贵州产地刺梨果酒产酒精酵母的筛选及其发酵性能研究

选取贵州遵义、荔波、六盘水、都匀4个地区的新鲜刺梨为实验材料，采用孟加拉红培养基分离纯化、2,3,5-三苯基氯化四氮唑（TTC）培养基初筛产酒精能力强的酵母菌株，结合杜氏小管产气实验和耐受性实验复筛发酵性能优良的酵母菌株，然后采用复筛菌株酿造刺梨果酒，测定果酒理化指标，最后基于26S rDNA基因序列对复筛菌株进行分子生物学鉴定。结果表明，从刺梨中共分离得到35株酵母菌，并从中复筛3株优良酵母，编号分别为GL14、GP21、GP24，其产气快、凝聚性强，可耐受50%葡萄糖、18%vol乙醇、300 mg/L SO2、pH=2环境。菌株GL14、GP24发酵酿制的刺梨果酒在澄清度及酒精度方面优于菌株GP21，而菌株GP21在刺梨果酒的香气上更优，说明3株酵母菌均具有刺梨果酒酿造潜力。经鉴定，菌株GL14为异常威克汉姆酵母（Wickerhamomyces anomalus），菌株GP21、GP24为热带假丝酵母（Candida tropicalis）。

Screening and fermenting property of alcohol-producing yeasts in Rosa roxbunghii from Guizhou

Using fresh Rosa roxbunghii in Zunyi, Libo, Liupanshui and Duyun region of Guizhou province as experimental materials, and the yeast strains with strong alcohol-producing ability were isolated and purified by Bengal red medium and initially screened by 2,3,5-triphenyltetrazolium chloride (TTC) medium, and the yeasts with excellent fermentation performance were re-screened by Duchenne tube gas production experiment and resistance experiment. The R. roxbunghii wine was brewed with re-screened yeasts, and the physical and chemical indicators of the wine were determined, meanwhile these re-screened yeasts were identified by molecular biology identification based on 26S rDNA gene sequences. The results showed that 3 excellent yeasts, GL14, GP21 and GP24 were screened out from the 35 yeast strains isolated from R. roxbunghii, which had fast gas production and strong cohesion, and could resist environment with 50% glucose, 18%vol ethanol, 300 mg/L SO2 and pH 2. The wines brewed by strains GL14 and GP24 were superior to that brewed by strain GP21 in terms of clarity and alcohol content, while the strain GP21 were superior to the strain GL14 and GP24 in fragrance of the wine. After identification, the strain GL14 was Wickerhamomyces anomalus, the strains GP21 and GP24 were Candida tropicalis.