降酸酵母的筛选及其在柠檬汁降酸中的应用

Screening of Acid-decreasing Yeast and Its Application in Lemon Juice

摘要:

目的 筛选并鉴定能够高效降低柠檬汁中有机酸质量浓度的微生物菌株，并评估其应用效果。方法 通过微生物分离纯化技术筛选目标菌株，并优化其在柠檬汁降酸中的应用条件。结果 经过筛选发现，酵母菌株Saturnispora diversa SD-59 （SD-59）在高效降低有机酸的同时能产生令人舒适的风味物质。在最优培养条件（接种体积分数1.0%，温度31 ℃，转速200 r/min，培养时间60 h）下，柠檬汁的总酸质量浓度降低了97.9%，其中苹果酸和柠檬酸分别减少了100.0%和95.9%。结论 SD-59具有高效的降酸能力，为生物降酸提供了新的菌种资源，有望在高酸环境中发挥重要作用。

Abstract:

Objective This study aims to screen and identify microbial strains capable of efficiently reducing the mass concentration of organic acids in lemon juice, and evaluate their application effects.Method Target strain was screened through microbial isolation and purification techniques, and the application conditions in the acid-reducing process of lemon juice were optimized.Result After screening, it was found that the yeast strain Saturnispora diversa SD-59 (SD-59) can efficiently reduce the content of organic acids while producing pleasant flavor compounds. Under the optimal culture conditions (inoculation volume fraction of 1.0%, temperature of 31 ℃, rotation speed of 200 r/min, culture time of 60 h), the total acid mass concentration in lemon juice was reduced by 97.9%, with malic acid and citric acid decreasing by 100.0% and 95.9%, respectively.Conclusion SD-59 exhibits remarkable acid-reducing capability, providing a novel microbial resource for biological deacidification and holding great promise for application in highly acidic environments.