本研究以富士苹果为原料，将德尔布有孢圆酵母（Torulaspora delbrueckii）与酿酒酵母（Saccharomyces cerevisiae）按纯培养和混合培养（MST1：105 cfu/mL S.cerevisiae/106 cfu/mL T. delbrueckii；MST2：104 cfu/mL S.cerevisiae/106 cfu/mL T. delbrueckii）接种到苹果汁中，研究不同发酵方式酿造苹果酒中β-葡萄糖苷酶、果胶酶、蛋白酶及淀粉酶活性的变化。研究结果表明：在纯培养中，除了α-淀粉酶和果胶酶以外，酿酒酵母32168产生的β-葡萄糖苷酶、酸性蛋白酶的最大酶活性值及酶曲线下面积都高于德尔布有孢圆酵母1004，最大酶活性值为2.03 nmol/(min·mL)和43.93 nmol/(min·mL)，酶曲线下面积为10.65和223.73。而果胶酶曲线下面积在德尔布有孢圆酵母1004中较高，达到了14.17，而α-淀粉酶无明显差异。混合培养中，除了酸性蛋白酶和α-淀粉酶以外，β-葡萄糖苷酶和果胶酶最大的酶活性值及酶曲线下面积都高于纯培养，最大酶活性值最高为2.37 nmol/(min·mL)和4.56 mg/(h·mL)，酶曲线下面积最大为15.11和19.71。德尔布有孢圆酵母与酿酒酵母纯培养与混合培养在整个发酵过程中都产生了大量的酶活性物质，这些酶有助于催化苹果汁中天然前体聚合物的水解和提高苹果酒的品质，而混合接种可以作为不同于酿酒酵母纯种发酵的另一种发酵方式。

In this paper, Fuji apple was used as raw material and the changes of β-glucosidase, pectinase, protease and amylase activities in pure and mixed cultures (MST1: 105 cfu/mL Saccharomyces cerevisiae/106 cfu/mL Torulaspora delbrueckii; MST2: 104 cfu/mL Saccharomyces cerevisiae/106 cfu/mL Torulaspora delbrueckii) during apple juice fermentation were studied. The results showed that in pure culture, except for α-amylase and pectinase, the maximum enzyme activities of β-glucosidase and acid protease produced by S. cerevisiae 32168 were higher than those of T. delbrueckii 1004, the maximum activity level were 2.03 nmol/(min·mL) and 43.93 nmol/(min·mL), respectively; the areas under the enzyme curve were 10.65 and 223.73, respectively. The area under the pectinase curve was higher in T. delbrueckii 1004, reaching 14.17, while there was no significant difference in α-amylase. In the mixed culture, except for acid protease and α-amylase, the maximum enzyme activity values of β-glucosidase and pectinase were higher than those of the pure culture and the maximum enzyme activity value was up to 2.37 nmol/(min·mL) and 4.56mg/h·mL, respectively; the areas under the enzyme curve were up to 15.11 and 19.71, respectively. A lot of enzymes were produced by pure and mixed of T. delbrueckii and S. cerevisiae throughout the fermentation process. These enzymes help to catalyze the hydrolysis of natural precursor polymers in apple juice and improve the quality of cider. The mixed inoculation can be used as another different fermentation method from the pure fermentation of Saccharomyces cerevisiae.

现代农业产业技术体系建设专项资金资助（CARS-27）