新疆杏果自然发酵醪中产香酿酒酵母的分离鉴定及其发酵特性OA

To screen for indigenous Saccharomyces cerevisiae strains with superior aroma-producing capability,using the fermentation mash of Xinjiang apricot fruit as the isolation source,strain was screened preliminarily using a 96-well plate high-throughput colorimetric method with p-nitrophenyl-β-D-galactopyranoside as the substrate,and the obtained strains were screened secondarily via simulated apricot wine fermentation experiments.The fermentation characteristics,β-glucosidase and esterase production capacities,and multiple stress tolerances of the target strains were comprehensively analyzed,and morphological observation combined with molecular biological techniques was performed for strain identification.The results showed that 16 yeast strains were preliminarily screened from the fermentation mash of 4 Xinjiang apricot varieties,among which 2 strains with strong aroma-producing performance,designated M1-7-2 and MS-9,were further obtained and identified as S.cerevisiae var.boulardii and S.cerevisiae,respectively.The β-glucosidase activity and esterase activity of strain M1-7-2 were 16.31 and 18.88 U/L,respectively,while those of strain MS-9 were 15.96 and 18.26 U/L,respectively.Both strains exhibited tolerance to stresses of 10-40℃,pH 3-7,glucose 300 g/L,SO2 150 mg/L,and 16%ethanol.The results of this study can provide reliable strain resources for the development of apricot wine starters and the quality improvement of apricot wine.