葡萄酒酿酒酵母嗜果糖特性的评价方法

A method for assessment of the fructophilicity of wine yeast strains

摘要:

【目的】酿酒酵母的嗜果糖性是葡萄酒酵母选育工作的一项重要内容。建立评价菌体发酵果糖能力的方法, 是葡萄酒酿酒酵母嗜果糖性研究的基础。【方法】以3株不同果糖发酵能力的酵母菌为研究对象, 考察菌体在模拟葡萄汁培养基条件下, 发酵情况与单糖利用之间的关系; 并通过数学方程拟合单糖动力发酵曲线, 得到发酵持续时间、葡萄糖浓度拟为0时的果糖浓度、果糖与葡萄糖曲线面积的差值等参数。【结果】这些参数可以反应出菌体的发酵速率和嗜果糖性。其中后两个参数能显著将3个菌株的嗜果糖特性区分开。【结论】为高果糖利用优良葡萄酒酿酒酵母菌株的筛选和构建, 提供了较为全面、客观和有效的评价方法。

Abstract:

[Objective] Fructophilicity of wine yeasts is critically important for the maintenance of a high fermentation rate at the end of alcoholic fermentation. [Methods] In this study three Saccharomyces cerevisiae strains with different fermentation traits were investigated in synthetic grape medium to determine the relationship between their relative abilities to utilise glucose and fructose and fermentation performances. [Results] Parameters obtained by calculating from kinetic glucose and fructose fermentation curve, include fermentation duration, fructose concentration if glucose concentration was 0, area difference under fructose and glucose curve. The latter two parameters can rank their fructophilicity significantly. [Conclusion] This study provides an effective and objective method for programs which seek to generate strains that have a high fructose utilization capacity in wine fermentation.