琼瑶浆葡萄发酵醪中酵母菌的分离纯化及Biolog系统鉴定分析
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摘要
为获得具有"风土"特性的酵母菌,从琼瑶浆葡萄自然发酵过程中分离纯化出36株酵母菌.根据酵母菌的宏观和微观特征,初步将这些酵母菌分成8类.利用Biolog微生物自动分析系统对这些菌株进行分类鉴定,结果共鉴定出7种酵母菌,它们分别是地生隐球酵母菌A(Cryptococcus terreus A)、酿酒酵母菌(Saccharomyces cerevisiae a/T pretorien)、布拉酵母菌(S. boulardii)、毕赤酵母菌(Pichia silvicola)、白吉利丝孢酵母菌B(Trichosporon beijelii B)、土星拟威尔酵母菌(Williopsis saturnus var markii)、产香酵母菌(Zygosaccharomyces crdri).同时,还分析了这些酵母菌的碳源谱.酵母菌可利用的碳源谱及功能分析为后续发酵性能试验提供了理论指导.
To collect yeasts holding the function of producing unique flavour wine,36 strains from the Gewürztraminer spontaneous ferments were isolated and purified.Those isolates were classified into eight cohorts by the macroscopic and microscopic properties.Seven species of yeasts were further identified using Biolog System:Cryptococcus terreus A,Saccharomyces cerevisiae a/T pretorien,S. boulardii,Pichia silvicola,Trichosporon beijelii B,Williopsis saturinus var markii and Zygosaccharomyces crdri.Also,it was analyzed for the spectrum of carbon source and the function of the isolates.The results laid a backgroud for the subsequeut fermentation tests.
To collect yeasts holding the function of producing unique flavour wine,36 strains from the Gewürztraminer spontaneous ferments were isolated and purified.Those isolates were classified into eight cohorts by the macroscopic and microscopic properties.Seven species of yeasts were further identified using Biolog System:Cryptococcus terreus A,Saccharomyces cerevisiae a/T pretorien,S. boulardii,Pichia silvicola,Trichosporon beijelii B,Williopsis saturinus var markii and Zygosaccharomyces crdri.Also,it was analyzed for the spectrum of carbon source and the function of the isolates.The results laid a backgroud for the subsequeut fermentation tests.
引文
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[2] FLEET G H,HEARD G M.Yeasts growth during fermentation//Fleet G H.Wine Microbiology and Biotechnology[M].Harwood Academic,Chur,Switzerland,1993:27-54.
[3] RENAULT P,MIOT-SERTIER C,MARULLO P,et al.Genetic characterization and phenotypicvariability in Torulaspora delbrueckii species:potential applications in thewine industry[J].International Journal of Food Microbiology,2009,134(3):201-210.
[4] LAMBRECHTS M G,PRETORIUS I S.Yeast and its importance to wine aroma-are view[J].South African Journal of Enology and Viticulture,2000,21:97-129.
[5] VIANA F,GIL J V,GENOVE'S S,et al.Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formationand enological traits[J].Food Microbiology,2008,25(6):778-785.
[6] VIANA F,GIL J V,VALL'ES S,et al.Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae[J].International Journal of Food Microbiology,2009,135(1):68-74.
[7] CAPOZZI V,GAROFALO C,CHIRIATTI M A,et al.Microbial terroir and food innovation:The case of yeast biodiversityin wine[J].Microbiological Research,2015,181:75-83.
[8] CAPECE A,ROMANIELLO R,SIESTO G,et al.Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from anItalian heroic vine-growing area[J].Food Microbiology,2012,31(2):159-166.
[9]程雷,李梓,王军.葡萄自然发酵过程中酵母菌的研究[J].中国食品学报,2010,10(2):131-137.
[10]倪学理,杨志宇,莫寅斌.自然发酵在干红葡萄酒生产中的应用研究[C]//李华.第四届国际葡萄酒与葡萄酒学术研讨会论文集.杨凌:陕西人民出版社,2005:38-40.
[11]李金霞,程池,姚栗,等.Biolog微生物自动分析系统-酵母菌鉴定操作规程的研究[J].食品与发酵工业,2006,32(7):50-53.
[12]雷静,吴斌,郭峰,等.无核白甜葡萄酒产香酵母菌种筛选及其发酵性能研究[J].酿酒科技,2016(3):45-48.
[13]李婧,罗苏苏,张晓旭.葡萄相关酵母多样性及其菌种鉴定的研究进展[J].食品工业科技,2016,37(24):391-394.
[14]楚杰,王凤山,张大伟.布拉酵母菌的生物学作用及防治疾病应用研究进展[J].药物生物技术,2006,13(1):71-73.
[15] ROMANO P,SUZZI G.Potential use for Zygosaccharomyces species in winemaking[J].Journal of Wine Research,1993,4:87-94.
[16] DOMIZIO P,ROMANI C,LENCIONI L,et al.Outlining a future for non-Saccharomyces yeasts:selection of putativespoilage wine strains to be used in association with Saccharomyces cerevisiaefor grape juice fermentation[J].International Journal of Food Microbiology,2011,147(3):170-180.
