黑莓果酒发酵期间功能性成分变化规律研究

[目的]研究黑莓果酒发酵过程中功能性成分的变化规律。[方法]以黑莓原汁复合20％梨汁为原料酿造黑莓果酒,跟踪考察黑莓果酒发酵过程中总糖、pH、单宁、总酚和花青素含量的变化。[结果]试验表明,至发酵结束黑莓果酒总糖降至约5g／L;pH主发酵期间在3．50～3．45范围内波动,陈酿期间降低至3．35;单宁在主发酵期间呈上升趋势,陈酿期间略有降低,陈酿180d后单宁含量稳定在5．58g／L;总酚在主发酵期间呈缓慢下降趋势,陈酿180d后总酚含量为0．88g／L;花青素在发酵前2d迅速下降,第3天起下降速度变慢,陈酿期间花青素含量呈缓慢下降趋势。[结论]研究可为酿造优质的黑莓果酒提供科学依据。     

利用菠萝酒合成细菌纤维素的发酵培养基优化

为了提高菠萝酒醪生产细菌纤维素的产量,运用Plackett Burman试验设计法对7个相关影响因素的效应进行评价,筛选出有显著效应的3个因素: MgSO₄、FeSO₄和无水乙醇,然后采用Box Behnken的中心组合试验设计和响应面分析方法(RSM)确定上述3个因素的最佳含量。经优化后的发酵培养基为：酵母膏7 g/L,K₂HPO₄ 0.5 g/L,MgSO₄ 20 g/L,FeSO₄ 0.6 g/L,ZnSO₄ 3 g/L,柠檬酸0.3 g/L,无水乙醇9.4 mL/L。在此优化培养基条件下,菌株M₄₃₈发酵生产细菌纤维素湿膜平均产量为376.8 g/L,是优化前的3倍。可见,Plackett Burman试验和响应面分析相结合的试验方法用于优化发酵培养基科学且有效。     

全汁型猕猴桃干酒生产工艺研究

对利用猕猴桃清汁发酵酿制干酒的生产工艺进行了研究。结果表明:在制汁过程中加入60 mg/L的SO_2、100 mg/L的果胶酶和澄清剂,可快速获得透光率达88％以上的猕猴桃澄清汁;加入0.06％的1号葡萄酒酵母,加糖220 g/L,在25℃下进行发酵,可获得色泽黄绿、果香浓郁、口味协调、酒体厚实的猕猴桃干酒。     

基于HS-SPME/GC-MS和感官分析技术的单菌发酵对咖啡果酒风味影响研究

为探讨单菌发酵对果酒风味的影响,利用GC-MS分析对风味影响的物质基础,利用电子感官（电子鼻和电子舌）和人为感官判定菌种对咖啡果酒整体风味的影响,研究结果为酿造优质风味咖啡果酒筛选最佳菌种组合提供理论参考。实验结果表明,4 种酵母中B和D酿成的果酒中乙醇的相对含量高于其他2 种,C损失略高于其他3 种酵母。GC-MS分析共检出化合物26 种,其中酯类15 种、醇类7 种、其他化合物4 种;所检化合物除酸类物质外,均具有令人愉悦的风味;醇类均为高级醇,主要是异戊醇和苯乙醇;酵母D峰面积明显高于其他3 种,而醇酯比C(8.61)>A(4.17)>B(1.16)>D(1.05)。电子感官检测发现,电子鼻和电子舌的第1 主成分的贡献率均达到98%以上,但大多存在交叉,区分效果较差,说明风味和口感较为接近;人为感官区分结果与电子感官结果一致。     

