摘要 为研究优良本土酿酒酵母与商业酵母在混菌发酵中的发酵特性,以商业酿酒酵母UCD522和UCD2610为原始菌株,构建携带卡那霉素抗性基因(KanMX)的菌株UCD522K和UCD2610K,并在2种酵母可同化氮(YAN)质量浓度(55,433mg N/L)下验证抗性标记不会影响酵母的发酵速度和细胞数量。在此基础上,将NX11424分别与UCD522K和UCD2610K按照1∶1的活菌数混合接种进行葡萄酒模拟发酵。结果表明:与纯种发酵相比,混菌接种不影响发酵进程,其发酵速率在高YAN浓度下差别不大,在低YAN浓度时,位于两纯种发酵之间,且更接近发酵速率快的菌株。YAN浓度影响混菌体系中菌株的比例。在与UCD522K混合发酵中,NX11424在高YAN浓度的整个发酵过程中,具有明显的数量优势,而低YAN时,二者的活菌数比例基本保持在1∶1。在与UCD2610K的混合中,二者的活菌数比例在2个YAN浓度下均维持在1∶1。本研究成功将抗性标记运用到葡萄酒生境的混菌发酵体系中,实现了对发酵过程中不同酿酒酵母菌株数量的快速灵敏监控。本土酵母NX11424在具有强发酵性能和嗜杀性的商业酵母的酿造环境中占据优势,为酿造更具特色的葡萄酒提供数据支撑。 The aim of this study was to investigate the characteristics of multi-starter fermentation with Chinese indigenous yeast and commercial strains.UCD522K and UCD2610K carrying the kanamycin resistance gene(KanMX)were constructed using commercial S.cerevisiae UCD522 and UCD2610 as the original strains.The fermentation rates and yeast population were not affected by the resistance marker during the fermentations under two levels(55,433 mg N/L)of yeast assimilable nitrogen(YAN)concentrations.On this basis,the characteristics of mixed fermentation(inoculation ratio 1∶1)with indigenous yeast NX11424 and UCD522K or and UCD2610K were studied respectively.The results showed that compared with pure fermentation,mixed fermentation did not change the fermentation process,and their fermentation rates were not significantly different under high YAN level.The rate of mixed fermentation was between each of pure fermentation under low YAN level.And it was also closer to the fast fermentation strain.The amount of each yeast in the mixed fermentation was influenced by the concentration of YAN.NX11424 continued predominance during the mixed fermentation with UCD522K at high YAN level,while it showed a ratio of 1∶1 throughout the fermentation under low YAN level.In the mixed fermentation with UCD2610K,the ratio of NX11424 to UCD2610K was maintained at 1∶1 regardless of YAN concentrations.A kanamycin resistance marker-aided approach with higher screen efficiency was successfully applied in the multi-starter fermentation of wine-like condition in this work,realizing the rapid and sensitive monitor of the number of different S.cerevisiae strains during fermentation.This study also found that indigenous Chinese strain NX11424 could dominate in the wine-making environment with strong fermenting performance and killer commercial yeasts,providing data support for making wines with more particular flavor.
出处 《中国食品学报》 EI CAS CSCD 北大核心 2021年第4期90-98,共9页 Journal of Chinese Institute Of Food Science and Technology
基金 国家重点研发计划项目(2019YFD1002500) 国家现代农业(葡萄)产业技术体系建设专项(CARS-29-jg-03)。
