哈密瓜野生型戴尔有孢圆酵母的筛选及鉴定

Screening and characterization of wild type yeast Torulaspora delbrueckii from Cantaloupe

摘要

戴尔有孢圆酵母（Torulaspora delbrueckii）是目前研究最多的非酿酒酵母之一，被广泛应用于各类果酒酿造中，与酿酒酵母共同发酵，能够提高果酒风味的多样性。本次试验从海南乐东佛罗镇的哈密瓜表皮上筛选出1株野生型酵母，通过对菌株进行表型观察及基于18S rDNA测序构建该菌株的系统发育树，鉴定为Td。在果酒发酵条件下，Td在乙醇含量4%～20%、pH2.8～3.6、二氧化硫质量浓度100～500 mg·L⁻¹下均能够正常生长，在乙醇含量4%、pH3.6、二氧化硫质量浓度300 mg·L⁻¹的环境下生长量最高。试验结果表明，Td不仅不产生硫化氢，不会对酿酒酵母产生嗜杀效应，而且能提高哈密瓜果酒的风味，可用于哈密瓜果酒的生产中。

Abstract

Torulaspora delbrueckii is one of non-Saccharomyces yeasts mostly used for research, and is widely used for brewing of various fruit wines. It is co-fermented with Saccharomyces cerevisiae for improving fruit wine flavors. In this experiment, a wild-type yeast strain was selected from the peel of cantaloupe in Fulo Town, Ledong County, Hainan Province. Through phenotypic observation of the strain and constructing a phylogenetic tree based on 18S rDNA sequencing, the strain was identified as T. delbrueckii. Under the fermentation condition of fruit wine, T. delbrueckii grew normally in the range of alcohol content 4%−20%, pH 2.8−3.6 and sulfur dioxide concentration 100−500 mg·L⁻¹, and the growth rate was the highest under the condition of alcohol content 4%, pH 3.6 and sulfur dioxide concentration 300 mg·L⁻¹. The results show that T. delbrueckii did not produce hydrogen sulfide, had no killing effect on S. cerevisiae, and improved the flavor of cantaloupe fruit wine, which can be used in the production of cantaloupe fruit wine.

关键词

戴尔有孢圆酵母 / 非酿酒酵母 / 哈密瓜果酒 / 18S rDNA / 风味

Key words

Torulaspora delbrueckii / non-Saccharomyces cerevisiae / cantaloupe wines / 18S rDNA sequencing / flavors

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基金资助

2023年海南省挂职科技副乡镇长派遣计划项目(HNKJPQ2023017)