优选发酵毕赤酵母与酿酒酵母混合发酵增香酿造爱格丽干白葡萄酒

【目的】研究优选发酵毕赤酵母（Pichia fermentans）与酿酒酵母（Saccharomyces cerevisiae）混合发酵对‘爱格丽’（Ecolly）干白葡萄酒的增香作用,优化干白葡萄酒的酿造工艺。【方法】将发酵毕赤酵母菌株H5Y-28与酿酒酵母菌株F5以10﹕1、4﹕1、1﹕1、1﹕4、1﹕10比例接种,进行模拟葡萄汁的混合发酵,并以酿酒酵母纯发酵为对照,发酵过程中监测酵母的活菌数、总菌数,建立菌体生长动力学模型。按相同接种比例进行爱格丽干白葡萄酒的发酵应用,以酿酒酵母纯发酵和添加发酵毕赤酵母胞外酶处理作为对照,酿造次年4月,对所酿葡萄酒酒样进行香气的感官分析和GC-MS分析。【结果】菌体生长动力学表明,随着发酵毕赤酵母接种比例的升高,其存活数量和存活时间明显增加,但优选菌株H5Y-28的高比例（10﹕1、4﹕1）接种处理会降低酿酒酵母的最大生长数量。感官分析结果表明,混合发酵有利于增强‘爱格丽’葡萄酒的果香和花香,尤其是热带水果香气,但高发酵毕赤酵母接种比例（10﹕1）会给葡萄酒带来较强的生青味,而酒样1﹕1、4﹕1仅引入较弱的生青味。挥发性香气成分分析结果表明,品种香气成分的含量随着发酵毕赤酵母接种比例的升高而增加,尤其是萜烯类和C13-去甲类异戊二烯化合物。此外,添加胞外酶能显著提高葡萄酒品种香气的含量,尤其是C13-去甲类异戊二烯化合物的含量（高于纯酿酒酵母发酵酒样90%）。混合发酵显著增加了酒样中发酵香气中的乙酸酯、C6-C12脂肪酸及其酯类、异戊醇与苯乙醇的含量。与单一酿酒酵母发酵酒样相比,1﹕1接种比例有助于提高酒样中26%品种香气成分和39%发酵香气成分的含量,尤其是显著地提高了中链脂肪酸乙酯的含量（40%）。【结论】毕赤酵母与酿酒酵母1﹕1接种处理不影响酿酒酵母生长,且具有较强的增香酿造潜力。     

拮抗淡紫灰链霉菌xjy的发酵条件优化

采用单因素和正交试验相结合,对笔者分离保存的生防放线菌淡紫灰链霉菌(Streptomyces lavendu-lae)xjy菌株的液体发酵培养基和培养条件进行了优化。单因子试验结果表明,碳源葡萄糖、麸皮和空白处理三者之间无显著差异;氮源为豆粕、鱼粉和黄豆粉时发酵效价明显高于空白处理和其他氮源;添加0.04%的磷酸氢二钾和0.01%的硫酸亚铁可促进发酵液活性物质的产生。正交试验得出较适合于工业生产的摇瓶培养基配方为:麸皮2%、豆粕1%、氯化钠1.5%、碳酸钙0.6%、硫酸铵1%、磷酸氢二钾0.04%、硫酸亚铁0.001%。优化后的发酵液效价提高了36%。较为适宜的发酵非营养条件为:最适温度为20~35℃、摇床转速为150 r/min、初始pH值为5.5~8.0、装料量为50 mL/250 mL。这些结果为该菌株今后的应用、抗生素的分离提纯和产业化提供了依据。     

Screening and degradation characteristics of a tylosin-degrading strain

Antibiotics residues have been accumulating in the environment day by day due to overuse of antibiotics. Recalcitrant antibiotic residues, such as tylosin(TYL), can cause serious environmental problems, which makes it important to eliminate TYL from the environment. It is important to eliminate TYL from the environment. In this study, a strain was isolated and purified from fermentation by-product that came from a TYL production factory. The TYL degrading strain was identified by its morphology, physiological and biochemical reactions and sequencing the PCR-amplified fragments of its 16 S r DNAcoding genes. The temperature, shaking speed, initial TYL concentration, p H and inoculum sizes were investigated under simulated conditions by using single factor tests. The results showed that TYL2, a high efficient strain was isolated and was identified as Brevibacillus borstelensis. The degradation rate of TYL by this strain could reach to 75% with an initial concentration of 25 mg L~(–1) within 7 days under conditions of 7% B. borstelensis(v/v, 2×108 CFU m L~(–1)) at p H 7.0 and at 35°C. It is interesting that this strain has a very strong ability to degrade the TYL in natural sewage with the degradation rate of 65% within 7 days. This result could be helpful for the degradation of TYL and provide guidance for the degradation of other antibiotics.     

