產β-葡萄糖苷酶歐李釀酒酵母菌的篩選及歐李酒發酵工藝研究產β-葡萄糖苷酶歐李釀酒酵母菌的篩選及歐李酒發酵工藝研究

摘要：本研究旨在篩選出一種能夠產生β-葡萄糖苷酶（β-Glucosidase）的歐李釀酒酵母菌，并研究其在歐李酒發酵工藝中的應用。通過對不同來源的酵母菌進行篩選和酶活測定，最終獲得一株產β-葡萄糖苷酶的歐李釀酒酵母菌。隨后對其發酵條件進行優化，并進一步探討了β-葡萄糖苷酶的應用對歐李釀酒質量的影響。

引言：歐李（Elaeagnusumbellata）在我國廣泛栽培，并具有較高的經濟價值。歐李釀酒具有獨特的風味和潛在的市場需求，但其特有的成分，如花色苷類和多酚類物質，給發酵工藝帶來了一定的困難。β-葡萄糖苷酶能夠降解花色苷類物質，從而提高酒類的風味和品質。因此，篩選出能夠產生此酶的適宜酵母菌對歐李釀酒發酵具有重要的意義。

材料與方法：本研究選取了從歐李果實、土壤及其他果蔬品種中分離的酵母菌樣品。通過菌落形態觀察、生理生化特征及16SrDNA序列分析，篩選出一株產β-葡萄糖苷酶的歐李釀酒酵母菌。隨后，通過適宜溫度、pH值、酶產生時間和培養基組成等條件的優化研究，實現對β-葡萄糖苷酶的高效產生。

結果與討論：經過篩選，獲得了一株能夠產生β-葡萄糖苷酶的歐李釀酒酵母菌。在最優化條件下，該菌株的酶活性達到了11.6U/mL，較之起初的酶活性提高了32%。此外，通過對β-葡萄糖苷酶應用于歐李發酵工藝的研究，發現其能夠顯著降低發酵液中的花色苷含量和多酚類物質含量，從而改善了歐李酒的風味和質量。

結論：本研究成功篩選出一株產β-葡萄糖苷酶的歐李釀酒酵母菌，并優化了其酶產生的條件。此外，通過對β-葡萄糖苷酶在歐李釀酒中的應用研究，發現其能夠顯著改善歐李酒的風味和質量。本研究為歐李釀酒工藝的進一步研發提供了理論和技術基礎。

關鍵詞：β-葡萄糖苷酶；歐李；酵母菌；篩選；發酵工藝

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綜上所述，本