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来自Pyracantha fortuneana果实酵母菌株的隔离,鉴定和技术特征分析发酵液体发酵液体

Ling Zhu¹, Jiang-Yan Yu², Qing-Fang Xu²

¹Yunnan Engineering Research Center of Fruit Wine, Qujing Normal University, Qujing, Yunnan, 655011, People's Republic of China. lingzhu2021@mail.qjnu.edu.cn.

Archives of microbiology

|October 17, 2024

概括

研究人员确定了两个关键的酵母菌株,Saccharomyces cerevisiae HJ-2和Pichia kudriavzevii HJ-6,来自Pyracantha fortuneana. 麦芽 (Saccharomyces cerevisiae) HJ-2适用于造Pyracantha fortuneana果酒,而Pichia kudriavzevii HJ-6则非常适合用于低酒精饮料.

科学领域:

食品科学与技术食品科学与技术
微生物学微生物学
发酵科学发酵科学

背景情况:

财富花 (P. fortuneana) 是一种富含营养的植物,具有药用和食用性质.
高品质水果葡萄酒的开发依赖于选择合适的酵母菌株以实现最佳发酵.

研究的目的:

从P. fortuneana中分离和识别高质量的酵母菌株,用于果酒生产.
在各种条件下评估选定的酵母菌株的发酵特性.

主要方法:

使用传统纯培养方法,从P. fortuneana发酵中分离和净化12种酵母菌株.
酵母菌株的分子鉴定,主要是Pichia kudriavzevii和Saccharomyces cerevisiae.
在不同条件下的酵母生长的评估,包括温度,酒精含量,SO2度,pH值和糖度.

主要成果:

确定了两个酵母物种:Pichia kudriavzevii (P. kudriavzevii) 和Saccharomyces cerevisiae (S.
菌株HJ-2 (S. cerevisiae) 在适合水果葡萄酒发酵的条件下表现出强的生长 (15%酒精,360 mg/L SO2,pH3.2 ,400 g/L 糖,250 g/L 葡萄糖).
菌株HJ-6 (P. kudriavzevii) 具有有限的乙醇耐受性 (3%酒精),更适合低酒精发酵饮料.

结论:

麦芽菌HJ-2具有造Pyracantha fortuneana果酒所必需的技术特征.
Pichia kudriavzevii HJ-6适用于生产含酒量较低的发酵饮料,例如低酒精葡萄酒或酒.

关键词:

皮拉坎塔是一个财富.饮料发酵饮料发酵的方法增长生理学增长生理学承受压力承受压力

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