一株耐温酵母菌的生物学特性及其木薯酒精发酵特性(英文)

筛选得到一株适用于木薯淀粉酒精发酵的耐温性酵母菌株，并对该菌株的形态及部分生理和发酵特性进行了研究。结果表明该菌株为一株耐热、耐酸和耐乙醇的酵母菌属菌。其发酵最适温度为34℃，最适初始pH3.5。采用低温蒸煮工艺和25%（w/v）木薯淀粉醪进行发酵，48h产酒精10.67%（v/v），淀粉酒精转化率达理论值的93.1%，故该菌株适用于木薯淀粉的酒精发酵生产。     

枸杞酒专用酿酒酵母的筛选及香气成分的分析

为筛选适合枸杞酒发酵的优良酿酒酵母,从枸杞自然发酵醪、枸杞叶及枸杞园土壤中采集样本。将分离的菌株形态初步鉴定为酿酒酵母的菌株通过杜氏小管发酵法、产酒精能力试验和耐受性试验,筛选出5株发酵性能好的酿酒酵母,以商业酵母 XR 作为对照,测定这5株菌所发酵枸杞酒的理化指标。运用顶空固相微萃取-气相色谱-质谱联用仪与香气活度值（OAV）分析果酒香气成分,筛选得到1株最佳酿酒酵母JY2,并进行分子鉴定。 结果表明：经菌株形态和26S rDNA的相似性比对后,JY2鉴定为酿酒酵母。JY2发酵的枸杞酒为金黄色,颜色饱满协调,澄清透明,口感柔和,香气馥郁。     

膜醭毕赤酵母对侵染苹果的扩展青霉拮抗作用研究

通过牛津杯法测定不同浓度膜醭毕赤酵母对扩展青霉体外抑制作用,将扩展青霉分别接入膜醭毕赤酵母和无菌水处理（对照组）的苹果,统计发病率和病变直径,结合顶空气相色谱-离子迁移谱（HS-GC-IMS）检测膜醭毕赤酵母拮抗组和对照组苹果的挥发性物质。结果表明,酵母在10⁸ CFU/mL时抑菌圈最大（25.4 mm）,并能显著抑制扩展青霉的孢子萌发率和芽管长度。培养10 d,酵母拮抗组的苹果发病率为10.6%,显著低于对照组（92.2%）。HS-GC-IMS共定性出38种挥发性成分,主要为酯类及醇醛化合物。对照组中丙酸乙酯、苯乙烯等含量显著高于酵母拮抗组。10⁸ CFU/mL 膜醭毕赤酵母细胞悬浮液能够明显抑制扩展青霉和有效防治苹果采后青霉病。     

酿酒酵母DCCS101脱除荔枝酒挥发醋酸的效果研究

以酿酒酵母DCCS101为出发菌株,研究其在不同条件下脱除挥发醋酸的效果。结果表明：以新鲜的荔枝汁作为发酵基质,酿酒酵母脱除外源醋酸的能力最大可达45%,但外源醋酸浓度高达2 g/L时,发酵终了醋酸浓度仍然达不到荔枝酒挥发酸最低标准的要求;酿酒酵母DCCS101脱除醋酸的速度与酵母生长繁殖速度有关。在以新鲜荔枝汁作为发酵基质的情况下,酵母生长繁殖指数期时脱除醋酸的速度最快;用新鲜荔枝汁调整荔枝酸酒作为发酵基质,在低糖高酒精度增氧条件下醋酸脱除率高达86.3%;以荔枝酸酒直接作为发酵基质,酿酒酵母DCCS101在增氧条件下能较好地生长繁殖,并将起始醋酸浓度1.5 g/L降低至0.53 g/L的水平,有效地提高了荔枝酒的品质。     

