本文已被：浏览 1886次 下载 381次
投稿时间：2019-04-24
投稿时间：2019-04-24
中文摘要: 酵母菌是决定果酒品质的关键因素。采用稀释涂布平板法分离纯化酒曲中的菌株，以传统形态学及分子系统发育分析对酵母菌进行初步鉴定，从6 种市售酒曲样品中分离出10 株酵母菌，经26S rDNA 序列分析，有3 株为库德里亚夫毕赤酵母 （Pichia kudriavzevii），1 株为异常毕赤酵母 （Pichia anomala），2 株克鲁维酵母（Kluyveromyces marxianus），3 株酿酒酵母（Saccharomyces cerevisiae），1 株葡萄牙棒孢酵母（Clavispora lusitaniae）。通过初筛将筛选出的酵母菌CK-03 用于猕猴桃汁发酵，发酵液经顶空固相微萃取-气质联用技术（solid phase microextraction- gas chromatography/mass spectrometry，SPME-GC/MS）测定分析，结果显示共检测出25 种挥发性成分，主要为酯类和醇类物质。
Abstract:Yeasts are the key factors for fruit wine fermentation.10 strains of yeasts were isolated from the koji in the market by dilution plating procedure and identificated with morpholoy and 26S rDNA analysis.The results showed that three of them were Pichia kudriavzevii；one of them was Pichia anomala；two of them were Kluyveromyces marxianus；three of them were Saccharomyces cerevisiae；the last one was Clavispora lusitaniae.The strain CK-03 was screened and selected as fermentation strain for kiwi fruit juice.The volatile components of CK-03 fermentation liquid were extracted by solid-phase microextraction and identified by gas chromatography-mass spectrometry（GC/MS）.Twenty-five volatile components were identified and the major volatile components were esters and alcohols.
文章编号：201915002 中图分类号： 文献标志码：
基金项目:国家自然科学基金项目（81860624）
| 作者 | 单位 |
| 杜刚，陆小凯，詹梦涛，娄水珠，陈静，杨海英 | 1.云南民族大学民族药资源化学国家民族事务委员会-教育部重点实验室，云南 昆明 650500；2.云南民族大学化学与环境学院，云南 昆明 650500 |
引用文本：
津ICP备20000603号-1