富硒猕猴桃果酒酵母的筛选及鉴定.docxVIP

富硒猕猴桃果酒酵母的筛选及鉴定郝瑶1，王陶1，李文1,*，李同祥1，袁航2（1.徐州工程学院 江苏省食品资源开发与质量安全重点建设实验室，江苏 徐州221008；2.中国科学院离子束生物工程学重点实验室，安徽 合肥230031）摘 要：通过酵母菌的分离、显微镜观察和WL培养基的筛选，初筛出酵母菌10 株。采用猕猴桃果汁发酵法、CO2损失质量比较法、以及生理生化的鉴定，从中复筛出一株发酵能力好、产果香酒香浓郁的菌株Y-41。查阅《酵母菌 的特征与鉴定手册》，初步鉴定该菌株为毕赤酵母属，再通过分子生物学鉴定，确定该菌株为库德里阿兹威氏毕赤 酵母（Pichia kudriavzevii）。对Y-41菌种进行了耐受性检测，结果表明Y-41对葡萄糖、酒精度、pH值具有较高耐受 性，可作为富硒猕猴桃果酒发酵专用菌种。关键词：富硒猕猴桃；酵母菌；筛选；鉴定Screening and Identi?cation of Yeast for Production of Wine from Selenium-Enriched KiwifruitsHAO Yao1, WANG Tao1, LI Wen1,*, LI Tong-xiang1, YUAN Hang2(1. Jiangsu Key Construction Laboratory of Food Resource Development and Quality Safe, Xuzhou Institute of Technology,Xuzhou221008, China; 2. Key Laboratory of Ion Beam Bio-engineering, Chinese Academy of Sciences, Hefei230031, China)Abstract: Ten yeast isolates were obtained through microscopic observation and screening using WL medium, and one of them was identi?ed by carbon dioxide weight loss comparison as well as physiological and biochemical characterization and named as Y-41. The strain Y-41 was found to have a strong ability to ferment kiwifruit juice into wine with a strong fruity aroma. This strain was preliminarily identi?ed as a member of the genus Pichia according to Yeasts: Characteristics and Identification and further con?rmed as Pichia kudriavzevii by molecular biology. Y-41 was highly tolerant to glucose, alcohol and pH, and could be used for wine fermentation from selenium-enriched kiwifruit juice.Key words: selenium-enriched kiwifruit; yeast; screening; identi?cation中图分类号：Q939.96；TS05doi:10.7506/spkx1002-6630-201421034文献标志码：A文章编号：1002-6630（2014）21-0175-05猕猴桃（Actinidia chinensis Planch）被称为“果中之王”，含有异亮氨酸、酪氨酸、亮氨酸、苯丙氨酸、丙 氨酸等10多种氨基酸，丰富的钙、磷、铁等矿物质，还 含有胡萝卜素、VC及VB等多种维生素，对保持人体健 康具有重要的作用[1-2]。猕猴桃具有降血脂[3]、防癌和治 癌[4]、抗炎和提高免疫力[5]等作用。猕猴桃果酒中的VC含 量特别高，据检测每升酒中VC含量为480 mg[6]。我国猕猴桃野生果实蕴藏量极为丰富，但由于其果实 较小，食用不方便，不耐储藏，野生猕猴桃资源一直没有 得到很好的开发利用[7]。硒是人体必需的微量元素，开发 生物源有机硒食品或食品添加剂是给机体提供硒源的有效 途径[8-9]。万源市位于四川东北部，大巴山腹心地带，是四 川省唯一的天然富硒区，其野生猕猴桃富含硒元素。酿酒酵母是影响果酒品质的重要因素之一，