食品与发酵工业2025，Vol.51Issue(1)：90-98,9.DOI:10.13995/j.cnki.11-1802/ts.037762
一株梅奇酵母与商业酿酒酵母发酵对枸杞酒品质的影响
Effect of fermentation with Metschnikowia pulcherrima and commercial Saccharomyces cerevisiae on quality of Lycium barbarum wine
摘要
Abstract
Goji wine is a main product of deep processing of Lycium barbarum and has various physiological functions such as anti-fa-tigue,antioxidant,and immunity improvement.At present,goji wine is fermented with Saccharomyces cerevisiae solely,and there is little research on the effect of non-Saccharomyces cerevisiae on the brewing of the wine.To screen non-S.cerevisiae yeast suitable for goji wine fermenting and improving the aroma of the wine,six non-S.cerevisiae strains were obtained from fresh fruit of L.barbarum,leaves,and goji orchard soil.Through the tolerance test,one of these strains had the best fermentation performance named JMJ.Detected by the 26S rDNA sequence,this non-S cerevisiae strain was Metschnikowia pulcherrima.Compared to the goji wine fermented by the commercial S.cerevisiae STR alone,sequential fermentation of the wine with the mixture of JMJ and STR(10:1)generated more types of volatile substances.关键词
梅奇酵母/枸杞酒/商业酵母菌/混合发酵/接种方式Key words
Metschnikowia pulcherrima/Lycium barbarum wine/commercial yeast/mixed fermentation/inoculation regimes引用本文复制引用
刘思媛,孟芳,李强,王紫昕,喜琴琴,张惠玲,陈盼盼,田晓菊..一株梅奇酵母与商业酿酒酵母发酵对枸杞酒品质的影响[J].食品与发酵工业,2025,51(1):90-98,9.基金项目
宁夏回族自治区重点研发计划项目(2020BFH02006) （2020BFH02006）
宁夏市场监督管理厅科技计划项目(2023SJKY0006) （2023SJKY0006）
2023年宁夏大学枸杞现代产业学院大学生创新创业训练计划项目 （）
