酿酒葡萄表皮产酶非酿酒酵母的筛选及其产酶特性研究

非酿酒酵母是葡萄酒发酵过程中主要微生物之一，对葡萄酒品质具有重要影响。该研究从新疆昌吉的酿酒葡萄表皮分离产酶非酿酒酵母，基于26S rDNA序列对菌株进行分子生物学鉴定，并研究其产酶特性。结果表明，从酿酒葡萄表皮分离到酵母菌株62株，其中毕菌株CZ4（赤克鲁维酵母（Pichia kluyveri））产β-葡萄糖苷酶活性最高为214.57 U/mL，菌株KS5（葡萄有孢汉逊酵母（Hanseniaspora uvarum））产蛋白酶活性最高为178.56 U/mL，菌株KS3（仙人掌有孢汉逊酵母（Hanseniaspora opuntiae））产脂肪酶活性最高为184.68 U/mL。随着培养时间与SO2、糖以及酒精度的增加，3株高产酶酵母对糖、酒精和SO2耐受性整体呈现先增加后减少的趋势。

Screening of non-Saccharomyces cerevisiae from wine grape epidermis and its enzyme-producing ability

Non-Saccharomyces cerevisiae are the main microorganisms in the process of wine fermentation and have an important influence on wine quality. In this study, enzyme-producing non-S. cerevisiae were isolated from epidermis of wine grape in Changji, Xinjiang. The strains were identified by molecular biology and the enzyme-producing ability were studied. The results showed that 62 yeast strains were isolated from the epidermis of wine grapes, among them, strain CZ4 (Pichia kluyveri) had the highest β-glucosidase activity of 214.57 U/ml, strain KS5 (Hanseniaspora uvarum) had the highest protease activity of 178.56 U/ml and the strain KS3 (Hanseniaspora opuntiae) had the highest lipase activity of 184.68 U/ml. With the increase of the culture time, SO2 conctent, sugar and alcohol content, the tolerance of the 3 high enzyme-producing yeast to sugar, alcohol and SO2 showed an overall trend of increasing first and then decreasing.