【摘要】 脯氨酸是葡萄汁中含量最为丰富的α-氨基酸之一，但难以被酵母利用。为筛选出高脯氨酸利用能力的本土酿酒酵母，本研究对靛红衍生化比色法进行了优化，确定了脯氨酸的最佳检测条件；在以脯氨酸为唯一氮源的模拟葡萄汁中检测了17个酿酒酵母菌株对脯氨酸的利用特性，于含有不同水平酵母可同化氮（YAN）和脯氨酸的模拟汁中检测菌株发酵后的脯氨酸残留量，计算脯氨酸利用率。结果表明，在100 mg·L^-1 YAN+350 mg·L^-1脯氨酸和250 mg·L^-1 YAN+200 mg·L^-1脯氨酸的条件下，与450 mg·L^-1 YAN相比，酿酒酵母的平均发酵速率减缓了22.98%和12.15%，其中本土酿酒酵母LFP525的脯氨酸利用率达69.42%与62.31%，高出EC1118商业酿酒酵母5.42个百分点与11.29个百分点，有较高的应用潜力。更多还原

【Abstract】 Proline is one of the most abundant α-amino acid in grape juice,but it is difficult to be utilized by yeast.To screen the indigenous Saccharomyces cerevisiae with high proline utilization ability,the method of indigo derivative colorimetry was optimized and the optimal detection conditions of proline were determined.The proline utilization characteristics of 17 strains of Saccharomyces cerevisiae were tested in the fermentation of simulated grape juice with proline as the only nitrogen source.The residue proline was detected in simulated grape juice containing different levels of assimilable nitrogen and proline,and the proline utilization was calculated.The results showed that in media with 100 mg·L^-1 yeast assimilate nitrogen （YAN）+350 mg·L^-1 proline and 250 mg·L^-1 YAN+200 mg·L^-1 proline,the average fermentation rate of Saccharomyces cerevisiae slowed down by 22.98% and 12.15% compared with 450 mg·L^-1 YAN.Proline utilization rates of indigenous S.cerevisiae LFP525 were 69.42% and 62.31%,higher than that of commercial S.cerevisiae EC1118 by 5.42 percent points and 11.29 percent points,indicating its application potential.更多还原