中国食品学报

菠萝皮渣果酒中产香酵母的分离、筛选和特性分析

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黄芳 ¹ , 曾新安 ¹ , 梁玮庭 ¹ , 黄能兴 ¹ , 黄燕燕 ¹ , 谭绮晴 ¹

中国食品学报 | 分析与检测 2026,26(1): 338-348

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中国食品学报 | 分析与检测 2026, 26(1): 338-348

菠萝皮渣果酒中产香酵母的分离、筛选和特性分析

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黄芳¹, 曾新安¹, 梁玮庭¹, 黄能兴¹, 黄燕燕¹, 谭绮晴¹

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^1.佛山大学食品科学与工程学院广东省食品智能制造重点实验室广东佛山 528225

Isolation， Screening and Characterization Analysis of Aromatic Yeast from Pineapple Peel Residue Wine

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出版时间: 2026-01-31 doi: 10.16429/j.1009-7848.2026.01.030

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目的:提升菠萝皮渣果酒品质及实现副产物高值化利用。方法:通过平板分离结合形态学鉴定技术对菌株进行分离纯化，采用感官评价与电子鼻检测联用初筛，采用耐受性试验的递进式方法复筛菌株。结果:筛选出 1株兼具优良环境耐受性与产香特性的50号菌株。该菌株在极端环境条件(葡萄糖350 g/L，SO₂ 300 mg/L，pH 2.0，乙醇9%)下，仍能保持良好的生长活性。经ITS序列分子鉴定确认其为酿酒酵母，命名为酿酒酵母FOSU-QQT。对比显示，接种FOSU-QQT菌株的菠萝皮渣果酒，酯类物质总量较自然发酵组显著提升27.07%，其中特征性香气组分辛酸乙酯、癸酸乙酯、正己酸乙酯、乙酸异戊酯及月桂酸乙酯含量增幅尤为显著(P<0.05)。结论:研究证实该菌株能有效强化果酒香气轮廓，其研究成果为开发新型产香型果酒发酵剂提供了试验参考，对农产品加工副产物的资源化利用具有指导作用。

关键词

菠萝皮渣 / 果酒 / 产香酵母 / 分离和筛选 / 香气成分

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This study aimed to enhance the quality of pineapple pomace wine and achieve high-value utilization of agricultural byproducts. Through plate separation combined with morphological identification for strain isolation and purification， a stepwise screening strategy integrating sensory evaluation with electronic nose analysis for preliminary screening and tolerance assays for secondary screening was implemented. A superior strain (No.50) with both exceptional environmental tolerance and aroma-producing properties was successfully isolated. This strain exhibited robust growth under extreme conditions (glucose 350 g/L， SO₂ 300 mg/L， pH 2.0， ethanol 9%). Molecular identification via ITS sequencing confirmed it as Saccharomyces cerevisiae， designated as Saccharomyces cerevisiae FOSU-QQT. Comparative fermentation experiments demonstrated that pineapple pomace wine inoculated with FOSU-QQT showed a 27.07% increase in total ester content compared to natural fermentation， with significant enrichment in characteristic aroma compounds including ethyl octanoate， ethyl decanoate， ethyl hexanoate， isoamyl acetate， and ethyl laurate (P＜0.05). The study verifies that this strain effectively enhances the aromatic profile of fruit wines， providing a theoretical foundation for developing novel aroma-enhancing fermentation agents. These findings offer practical implications for the resource utilization of agricultural processing byproducts.

Key words

pineapple peel residue / fruit wine / fragrant yeast / isolation and screening / aroma components

引用本文

黄芳, 曾新安, 梁玮庭, 黄能兴, 黄燕燕, 谭绮晴. 菠萝皮渣果酒中产香酵母的分离、筛选和特性分析. 中国食品学报, 2026 , 26 (1) : 338 -348 . DOI: 10.16429/j.1009-7848.2026.01.030

. Isolation， Screening and Characterization Analysis of Aromatic Yeast from Pineapple Peel Residue Wine[J]. Journal of Chinese Institute of Food Science and Technology, 2026 , 26 (1) : 338 -348 . DOI: 10.16429/j.1009-7848.2026.01.030

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广东省重点领域研发计划重点专项项目
广东省科技创新战略专项

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2026年第26卷第1期

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doi: 10.16429/j.1009-7848.2026.01.030

接收时间：2025-02-21
首发时间：2026-05-27
出版时间：2026-01-31

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收稿日期：2025-02-21

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广东省重点领域研发计划重点专项项目

广东省科技创新战略专项

作者信息

^1.佛山大学食品科学与工程学院广东省食品智能制造重点实验室广东佛山 528225

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2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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