【摘要】 为了筛选得到降L-苹果酸的酵母菌株,采用L-苹果酸降解指示培养基显色法和高效液相色谱(HPLC)对来自宁夏贺兰山东麓赤霞珠葡萄自然发酵汁中分离的7个种共299株酵母进行L-苹果酸降解能力的分析。结果显示:共有13株酵母具有降解L-苹果酸的能力,且不同酵母菌株降解L-苹果酸的能力差异显著。降酸能力强(降解率≥90%)的菌株多属于美极梅齐酵母(Metschnikowia pulcherrima)和库德毕赤酵母(Pichia kudriavzevii),少数葡萄有孢汉逊酵母(Hanseniaspora uvarum)可微弱降解L-苹果酸,而星形假丝酵母(Candida zemplinina)、戴尔有孢圆酵母(Torulaspora delbrueckii)、加利福尼亚假丝酵母(Candida californica)和酿酒酵母(Saccharomyces cerevisiae)都不能降解L-苹果酸。降L-苹果酸酵母菌株的获得为葡萄酒降酸提供新的菌种资源,为酵母菌开发利用提供借鉴。更多还原

【Abstract】 In order to screen the yeast strains with L-malic acid degradation ability, 299 yeast strains belonged to 7 species from the natural fermentation broth of Cabernet Sauvignon from the Eastern Foothills of Helan in Ningxia were isolated, and their L-malic acid degradation ability were analyzed by color indicator medium and HPLC. 13 yeast strains with different L-malic acid degradation ability were selected. Yeast strains with strong deacidification ability(degradation rate ≥90%) were most belonged to Metschnikowia pulcherrima and Pichia kudriavzevii. Several Hanseniaspora uvarum strains could degrade L-malic acid weakly. Candida zemplinina, Torulaspora delbrueckii, Candida californica and Saccharomyces cerevisiae could not degrade L-malic acid. The obtaining of yeast strains with L-malic acid degradation ability will provide new yeast resources for wine deacidification, and provide reference for the development and utilization of yeasts.更多还原