[17] ERTEN H,TANGULER H.Influence of Williopsis saturnus yeasts in combination with Saccharomyces cerevisiae on wine fermentation[J].Letters in Applied Microbiology,2010,50:474-479.
[18] TANGULER H.Evaluation of Williopsis saturnus inoculum level on fermentation and flavor compounds of white wines made from emir(Vitis vinifera L.)grown in Anatolia[J].Food Biotechnology,2012,26:351-368.
[19] LEE P R,SAPUTRA A,YU B,et al.Effects of pure and mixed-cultures of Saccharomyces cerevisiae and Williopsis saturnus on the volatile profiles of grape wine[J].Food Biotechnology,2012,26:307-325.
[20] LU Y,PEH J C H,LEE P R,et al.Modulation of grape wine flavor via the sequential inoculation of Williopsis saturnus and Sac charomyces cerevisiae[J].Food Biotechnology,2017,31(4):245-263.
[21] BUTINAR L,SANTOS S,SPENCER-MARTINS I,et al.Yeast diversity in hypersaline habitats[J].FEMS Microbiology Letters,2005,244:229-234.
[2] FLEET G H,HEARD G M.Yeasts growth during fermentation//Fleet G H.Wine Microbiology and Biotechnology[M].Harwood Academic,Chur,Switzerland,1993:27-54.
[3] RENAULT P,MIOT-SERTIER C,MARULLO P,et al.Genetic characterization and phenotypicvariability in Torulaspora delbrueckii species:potential applications in thewine industry[J].International Journal of Food Microbiology,2009,134(3):201-210.
[4] LAMBRECHTS M G,PRETORIUS I S.Yeast and its importance to wine aroma-are view[J].South African Journal of Enology and Viticulture,2000,21:97-129.
[5] VIANA F,GIL J V,GENOVE'S S,et al.Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formationand enological traits[J].Food Microbiology,2008,25(6):778-785.
[6] VIANA F,GIL J V,VALL'ES S,et al.Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae[J].International Journal of Food Microbiology,2009,135(1):68-74.
[7] CAPOZZI V,GAROFALO C,CHIRIATTI M A,et al.Microbial terroir and food innovation:The case of yeast biodiversityin wine[J].Microbiological Research,2015,181:75-83.
[8] CAPECE A,ROMANIELLO R,SIESTO G,et al.Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from anItalian heroic vine-growing area[J].Food Microbiology,2012,31(2):159-166.
[9]程雷,李梓,王军.葡萄自然发酵过程中酵母菌的研究[J].中国食品学报,2010,10(2):131-137.
[10]倪学理,杨志宇,莫寅斌.自然发酵在干红葡萄酒生产中的应用研究[C]//李华.第四届国际葡萄酒与葡萄酒学术研讨会论文集.杨凌:陕西人民出版社,2005:38-40.
[11]李金霞,程池,姚栗,等.Biolog微生物自动分析系统-酵母菌鉴定操作规程的研究[J].食品与发酵工业,2006,32(7):50-53.
[12]雷静,吴斌,郭峰,等.无核白甜葡萄酒产香酵母菌种筛选及其发酵性能研究[J].酿酒科技,2016(3):45-48.
[13]李婧,罗苏苏,张晓旭.葡萄相关酵母多样性及其菌种鉴定的研究进展[J].食品工业科技,2016,37(24):391-394.
[14]楚杰,王凤山,张大伟.布拉酵母菌的生物学作用及防治疾病应用研究进展[J].药物生物技术,2006,13(1):71-73.
[15] ROMANO P,SUZZI G.Potential use for Zygosaccharomyces species in winemaking[J].Journal of Wine Research,1993,4:87-94.
[16] DOMIZIO P,ROMANI C,LENCIONI L,et al.Outlining a future for non-Saccharomyces yeasts:selection of putativespoilage wine strains to be used in association with Saccharomyces cerevisiaefor grape juice fermentation[J].International Journal of Food Microbiology,2011,147(3):170-180.
[17] ERTEN H,TANGULER H.Influence of Williopsis saturnus yeasts in combination with Saccharomyces cerevisiae on wine fermentation[J].Letters in Applied Microbiology,2010,50:474-479.
[18] TANGULER H.Evaluation of Williopsis saturnus inoculum level on fermentation and flavor compounds of white wines made from emir(Vitis vinifera L.)grown in Anatolia[J].Food Biotechnology,2012,26:351-368.
[19] LEE P R,SAPUTRA A,YU B,et al.Effects of pure and mixed-cultures of Saccharomyces cerevisiae and Williopsis saturnus on the volatile profiles of grape wine[J].Food Biotechnology,2012,26:307-325.
[20] LU Y,PEH J C H,LEE P R,et al.Modulation of grape wine flavor via the sequential inoculation of Williopsis saturnus and Sac charomyces cerevisiae[J].Food Biotechnology,2017,31(4):245-263.
[21] BUTINAR L,SANTOS S,SPENCER-MARTINS I,et al.Yeast diversity in hypersaline habitats[J].FEMS Microbiology Letters,2005,244:229-234.
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