非酿酒酵母属酵母的葡萄酒发酵应用研究进展

葡萄皮上天然存在着非酿酒酵母属酵母（non-Saccharomyces），主要在葡萄酒浸渍和发酵初期发挥作用，近年来非酿酒酵母属酵母在葡萄酒发酵中的应用受到越来越多的关注。相对于酿酒酵母，非酿酒酵母属酵母在酒精发酵中具有较弱的发酵力，可将还原糖转化为乙醇及其他代谢副产物，是生产复杂风味和低酒度葡萄酒的潜在优良酵母。不同非酿酒酵母属酵母菌种在葡萄酒发酵应用中具有不同的代谢特征，选择具有一定特征的优良非酿酒酵母属酵母应用于发酵中，可以提高葡萄酒的特色化品质。本研究在总结商业化非酿酒酵母属酵母的种类、酿造特点和应用方式的基础上，重点综述了不同非酿酒酵母属酵母对葡萄酒颜色、香气、口感和安全健康4个方面的积极作用、代谢机理和研究热点：具有高产酸、多糖、胞外丙酮酸及低吸附性等特性的非酿酒酵母属酵母可通过不同代谢机理促进葡萄酒颜色的稳定；不同非酿酒酵母属酵母通过低产乙醇、乙醛、降低挥发性酚类，高产乙酸乙酯、乙酸酯类化合物、乙酯类化合物、高级醇、与萜烯或硫醇释放相关的酶类等途径促进葡萄酒果味香气的提升，增加香气复杂性；非酿酒酵母属酵母通过高产甘油、多糖和乳酸，降解苹果酸等方式调节葡萄酒的口感特征；非酿...     

Optimization of fermentation technology of hawthorn-pear wine by uniform design and response surface design

Uniform design methodology and response surface methodology were used to determine the optimum conditions for hawthorn-Yali pear wine. By using uniform design, the effects of fermentation temperature, sugar content, the ratio of hawthorn to pear, soaking time of hawthorn, additional volume of SO₂, and yeast dosage on sensory quality were investigated, which indicated that the first three aspects were of great significance to the sensory quality. By using three-factor, three-level response surface methodology, a prediction model was established in the form of quadratic polynomial regression equation, with the best processing conditions hereby determined under the conditions of fermentation temperature (25.18°C), sugar content (22.00%), the ratio of hawthorn to pear (21.19:100), and the alcohol degree (11.05 (V/V %)).     

枇杷果醋酿造中优良菌株的筛选

为筛选出适宜枇杷果醋酿造的醋酸菌,以枇杷果酒为原料,考察3种醋酸菌对酒精度、SO2含量及果酸的耐受能力。结果表明:沪酿1.01在高酒精度、高SO2及高果酸的酒体环境中仍能获得较高的乙酸转化率及较短的发酵周期,经玻璃罐扩大应用,酒度5%(V/V)枇杷酒,其乙酸转化率达83%,是枇杷果醋酿造中的优良菌株。     

Fatty Acids and Antimicrobial Properties of Red Table Wine

The article presents research findings on fatty acids and antibacterial properties of red wine, which is known for its unique physiological effect on the human body. The subjects of research were red table wines (the vintage of 2016) produced at the Derbent sparkling wine factory from grapes grown in Derbentskii district of the Dagestan Republic. Wines were produced from a Cabernet grape variety from the Saccharomyces cerevisiae Y-4270 (experiment) and Saccharomyces cerevisiae Derbent-19 (control) wine yeast strains. Fatty acid compositions using gas-liquid chromatography and the antibacterial properties against gram-positive bacteria with a standard agar diffusion technique were examined. A total of 28 fatty acids (C₁₀–C₂₂) were identified in all samples of wine. The experimental sample was noted for a reduced content (by 8.63%) of saturated fatty acids undesirable for living organisms as the factor of nutrition that increases levels of cholesterol and atherogenic lipoprotein. The total amount of unsaturated fatty acids was observed to increase by 18.67% due to the dominance of С_18:2, С_18:2ω-6, and С_24:1ω-9. The predominance of polyunsaturated fatty acids (double), monounsaturated (by 9.56%), and polyenoic fatty acids (by 12.09%), which contribute to the composition of wine flavor, was detected. The amount of ω-6 acids is 42.12% higher, primarily owing to linoleic C_18:2ω-6 (by 16.48%) and γ-Linolenic C_18:3ω-6 (almost by a factor of four) acids. A significant content of ω-3 acids (almost by a factor of 11) was revealed, specifically, linolenic C_18:3ω-3, eicosapentaenoic C_20:5ω-3, and docosahexaenoic C_22:6ω-3 acids, which improve lipid metabolism and have a positive effect on the immune system. In general, the total content of ω-9 acids was sufficiently high in both samples of wine due to the predominance of oleic C_18:1ω-9 acid. The experimental red table wine has been found to possess antibacterial properties against bacteria Shigella sonnei, Salmonella typhimurium, Klebsiella pneumoniae, Escherichia coli, Proteus vulgaris, Proteus mirabilis, and Staphylococcus saprophyticus, resulting from the constituent conditions of the wine, including polyphenolic and antioxidant compounds, which provide the product with improved biochemical and nutrient properties.     

