谢毓丹，王 雨，潘 宇，林科运，龙艳丽，杨熟英*

（贵州省生物技术研究开发基地有限公司，贵阳550014）

摘要：该文采用平板划线法，从自然发酵的野生刺梨汁中获得疑似酵母菌，对菌株进行TTC显色、杜氏小管产气实验筛选，结合产酒精能力和耐受性实验复筛得到优良菌株，并基于26S rDNA基因序列对优良菌株进行分子生物学鉴定；最后采用优良酵母菌株发酵刺梨汁，酿造得到刺梨果酒并测定各理化指标。结果表明：从自然发酵的野生刺梨汁中分离纯化获得26株酵母菌，筛选得到3株优良酵母菌菌株，编号分别为C6、C7、C26；3株菌具有较好的生长特性和耐受性，均能在300 g/L葡萄糖、pH 2.5、200 mg/L SO2的环境中生长，其中C6和C7菌株能耐10%乙醇浓度，强于C26 菌株；经鉴定，C6 和C7 菌株均为酿酒酵母（Saccharomyces cerevisiae），C26 菌株为热带假丝酵母（Candida tropicalis）；3株菌酿造的刺梨果酒颜色呈浅棕色、酒体澄清，总酸、挥发酸和酒精度均符合果酒理化指标要求。因此，C6、C7和C26菌株具有应用于刺梨果酒工业化生产的潜力。

关键词：刺梨果酒；筛选；发酵性能

中图分类号：TS261.11 文献标识码：A 文章编号：1674-506X（2025）03-0018-0007

Screening of Good Strains of Rosa roxbunghii Fruit Wine and Research on Its Fermentation Performance

XIE Yudan, WANG Yu, PAN Yu, LIN Keyun, LONG Yanli, YANG Shuying*

(Guizhou Biotechnology Research and Development Base Co., Ltd., Guiyang 550014, China)

Abstract: In this paper, streak plate method was used to obtain possible yeasts from naturally fermented wild Rosa roxburghii juice, the strains were screened by TTC staining, Durham tube gas production experiment, combining alcohol production ability for tolerance experiments and rescreening to obtain good strains, and the molecular biology identification of the good strains was carried out based on 26S rDNA gene sequence; Finally, using the good yeast strains to ferment Rosa roxbunghii juice, Rosa roxbunghii fruit wine was brewed and its various physical and chemical indexes were determined. The results showed: 26 yeast strains were isolated and purified from the naturally fermented wild Rosa roxburghii juice, and 3 good yeast strains were screened, numbering C6, C7 and C26, respectively. The 3 strains had good growth characteristics and tolerance, and all of them could grow in the environment of 300 g/L glucose, pH 2.5 and 200 mg/L SO2, among them C6 and C7 strains could tolerate 10% ethanol concentration, which were stronger than C26. After identification, C6 and C7 strains were both Saccharomyces cerevisiae, and C26 was Candida tropicalis. The color of the Rosa roxbunghii fruit wine brewed by the 3 strains was light brown, clear, and total acid, volatile acid and alcohol content all met the requirements of the physical and chemical indexes of the fruit wine. Therefore, the C6, C7 and C26 strains have the potential to be applied in the industrial production of Rosa roxbunghii fruit wine.

Keywords: Rosa roxbunghii wine; screening; fermentation performance

doi: 10.3969/j.issn.1674-506X.2025.03-003