蓝靛果果酒降酸酵母菌的筛选鉴定及其发酵特性

Screening and Identification of Acid-reducing Yeasts from Lonicera edulis Fruit Wine and Their Fermentation Properties

摘要:

该研究从蓝莓、西梅、葡萄及蓝靛果中分离具有降酸作用的酵母菌。以菌株耐酸、降酸性能进行初筛，分析菌株发酵特性及耐受性，利用主成分分析进行综合性评价，得到性能最优酵母菌。接种于蓝靛果汁中发酵，与市售安琪酿酒酵母SY、RW、BV818发酵蓝靛果果酒比较。结果表明，共分离得到32株酵母菌，筛选出耐酸菌株17株，其中5株对柠檬酸、苹果酸、酒石酸均具有较高降解率，16株产乙醇，9株高产酯，7株高产β-葡萄糖苷酶。主成分分析结果表明菌株LD3与LD4的综合性能最好，经26S rDNA测定显示两株酵母菌均为季也蒙迈耶氏酵母（Meyerozyma guilliermondii）。该菌株对柠檬酸、苹果酸、酒石酸降酸率分别为97.82%、78.26%、32.90%，耐受葡萄糖、SO2质量浓度分别为300 g/L、700 mg/L，耐受酒精体积分数为8%。与三株市售酵母菌发酵蓝靛果果酒相比，季也蒙迈耶氏酵母果酒的总酸含量（21.46 g/L）、挥发酸含量（0.15 g/L）均为最低，感官评分最高，可用于蓝靛果果酒发酵。这为蓝靛果等含酸量高的浆果类产品的开发应用提供参考。

Abstract:

Acid reducing yeasts were isolated from blueberries, plums, grapes, and Lonicera edulis. The yeast strains were initially screened for acid tolerance and acid-reducing properties, and an analysis was conducted on their fermentation characteristics and tolerances. Finally, the best-performing yeasts were comprehensively evaluated using principal component analysis. These yeasts were inoculated into L. edulis fruit juice for fermentation and compared with the commercially available Angie’s brewer’s yeasts SY, RW, and BV818 in fermenting L. edulis fruit wine. A total of 32 yeast strains were isolated and 17 acid-resistant strains were screened, among which five strains had high degradation rates of citric, malic, and tartaric acids, 16 strains produced ethanol, 9 strains produced high levels of ester, and 7 strains produced high levels of β-glucosidase. The principal component analysis revealed that the LD3 and LD4 strains exhibited superior overall performance. Additionally, 26S rDNA analysis identified Meyerozyma guilliermondii as the species for both strains. This strain has acid reduction rates of 97.82%, 78.26%, and 32.90% for citric, malic, and tartaric acids, respectively. The tolerance of the M. guilliermondii strain to glucose was 300 g/L, and its SO2 mass concentration was 700 mg/L, with an alcohol tolerance of 8% by volume. Compared to the three commercially available yeast strains from fermented L. edulis fruit wines, M. guilliermondii contained the lowest level of total acid (21.46 g/L) and volatile acid (0.15 g/L) content, and it obtained the highest organoleptic score. Therefore, it is recommended to use L. edulis fruit in wine fermentation. The results of this study serve as a valuable reference for the development and application of high-acid-content berry products.