宁夏贺兰山东麓降L-苹果酸葡萄酒酵母的筛选

为了筛选得到降L-苹果酸的酵母菌株，采用L-苹果酸降解指示培养基显色法和高效液相色谱（HPLC）对来自宁夏贺兰山东麓赤霞珠葡萄自然发酵汁中分离的7个种共299株酵母进行L-苹果酸降解能力的分析。结果显示：共有13株酵母具有降解L-苹果酸的能力，且不同酵母菌株降解L-苹果酸的能力差异显著。降酸能力强（降解率≥90%）的菌株多属于美极梅齐酵母（Metschnikowia pulcherrima）和库德毕赤酵母（Pichia kudriavzevii），少数葡萄有孢汉逊酵母（Hanseniaspora uvarum）可微弱降解L-苹果酸，而星形假丝酵母（Candida zemplinina）、戴尔有孢圆酵母（Torulaspora delbrueckii）、加利福尼亚假丝酵母（Candida californica）和酿酒酵母（Saccharomyces cerevisiae）都不能降解L-苹果酸。降L-苹果酸酵母菌株的获得为葡萄酒降酸提供新的菌种资源，为酵母菌开发利用提供借鉴。

Screening of yeast strains with L-malic acid degradation ability from Eastern Foothills of Helan in Ningxia

In order to screen the yeast strains with L-malic acid degradation ability,299 yeast strains belonged to 7 species from the natural fermentation broth of Cabernet Sauvignon from the Eastern Foothills of Helan in Ningxia were isolated,and their L-malic acid degradation ability were analyzed by color indicator medium and HPLC.13 yeast strains with different L-malic acid degradation ability were selected.Yeast strains with strong deacidification ability(degradation rate≥90%)were most belonged to Metschnikowia pulcherrima and Pichia kudriavzevii.Several Hanseniaspora uvarum strains could degrade L-malic acid weakly.Candida zemplinina,Torulaspora delbrueckii,Candida californica and Saccharomyces cerevisiae could not degrade L-malic acid.The obtaining of yeast strains with L-malic acid degradation ability will provide new yeast resources for wine deacidification,and provide reference for the development and utilization of yeasts.