产β-葡萄糖苷酶欧李酿酒酵母菌的筛选及欧李酒发酵工艺研究

产β-葡萄糖苷酶欧李酿酒酵母菌的筛选及欧李酒发酵工艺研究产β-葡萄糖苷酶欧李酿酒酵母菌的筛选及欧李酒发酵工艺研究

摘要：本研究旨在筛选出一种能够产生β-葡萄糖苷酶（β-Glucosidase）的欧李酿酒酵母菌，并研究其在欧李酒发酵工艺中的应用。通过对不同来源的酵母菌进行筛选和酶活测定，最终获得一株产β-葡萄糖苷酶的欧李酿酒酵母菌。随后对其发酵条件进行优化，并进一步探讨了β-葡萄糖苷酶的应用对欧李酿酒质量的影响。

引言：欧李（Elaeagnusumbellata）在我国广泛栽培，并具有较高的经济价值。欧李酿酒具有独特的风味和潜在的市场需求，但其特有的成分，如花色苷类和多酚类物质，给发酵工艺带来了一定的困难。β-葡萄糖苷酶能够降解花色苷类物质，从而提高酒类的风味和品质。因此，筛选出能够产生此酶的适宜酵母菌对欧李酿酒发酵具有重要的意义。

材料与方法：本研究选取了从欧李果实、土壤及其他果蔬品种中分离的酵母菌样品。通过菌落形态观察、生理生化特征及16SrDNA序列分析，筛选出一株产β-葡萄糖苷酶的欧李酿酒酵母菌。随后，通过适宜温度、pH值、酶产生时间和培养基组成等条件的优化研究，实现对β-葡萄糖苷酶的高效产生。

结果与讨论：经过筛选，获得了一株能够产生β-葡萄糖苷酶的欧李酿酒酵母菌。在最优化条件下，该菌株的酶活性达到了11.6U/mL，较之起初的酶活性提高了32%。此外，通过对β-葡萄糖苷酶应用于欧李发酵工艺的研究，发现其能够显著降低发酵液中的花色苷含量和多酚类物质含量，从而改善了欧李酒的风味和质量。

结论：本研究成功筛选出一株产β-葡萄糖苷酶的欧李酿酒酵母菌，并优化了其酶产生的条件。此外，通过对β-葡萄糖苷酶在欧李酿酒中的应用研究，发现其能够显著改善欧李酒的风味和质量。本研究为欧李酿酒工艺的进一步研发提供了理论和技术基础。

关键词：β-葡萄糖苷酶；欧李；酵母菌；筛选；发酵工艺

Abstract:Theaimofthisstudywastoscreenforaβ-Glucosidase-producingyeaststrainforthefermentationprocessofElaeagnuswine.Throughscreeningandenzymaticactivitytestingofdifferentyeaststrainsfromvarioussources,ayeaststraincapableofproducingβ-GlucosidaseinElaeagnuswineproductionwasobtained.Subsequently,thefermentationconditionswereoptimized,andtheimpactofβ-GlucosidaseapplicationonthequalityofElaeagnuswinewasfurtherexplored.

Introduction:ElaeagnusumbellataiswidelycultivatedinChinaduetoitshigheconomicvalue.Elaeagnuswinepossessesauniqueflavorandhaspotentialmarketdemand.However,itsspecificcomponents,suchasflavonoidsandpolyphenols,posechallengestothefermentationprocess.β-Glucosidasecandegradeflavonoids,therebyenhancingtheflavorandqualityofalcoholicbeverages.Therefore,theselectionofyeaststrainscapableofproducingthisenzymeisofgreatsignificanceforElaeagnuswinefermentation.

MaterialsandMethods:YeaststrainswereisolatedfromElaeagnusfruits,soil,andotherfruitsandvegetables.Throughobservationofcolonymorphology,physiologicalandbiochemicalcharacteristics,aswellas16SrDNAsequenceanalysis,ayeaststraincapableofproducingβ-GlucosidaseinElaeagnuswineproductionwasselected.Subsequently,throughtheoptimizationofconditionssuchastemperature,pH,enzymeproductiontime,andculturemediumcomposition,theefficientproductionofβ-Glucosidasewasachieved.

ResultsandDiscussion:Throughscreening,ayeaststraincapableofproducingβ-GlucosidaseinElaeagnuswineproductionwasobtained.Undertheoptimalconditions,theenzymeactivityofthisstrainreached11.6U/mL,whichwas32%higherthantheinitialenzymeactivity.Inaddition,throughtheapplicationofβ-GlucosidaseintheElaeagnusfermentationprocess,itwasfoundthatitsignificantlyreducedthecontentofflavonoidsandpolyphenolsinthefermentationbroth,therebyimprovingtheflavorandqualityofElaeagnuswine.

Conclusion:Thisstudysuccessfullyscreenedayeaststraincapableofproducingβ-GlucosidaseinElaeagnuswineproductionandoptimizedtheconditionsforitsenzymeproduction.Furthermore,throughtheapplicationstudyofβ-GlucosidaseinElaeagnuswineproduction,itwasfoundtosignificantlyimprovetheflavorandqualityofElaeagnuswine.ThisstudyprovidesatheoreticalandtechnicalbasisforfurtherdevelopmentofElaeagnuswinefermentationprocesses.

Keywords:β-Glucosidase;Elaeagnus;yeaststrain;screening;fermentationprocess综上所述，本