研究报告
中国酿造
幕萨莱思复配发酵剂的实验室研制
张佳斌王冠群陈彤国马泉朱丽露*（塔里木大学生命科学学院新疆阿拉尔843300）
2017年第36卷第3期
总第301期
-115
摘要针对传统幕萨菜思工艺发酵时间长、发酵过程不易控制，产品稳定性不足等缺陷，该研究对175株募萨菜思酵母进行单株培 9 菌株RV100所酿制的酒残糖3.43g/L、总酸1.97g/L、酒精度11.66%vol具有募萨菜思红棕色泽、典型香气和口感特征，可作为幕萨菜思规模化生产的潜在优良发酵剂。通过WL形态和5.8-ITS鉴定菌株N8为酿酒酵母(Saccharomycescerevisiae），菌株F10为库德毕赤
酵母(Pichiakudriavzevi)。该研究为幕萨案思传统工艺改进及产品品质提高奠定了基础关键词幕萨莱思复配发酵剂同步接种香气口感
中图分类号TS262.7
文章编号：0254-5071(2017)03-0115-06
doi:10.11882/j.issn.02545071.2017.03.024
Laboratory-scaledevelopmentofcombined starterforMsalaisproduction
ZHANG Jiabin, WANG Guanqun, CHEN Tongguo, MA Quan, ZHU Lixia*
(College of Life Science, Tarim University, Alar 843300, China)
Abstract :Traditional Msalais fermentation has the defect of long period, hardly control and insufficient product stability. In the study, 175 Msalais yeast strains were cultured individually. Two Saccharomyces spp. strains and 20 suspected non-Saccharomyces spp. strains with better aroma charac teristics were firstly screened, and then through a serial of experiments for different strains, combined proportion, sequenced inoculation, and micro fementation verification optimization, a compound strain N8:F10 with inoculum ratio 2:1 was screened. The compound strain had a better perfor-mance than commereial yeast RV100 in sugar decrease (18 °Bx), CO: production (11.86 g/50 ml), aroma evaluation score (2.22) and mouthfeel score(1.65) during the Msalais fementation. The residue sugar content, the total acid content, the alcohol content of fermented Msalais was 3.43 g/L 1.97 g/L, and 11.66%vol, respectively. The Msalais wine had Msalais reddish brown color, typical aroma and taste characteristics. The compound strain was a potential starter for Msalais production. By WL morphology and 5.8-ITS sequence analysis, strains N8 and F10 were indentified as Saccharomyces cerevisiae and Pichia kudriavzevi respectively. The study provided a foundation for the improvement of Msalais traditional fermenta tion process and product quality
Key words Msalais; compound starter; simultaneous inoculation; aroma; mouthfeel
慕萨莱思是新疆具有民族风味的传统饮品"，具有增强人体免疫功能、降血脂、抗衰老等保健功能。慕萨思工艺独特将地方和由红箫萄经过压耀取汁、浓缩、自然发酵而形成传统酿造中表现出周期长、不易控制和产品品质不稳定等先天性不足。香气是评定葡萄酒品质的重要指标之一萄酒中已超过400种挥发性成分是酵母发酵产生不同酵母产生的香气成分不同4]。葡萄酒发酵方式有纯种发酵与混菌发酵纯种发酵菌株单一污染少,其香气成分较少而混复配菌发酵有多菌种共生酶系丰富会产生多种香气成分()。多菌种发酵是当前研究热点其中非酿酒酵母被广泛运用于葡萄酒、自酒等行业在酿造过程中有着极其重要的作用。非酿酒酵母与酿酒酵母相互作用可赋予葡萄酒独特的浓郁香味与发酵香味提高酒
收稿日期2016-10-15
体品质(9)。
该研究旨在从菌库中筛选得到酿酒酵母与非酿酒醇母并进行不同菌株、不同比例及不同时序的复配最终获得适合新疆特色慕萨菜思酿造用葡萄酒的复配发酵剂缩短传统工艺发酵时间、提高成品品质，为慕萨莱思规模化生产奠定基础。
1材料与方法 1.1材料与试剂
和田红葡萄汁浓缩液（即慕萨莱思发酵液）取自刀郎嘉萨莱思有限公司优质募萨莱思（商品名为募萨莱思之乡）刀郎慕萨莱思有限公司赠分离于慕萨莱思酿造生境 9966 酒酵母（NSc编号为F1～F166）保藏于塔里木大学食品
基金项目国家自然基金项目（31660460,31260393）塔里木大学大学生创新创业训练计划项目（201510757002）塔里木大学校级研究生
创新项目(TDGRI201606)
作者简介张佳斌1996-），男本科生，研究方向为幕萨莱思优良菌筛选与应用*通讯作者朱丽露（1975-）女教授硕士研究方向为食品微生物与传统发酵食品
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