【摘要】 以四川四姑娘山野樱桃自然发酵底泥为分离源，筛选获得一株高产β-葡萄糖苷酶（酶活力为28.9 U/L）菌株YT-35。通过形态学和18S rRNA基因序列分析，鉴定菌株YT-35为葡萄汁有孢汉逊酵母（Hanseniaspora uvarum）。生长曲线分析表明，菌株YT-35与酿酒酵母生长趋势相似，且表现出对一定浓度的酸、乙醇、糖和SO₂具有良好耐受性，适宜于果汁发酵饮品的酿造。进一步利用葡萄汁有孢汉逊酵母YT-35和酿酒酵母SC-125，分别采用单菌株、同时和顺序接种对野樱桃汁发酵分析。分析发酵过程中的有机酸含量变化，发现顺序接种酿造野樱桃饮品能够增加琥珀酸含量达到327.70 mg/L、柠檬酸含量达到292.70 mg/L；利用电子鼻对发酵饮品的气味鉴定分析，发现顺序接种酿造野樱桃发酵饮品差异性传感器响应值最大，表明其能够较大改善饮品气味。综上，葡萄汁有孢汉逊酵母YT-35可作为潜在优势非酿酒酵母菌株酿造优质野樱桃发酵饮品。更多还原

【Abstract】 By using natural fermentation sediment from wild cherries in Sichuan’s Siguniang Mountain as the isolation source,a high-yield β-glucosidase strain YT-35,with an enzyme activity of 28.9 U/L was screened.Morphological and 18S rRNA gene sequence analysis identified strain YT-35 as Hanseniaspora uvarum.Growth curve analysis indicates that YT-35’s growth trend is similar to that of Saccharomyces cerevisiae.This exhibits good tolerance to certain concentrations of acid,alcohol,sugar,and SO₂,and makes it suitable for brewing fruit juice fermented beverages.Further studies employed H.uvarum YT-35 and Saccharomyces cerevisiae SC-125 to ferment wild cherry juice by using single-strain,simultaneous and sequential inoculation methods.Analysis of the changes in organic acid content during fermentation reveals that the sequential inoculation increases the levels of succinic acid and citric acid to 327.70 mg/L and292.70 mg/L,respectively.The detection and analysis of the fermented beverages odor by electronic nose show that the sequential inoculation method could greatly improve the beverage odor.In summary,H.uvarum YT-35 can be considered a promising non-Saccharomyces yeast strain for the production of high-quality wild cherry fermentation beverage.更多还原