昌黎产区产酶酵母多样性及其应用潜力分析

利用优选酵母混菌发酵,是改善葡萄酒品质及增香的有效途径。以赖氨酸培养基、WL培养基和产酶筛选培养基为基础,分析了昌黎4个葡萄园土样中产酶酵母的多样性,结果表明,该地区产酶酵母丰富,50%的产酶酵母能同时产2种或2种以上的酶。对产酶酵母酿造因子耐性分析表明,菌株GY1、M9和J24具有高糖耐性,适合于高糖低醇果酒酿造;菌株GY13和M9具有高酒精耐性,酒精含量为15.000%时活性较强;菌株J24和GY1具有高酸耐性,pH 2.5时具有较高活性;7株菌15℃时具有较高活性。综合分析发现,菌株M9(Torulaspora delbrueckii)同时产β-葡萄糖苷酶、果胶酶和纤维素酶,除酸耐性较差外,具有高糖、高酒精度和低温耐性,在高糖低醇果酒酿造中具有很大应用潜力。

Diversity and application potential of enzyme producing yeasts in Changli

Mixed fermentation of enzyme-producing yeast and Saccharomyces cerevisiae is an effective way to improve the quality and aroma of wine.In this study,yeasts in soil samples from four vineyards in the Changli region were screened and isolated.The diversity of enzyme-producing yeasts in the Changli area were analyzed using lysine medium,WL medium,and screening mediums.The results demonstrated that there were abundant enzyme-producing yeasts in the Changli area.Approximately 50%of the enzyme-producing yeasts produced two or more enzymes simultaneously.The analysis of environmental tolerance to wine brewing showed that three strains(GY1 S.cerevisiae,M9 Torulaspora delbrueckii,and J24 Pichia membranaefaciens)had high sugar tolerance and were suitable for brewing high sugar and low alcohol fruit wines.Strain GY13(Zygosaccharomyces bailii)and strain M9 had high alcohol tolerance,and their activity was high when the alcohol content was 15.000%.Strains J24 and GY1 had high acid tolerance and activity at pH 2.5.Seven strains had high activity at 15℃.Comprehensive analysis demonstrated that strain M9 producedβ-glucosidase,pectinase and cellulase simultaneously.It had poor acid tolerance but high sugar and alcohol tolerance,as well as low-temperature tolerance.Based on the above results and literature reports,the M9 strain is likely to have a significant application potential for the production of high sugar and low alcohol fruit wines.The above-mentioned enzyme-producing yeasts had different tolerances and may have specific brewing significance for different types of brewing technologies.However,additional brewing studies need to be performed to validate our findings.