食品与发酵工业2025，Vol.51Issue(13)：117-125,9.DOI:10.13995/j.cnki.11-1802/ts.040508
青脆李野生酵母菌的筛选鉴定与耐受性研究
Screening,identification,and tolerance of wild yeast strains isolated from green crisp plum
摘要
Abstract
The cultivation area of green crisp plums is extensive,with high yields and rich nutrient contents.Developing fruit wine serves as an effective solution to declining fruit sales and identifying specialized yeast strains for brewing plum fruit wine is crucial for en-hancing product quality.Forty strains with typical yeast characteristics were isolated and purified from the sugar solution of Dazhou green crisp plum.These strains were screened for gas,alcohol,ester,and fermentation levels to produce seven yeast strains with excellent fer-mentation performance,including J2,J5,J6,J15,J31,J35,and J39.The 26S rDNA sequencing showed that strains J5,J6,J15,J35,and J39 were Kurtzmaniella,while J2 and J31 were classified as Metschnikowia.Tolerance tests indicated that strain J35 can withstand 4％ethanol,300 g/L glucose and a pH of 2.9.Among seven yeast strains,J2 produced the highest alcohol content at 11.85％vol,while J35 demonstrated the most potent aroma production,resulting in a total ester concentration of 2.82 g/L.Overall,strains J15,J35,and J39 emerged as the most suitable candidates for subsequent fermentation processes.The three selected yeast strains exhibit exceptional fermen-tation performance and tolerance,indicating their potential as high-quality brewing strains for plum fruit wine following domestication.关键词
青脆李/酵母菌/筛选/鉴定/耐受性Key words
green crisp plum/yeast/screening/identification/tolerance引用本文复制引用
唐雨杰,王祖文,赵品瑶,赵位,柳佳芸,袁华伟..青脆李野生酵母菌的筛选鉴定与耐受性研究[J].食品与发酵工业,2025,51(13):117-125,9.基金项目
固态发酵资源利用四川省重点实验室开放基金资助项目(2022GTYY12) （2022GTYY12）