大豆糖蜜中高产乙醇菌株的筛选及其生长特性研究

采用TTC平板法、乙醇耐性测定以及产乙醇性能三级筛选等方法,从大豆糖蜜中分离的1380株野生菌中,筛选到一株可耐受20％（v/v）乙醇、初始发酵乙醇浓度达9．07％的菌株P14。研究了该菌在大豆糖蜜中的生长特性,确定了其最适生长条件为：在转速140r。min^-1下培养,其中糖浓度12％,接种量4％,生长温度26℃,pH6．0。在此条件下,摇瓶培养16h获得最佳的发酵种子培养液。     

具有高胱硫醚β-裂解酶活性的葡萄酒酵母工程菌株的构建

【目的】构建具有较高胱硫醚β-裂解酶活性的葡萄酒酵母工程菌株,用于提高葡萄酒的香气品质。【方法】利用质粒pAUR123将大肠杆菌tnaA基因在中国本土酿酒酵母菌株LFP525中进行表达,得到的转化子进行酶活测定,并通过模拟汁和干白的发酵,评价其酿酒特性和产生硫醇类物质的能力。【结果】成功获得酵母工程菌株TH1和TH2,其胱硫醚β-裂解酶活性与受体菌比提高了32.25%-59.44%。模拟葡萄汁发酵显示,工程菌株中硫醇类物质的产量显著提高,是受体菌的2.8-4.3倍。工程菌株的发酵时间比受体菌略长,残糖和挥发酸显著高于宿主菌,但其含量处于正常范围。在长相思干白发酵试验中,该工程菌株的主要酿酒特性与受体菌相差不大,且硫醇类物质的产量提高了1.22倍。【结论】通过基因改造可以提高酿酒酵母胱硫醚β-裂解酶活性,应用改良菌株可进一步提高葡萄酒的香气品质。     

Isolation,Identification, and Herbicidal Activity of Metabolites Produced by Pseudomonas aeruginosa CB-4

CB-4, a bacterial strain with highly effective herbicidal activity, was isolated from infected corn leaves. Through morphology, physiological and biochemical tests, and 16 S ribosomal DNA gene sequencing methods, CB-4 was identified as Pseudomonas aeruginosa. We conducted activity-evaluation experiments in the laboratory to assess the herbicidal potential of metabolites produced by strain CB-4. Crude extracts of strain CB-4 have high inhibition activity on Digitaria sanguinalis. In general, the root and shoot growth parameters of D. sanguinalis were significantly reduced by metabolites of strain CB-4. The IC50 of the culture filtrate extracts for the radicula and coleoptile of D. sanguinalis were 0.299 and 0.210 mg mL-1, respectively. Component 2 of the herbicidal activity of the crude toxin from strain CB-4 was successfully purified for the first time by using high-speed counter current chromatography with a two-phase solvent system composed of petroleum ether-ethyl acetate-methanol-water（4：5：4：5, v/v） and high-performance liquid chromatography. We concluded that the metabolites of strain CB-4 have the potential to be developed as a microbe-based herbicide.     

优良苹果酒酵母的选育

以目前我国应用于葡萄酒及其他果酒的1#,2#,3#,4#,5#酿酒酵母为材料,通过其对苹果汁的发酵能力、发酵特性及发酵所得苹果酒品质的系统试验,筛选出5#为最佳苹果酒酿酒酵母,其发酵的原酒的酒精度可达到113.2mL/L。然后以5#酵母为出发菌株,利用甲基磺酸乙酯(EMS)进行诱变,获得了1株对苹果汁的发酵能力更强、发酵特性更佳和发酵所得苹果酒品质更优的苹果酒酵母E-3,其发酵的原酒的酒精度可达到114.2mL/L,且酒体澄清透明、色泽金黄,具有苹果酒的典型风味。