佛手果醋酒精发酵优良酵母菌的选育及鉴定
首发时间:2018-04-16
摘要:佛手汁酿制果醋的过程需要优先利用酵母菌将糖发酵为酒精,但佛手汁中的柠檬苦素会抑制酵母生长。为避免其对酵母酒精发酵能力的影响,本研究利用佛手为原料,结合醋酸发酵的选育方式,筛选适合佛手果醋酒精发酵的酵母菌株。从自然发酵的佛手汁中,分离得到85株酵母菌株。经过杜氏小管初筛,以产酒精能力、起酵速度、有机酸生产能力为指标进行复筛和醋酸发酵试验,最终得到优良菌株FS-ZJQ。经18S rDNA序列鉴定该酵母菌株为酿酒酵母。其在糖度18 Bx 的佛手汁中,25 ℃发酵7 d可产酒精8.49%,发酵液中萜烯类化合物、酯类化合物含量高,分别占挥发性风味成分的58.83%、11.42%;经醋酸发酵后,非挥发酸含量可达5.06 mg/mL。菌株FS-ZJQ对糖度、pH、酒精度的耐受性较好。
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The isolation, screening and identification of yeasts for alcoholic fermentation of Bergamot vinegar
Abstract:Alcohol fermentation is the first step of bergamot vinegar producing and it will benefit from yeast stains with good characteristics in this condition. However, the limonin in bergamot would inhibit the growth of yeast. In this study, yeast strain FS-ZJQ was selected from 85 yeast strains isolated from natural fermented Bergamot juice for its good performance in ethanol and organic acids producing and high fermentation rate with acetic fermentation method. This strain was identified as Saccharomyces cerevisiae in taxonomy through 18S rDNA sequencing. The alcoholic content was 8.49% fermented at 25 ℃ for 7 days with 18 Bx sugar. According to the GC-MS analysis of Bergamot wine, the terpenoid and ester compounds accounted for 58.83% and 11.42% of volatile flavor compounds respectively. The content of non-volatile acids was 5.06 mg/mL after acetic fermentation. The results of tolerance test showed that the yeast FS-ZJQ was well tolerated on saccharide, pH and alcohol.
Keywords: Bioengineering Bergamot juice yeast screening identification
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