西藏沙棘酵母菌的分离鉴定及其产香特性分析

doi:10.7506/spkx1002-6630-20211219-216

食品科学 ›› 2022, Vol. 43 ›› Issue (20): 207-215.doi: 10.7506/spkx1002-6630-20211219-216

西藏沙棘酵母菌的分离鉴定及其产香特性分析

张二豪，何萍，刘盼盼，简阅，陈蕊，徐雨婷，禄亚洲，罗章

（西藏农牧学院食品科学学院，西藏林芝 860000）

出版日期:2022-10-25 发布日期:2022-10-26
基金资助:
西藏农牧学院生物技术一流专业建设项目（2022-007）；西藏自治区自然科学基金项目（XZ202101ZR0117G）； 2021年度西藏自治区级大学生创新创业训练计划项目（2021-012）

Identification and Aroma-Producing Characteristics of Yeast Strains Isolated from Tibet-Grown Hippophaer hamnoides

ZHANG Erhao, HE Ping, LIU Panpan, JIAN Yue, CHEN Rui, XU Yuting, LU Yazhou, LUO Zhang

(Food Science College, Tibet Agriculture and Animal Husbandry University, Linzhi 860000, China)

Online:2022-10-25 Published:2022-10-26

摘要/Abstract

摘要： 以西藏隆子县野生沙棘为原材料分离酵母菌，经分离纯化后得到4 株具有良好发酵能力的酵母菌，经形态观察和26S rDNA测序，4 株酵母均为酿酒酵母菌（Saccharomyces cerevisiae）。对照商用酿酒酵母（ATCC 9763）进行生长特性、耐受性和发酵特性分析。结果表明，菌株Nysj-7耐乙醇能力（体积分数18%）高于菌株Nysj-4、Nysj-9和菌株ATCC 9763，与菌株Nysj-1相同，且耐SO2能力明显高于其他菌株；菌株Nysj-4、Nysj-7、Nysj-9和菌株ATCC 9763的耐葡萄糖质量浓度相同，均为500 g/L，高于Nysj-1；4 株分离酵母菌耐最低pH值相同，均为2.5；菌株Nysj-7、Nysj-1和Nysj-4产乙醇能力与商用酵母菌ATCC 9763相当，强于菌株Nysj-9；菌株Nysj-7产酯能力强于其他菌株，产硫化氢能力低于其他菌株，产β-葡萄糖苷酶能力高于菌株ATCC 9763，与菌株Nysj-1和Nysj-9差异不显著，但低于菌株Nysj-4；挥发性物质检测结果表明，菌株Nysj-7发酵的沙棘果酒中挥发性物质524 种，与ATCC 9763相比，差异代谢物95 种，其中上调表达挥发性物质69 种，下调表达26 种，且上调表达的香气物质相对含量显著高于下调表达的香气物质相对含量；主成分分析结果表明，菌株Nysj-7与ATCC 9763相比，其挥发性物质在表达量上存在明显差异。综上所述，Nysj-7菌株具有良好的发酵特性和耐受性，可用于果酒酿造。

关键词: 沙棘；分离鉴定；耐受性；发酵特性；挥发性物质；差异代谢物分析

Abstract: In this study, four yeast strains with good fermentation ability were isolated and purified from wild Hippophaer hamnoides collected from Longzi country, Tibet. All of these strains were identified as Saccharomyces cerevisiae by 26S rDNA gene sequence analysis. Their growth characteristics, tolerance and fermentation characteristics were evaluated in comparison with those of Saccharomyces cerevisiae ATCC9763. The results showed that the 18% ethanol tolerance of strain Nysj-7 was higher than that of Nysj-4, Nysj-9 and ATCC9763, but the same as that of Nysj-1, and the SO2 tolerance of Nysj-7 was higher than that of the other strains. Nysj-4, Nysj-7, Nysj-9 and ATCC9763 could tolerate 500 g/L glucose concentration, which was higher than that observed for Nysj-1. The four strains could grow at pH 2.5. The ethanol production capacity of Nysj-7, Nysj-1, Nysj-4 and ATCC9763 was the same as that of Saccharomyces cerevisiae ATCC9763, and higher than that of Nysj-9. Nysj-7 exhibited the highest ester production capacity and lowest H2S production capacity, and its β-glucosidase production capacity was higher than that of ATCC9763 and lower than that of Nysj-4, but not significantly different from that of Nysj-1 and Nysj-9. By gas chromatography-mass spectrometry (GC-MS), a total of 524 volatile substances were detected in seabuckthorn wine fermented by Nysj-7, and 95 differential metabolites were identified compared with that fermented by ATCC9763 including 69 significantly up-regulated volatile substances and 26 significantly down-regulated volatile substances; the relative content of the former was higher than that of the latter. Principal components analysis (PCA) indicated that there was an obvious difference in the expression of volatile substances by Nysj-7 compared with ATCC 9763. In conclusion, strain Nysj-7 has good tolerance and fermentation characteristics and can be used for fruit wine brewing.

Key words: Hippophaer hamnoides; isolation and identification; tolerance; fermentation characteristics; volatile substances; differential metabolite analysis

中图分类号:

TS261.1

张二豪，何萍，刘盼盼，简阅，陈蕊，徐雨婷，禄亚洲，罗章. 西藏沙棘酵母菌的分离鉴定及其产香特性分析[J]. 食品科学, 2022, 43(20): 207-215.

ZHANG Erhao, HE Ping, LIU Panpan, JIAN Yue, CHEN Rui, XU Yuting, LU Yazhou, LUO Zhang. Identification and Aroma-Producing Characteristics of Yeast Strains Isolated from Tibet-Grown Hippophaer hamnoides[J]. FOOD SCIENCE, 2022, 43(20): 207-215.

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西藏沙棘酵母菌的分离鉴定及其产香特性分析

Identification and Aroma-Producing Characteristics of Yeast Strains Isolated from Tibet-Grown Hippophaer hamnoides

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