.菠萝果酒酵母筛选及发酵性能测试[J].食品科技,2012,37(3):6-15.
[9]巴尼特.酵母菌的特征与鉴定手册[M].青岛:青岛海洋大学出版社,1991.
[10]王俊,陈仁远,母光刚.半微量蒸馏法测定配制酒酒精度[J].化工设计通讯,2016,42(6):98-98.
[11]边传周,王慧杰.微生物学[M].北京:中国轻工业出版社,2005.
[12]Naumov G I,James S A,Naumova E S,et al.Three new species in the Saccharomyces sensu stricto complex:Saccharomyces cariocanus,Saccharomyces kudriavzevii and Saccharomyces mikatae[J].International Journal of Systematic and Evolutionary Microbiology,2000,50 Pt 5(5):1931-1942.
[13]邵旭倩.中国奇异酿酒酵母菌的生态分布和种群结构与演化研究[D].北京:中国科学院,2015.
[14]Squier T.Oxidative stress and protein aggregation during biological aging[J].Experimental Gerontology,2001,36(9):1539-1550.