西华大学学报（自然科学版）2024，Vol.43Issue(4)：8-16,9.DOI:10.12198/j.issn.1673-159X.5510
优选葡萄汁有孢汉逊酵母及其在野樱桃发酵饮品酿造中的应用
Optimization Selection of Hanseniaspora uvarumand its Application in Fermented Wild Cherry Beverage
摘要
Abstract
By using natural fermentation sediment from wild cherries in Sichuan's Siguniang Moun-tain as the isolation source,a high-yield β-glucosidase strain YT-35,with an enzyme activity of 28.9 U/L,was screened.Morphological and 18S rRNA gene sequence analysis identified strain YT-35 as Hanseni-aspora uvarum.Growth curve analysis indicates that YT-35's growth trend is similar to that of Saccharomy-ces cerevisiae.This exhibits good tolerance to certain concentrations of acid,alcohol,sugar,and SO2,and makes it suitable for brewing fruit juice fermented beverages.Further studies employed H.uvarum YT-35 and Saccharomyces cerevisiae SC-125 to ferment wild cherry juice by using single-strain,simultaneous,and sequential inoculation methods.Analysis of the changes in organic acid content during fermentation re-veals that the sequential inoculation increases the levels of succinic acid and citric acid to 327.70 mg/L and 292.70 mg/L,respectively.The detection and analysis of the fermented beverages odor by electronic nose show that the sequential inoculation method could greatly improve the beverage odor.In summary,H.uvar-um YT-35 can be considered a promising non-Saccharomyces yeast strain for the production of high-qual-ity wild cherry fermentation beverage.关键词
β-葡萄糖苷酶/系统发育/葡萄汁有孢汉逊酵母/野樱桃发酵饮品/电子鼻Key words
β-glucosidase/phylogeny/Hanseniaspora uvarum/wild cherry fermentation beverage/electronic nose分类
轻工业引用本文复制引用
唐洁,李婵媛,张潆月,商艳玲,刘佳丽,张庆..优选葡萄汁有孢汉逊酵母及其在野樱桃发酵饮品酿造中的应用[J].西华大学学报（自然科学版）,2024,43(4):8-16,9.基金项目
四川省自然科学基金(2022NSFSC0105) （2022NSFSC0105）
四川省科技攻关项目(2022YFN0016) （2022YFN0016）
西华大学研究生科创竞赛项目(YK20240248). （YK20240248）
