番木瓜酒产香酵母的筛选与鉴定

doi:10.7506/spkx1002-6630-201321040

食品科学 ›› 2013, Vol. 34 ›› Issue (21): 193-197.doi: 10.7506/spkx1002-6630-201321040

番木瓜酒产香酵母的筛选与鉴定

古其会，刘四新，李从发*

海南大学食品学院，海南海口 570028

收稿日期:2013-05-02 修回日期:2013-10-12 出版日期:2013-11-15 发布日期:2013-10-28
通讯作者: 李从发 E-mail:congfa@vip.163.com
基金资助:
“十一五”国家科技支撑计划项目(2007BAD76B04)

Isolation and Identification of Aroma-producing Yeast for Papaya Wine

GU Qi-hui，LIU Si-xin，LI Cong-fa*

College of Food Science and Technology, Hainan University, Haikou 570028, China

Received:2013-05-02 Revised:2013-10-12 Online:2013-11-15 Published:2013-10-28
Contact: LI Cong-fa E-mail:congfa@vip.163.com

摘要/Abstract

摘要：

从多种成熟水果的果肉、果皮、果园土壤以及自然发酵的番木瓜酒中，分离出121株酵母菌。其中从番木瓜酒中分离出一株酵母菌P3-3，该菌株在乙醇体积分数18%，SO2质量浓度300mg/L，pH2.1时能发酵产气。由该菌株发酵制成的番木瓜酒总酯含量达到6.53g/L，乙醇体积分数达到12%，而且香气浓郁、独特。经形态和分子生物学鉴定，该菌株为梅奇酵母(Metschnikowia sp.)。

关键词: 番木瓜, 果酒, 产香酵母, 分离, 鉴定, 梅奇酵母

Abstract:

One hundred and twenty-one yeast stains were isolated from the pericarps and pulps of various tropical and subtropical
fruits, soils and papaya wine. A yeast strain named P3-3 with excellent performance for the fermentation of papaya
wine was selected. This strain exhibited powerful aroma-producing and fermentation capability under the conditions of 18%
ethanol, 300 mg/L SO2 and pH 2.1. Strain P3-3 could form its unique flavor. It was identified as Metschnikowia sp. and could
contribute to the aroma complexity of papaya wine.

Key words: papaya (Carica papaya L.), fruit wine, aroma-producing yeast, isolation, identification, Metschnikowia sp.

中图分类号:

Q939.97

古其会，刘四新，李从发*. 番木瓜酒产香酵母的筛选与鉴定[J]. 食品科学, 2013, 34(21): 193-197.

GU Qi-hui，LIU Si-xin，LI Cong-fa*. Isolation and Identification of Aroma-producing Yeast for Papaya Wine[J]. FOOD SCIENCE, 2013, 34(21): 193-197.

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番木瓜酒产香酵母的筛选与鉴定

Isolation and Identification of Aroma-producing Yeast for Papaya Wine

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