中国酿造2026，Vol.45Issue(5)：120-126,7.DOI:10.11882/j.issn.0254-5071.2026.05.015
新疆杏果自然发酵醪中产香酿酒酵母的分离鉴定及其发酵特性
Isolation and Identification of Aroma-Producing Saccharomyces cerevisiae from Naturally Fermented Xinjiang Apricot Mash and Its Fermentation Characteristics
摘要
Abstract
To screen for indigenous Saccharomyces cerevisiae strains with superior aroma-producing capability,using the fermentation mash of Xinjiang apricot fruit as the isolation source,strain was screened preliminarily using a 96-well plate high-throughput colorimetric method with p-nitrophenyl-β-D-galactopyranoside as the substrate,and the obtained strains were screened secondarily via simulated apricot wine fermentation experiments.The fermentation characteristics,β-glucosidase and esterase production capacities,and multiple stress tolerances of the target strains were comprehensively analyzed,and morphological observation combined with molecular biological techniques was performed for strain identification.The results showed that 16 yeast strains were preliminarily screened from the fermentation mash of 4 Xinjiang apricot varieties,among which 2 strains with strong aroma-producing performance,designated M1-7-2 and MS-9,were further obtained and identified as S.cerevisiae var.boulardii and S.cerevisiae,respectively.The β-glucosidase activity and esterase activity of strain M1-7-2 were 16.31 and 18.88 U/L,respectively,while those of strain MS-9 were 15.96 and 18.26 U/L,respectively.Both strains exhibited tolerance to stresses of 10-40℃,pH 3-7,glucose 300 g/L,SO2 150 mg/L,and 16%ethanol.The results of this study can provide reliable strain resources for the development of apricot wine starters and the quality improvement of apricot wine.关键词
杏/果酒/产香酵母/筛选/耐受性/鉴定Key words
apricot/fruit wine/aroma-producing yeast/screening/tolerance/identification分类
轻工纺织引用本文复制引用
李帅,王英,吴海虹,李大婧,王愈,马艳弘..新疆杏果自然发酵醪中产香酿酒酵母的分离鉴定及其发酵特性[J].中国酿造,2026,45(5):120-126,7.基金项目
新疆自治区重点研发计划项目(2023B02028-2) （2023B02028-2）
