高产酸本土非酿酒酵母菌株的筛选及发酵性能研究

以25株本土非酿酒酵母菌为研究对象，采用酵母浸出粉胨葡萄糖（YPD）10培养基及Triple M改良模拟汁初筛，并进行耐受性（乙醇、SO2、糖及pH）测定及葡萄汁发酵，筛选能够有效增加葡萄酒酸度的优良本土非酿酒酵母菌。结果表明，非酿酒酵母菌株LT1及HU4产酸性能较好，具有较好的乙醇、SO2、糖和pH耐受性，其中菌株LT1能耐受乙醇体积分数12%、糖400 g/L及pH 2.75，菌株HU4能耐受乙醇体积分数6%vol、糖250 g/L及pH 2.75。菌株LT1和HU4在葡萄汁中启酵时间较短，发酵旺盛期CO2质量损失速率均＞0.8 g/（L·h），乳酸产量分别为0.93 g/L、1.14 g/L，乙酸产量分别为0.38 g/L、0.42 g/L，具备酿造增酸葡萄酒的潜力。

Screening and fermentation performance of native non-Saccharomyces cerevisiae with high lactic acid production

Using 25 strains of native non-Saccharomyces cerevisiae as research objects, the excellent native non-S. cerevisiae that could effectively increase the acidity of the wine was screened by yeast peptone dextrose (YPD) 10 medium and Triple M modified simulated juice preliminary screening, determining tolerance (ethanol, SO2, sugar and pH) and fermenting grape juice. The results showed that non-Saccharomyces strains LT1 and HU4 had good acid production performance and tolerance to ethanol, SO2, sugar and pH. Among them, the strain LT1 could tolerate ethanol volume fraction 12%, sugar 400 g/L and pH 2.75, while the strain HU4 could tolerate ethanol volume fraction 6%, sugar 250 g/L and pH 2.75. The start fermentation time of strain LT1 and HU4 were shorter in grape juice, the CO2 mass loss rate exceeded 0.8 g/(L·h) in active fermentation period. The lactic acid yield was 0.93 g/L and 1.14 g/L, and the acetic acid yield was 0.38 g/L and 0.42 g/L, respectively, which had the potential to make wine with high acid content.