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从城市蜂蜜中分离出来的酵母:在蜂蜜生产中的多样性和潜在应用

Joanna Sękul¹, Michał Pląder¹, Katarzyna Rybak²

¹Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland.

Yeast (Chichester, England)

|March 12, 2026

概括

来自城市蜂蜜的野生酵母,包括Saccharomyces cerevisiae,对蜂蜜生产有希望. 某些品种,如CMIFS 191,可以产生高品质的蜂蜜,具有理想的香味和高可接受性.

科学领域:

* 食品微生物学食品微生物学
* 发酵科学发酵科学
* 葡萄酒学 * 葡萄酒学

背景情况:

* 城市环境拥有多样化的酵母菌种群.
*蜂蜜是一种传统的发酵基质.
* 蜂蜜产量依赖于特定的酵母初始培养.

研究的目的:

*从波兰城市蜂蜜中分离和识别酵母.
* 评估它们作为蜂蜜葡萄酒初始培养的潜力.
* 将选定的Saccharomyces cerevisiae菌株的性能与商业初始剂进行比较.

主要方法:

* 酵母隔离和识别使用文化依赖的方法.
*使用精选的酵母菌株对特洛伊尼亚克型水蜜进行发酵试验.
* 物理化学分析 (乙醇,糖醇,酸度,多).
* 抗氧化剂活性测定 (ABTS,DPPH,RP).
*气相色谱-质谱 (GC-MS) 用于挥发性化合物.
* 感官评估生产的水蜜.

主要成果:

* 在八个属中发现了47种酵母分离物,其中Starmerella magnoliae占主导地位.
* 三种Saccharomyces cerevisiae菌株 (CMIFS 189,191,208) 选择用于蜂蜜发酵.
*发酵的蜂蜜含有12.22%-15.49%的乙醇.
*CMIFS 191生产了含有高提取物,理想的芳香特征和最高感官可接受度的水蜜.
* 蜂蜜衍生的S. cerevisiae菌株显示出蜂蜜生产的潜力.

结论:

*城市蜂蜜是一种可行的新型酵母启动剂的可行来源.
* 精选的S. cerevisiae菌株与商业启动剂相比,提供了具有竞争力的性能.
* 酵母菌株的选择显著影响蜜酒的质量,包括香味和感官属性.

关键词:

这种植物是Saccharomyces cerevisiae.在高糖环境中.非传统的酵母来源.奥斯莫菲尔酵母是一种酵母.

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