Screening Of Ester-producing And High-sugar-Tolerance Yeast Of Linden Honey And Study On Its Fermented Beverage

Linden honey is an abundant nutrition and high heating value food, the main components is fructose and glucose, we get a strain ester-producing and high-sugar-tolerance yeast from linden honey and use it into the production of fermented honey vinegar beverage, then use symbiosis of multiple strains high concentration fermentation to product honey vinegar beverage and analyze and detect aroma components、amino acids、organic acid function compositions in it to make further experiment research in hyperlipidemia model mouse on weight reduction and reducing blood lipid, the results are as follows:Take linden honey as raw material,got a strain of YMI-37yeast which can grow in80g/100mL high concentration of glucose environment,the fermentation starting time shortened with great fermentation ability,the amount of residues sucrose is47g/100mL and the amount of residues glucose is42g/100mL.total ester yield is3.85g/L, according to morphological, physiological and biochemical properties tests were conducted,as well as26S rDNA sequence analysis,the preliminary identification is Saccharomyces cerevisiae.Observe the morphology of YM1-37yeast grow in different glucose concentration of YPD liquid medium by transmission electron microscope (TEM), the color of cytoplasms become darker, vacuoles in the cell get bigger and become more. YMI-37yeasts Candida sp and Saccharomyces cerevisiae. cultured in80g/100mL glucose concentration of YPD liquid medium in order to compare with fermenting power and alcohol degree,got the speed of YMI-37yeast is fast.The alcohol degree of YMI-37yeast、candida sp and wine yeast is10.35v/v、10.52v/v、9.05v/v,YMI-37yeast product alcohol is general.Take35Brix linden honey as raw material, inoculate YMI-37yeast、Acetobacter aceti、 lactobacillus acidophilus for symbiotic fermentation honey vinegar beverage, though single factor and orthogonal experiment we get the optimum conditions for multiple strains symbiotic fermentation of honey vinegar beverage is:YMI-37yeast fermented for3days then inoculate Acetobacter acetic lactobacillus acidophilus symbiotic fermentation of honey vinegar beverage, fermentation temperature32℃,inoculation amount10%,vaccination ratio1:3:1(YMI-37yeast: Acetobacter aceti:Lactobacillus acidophilus)totally fermented for8days, get honey vinegar beverage tastes softness. the optimum conditions for diatomaceous earth to make honey vinegar beverage clarified is:diatomaceous earth layer thickness1.6cm (about20g),transmittance is98.1%. Analysis amino acid、organic acid、aroma component on multiple strains symbiotic fermentation of honey vinegar beverage and linden honey and honey vinegar beverage correlative component,choose AA-6800automatic amino acid analyzer analysis shows:the total amount of free amino acids in linden honey is0.0499%, the total amount of essential amino acid is0.0309%.The total amount of free amino acids in honey vinegar beverage is0.0647%,the total amount of essential amino acid is0.0371%,the total amount of amino acid in honey vinegar beverage increase slightly.The analysis result of organic acids by LC-10A high performance liquid chromatography (HPLC):the amount of total acid content in linden honey is13.375g/L,the amount of total acid content in honey vinegar beverage is50.074g/L,the amount of total acid content in multiple strains symbiotic fermentation of honey vinegar beverage significantly increased, lactic acid and acetic acid which increased significantly.there is little increase in the content of gluconate, citric acid, tartaric acid、malic acid、succinic acid.the content of oxalic acid and fumaric acid change little.The determination result of aroma by choosing MS3100GC-MS is:68kinds of aroma components are detected in linden honey,there are29aroma components which matching degree above80%;82kinds of aroma components are detected in honey vinegar beverage there are35aroma components which matching degree above80%,the kinds and the content of esters both increased significantly.the relative content of esters increase from20.79%to45.04%.the relative content of acids increase from15.76%to24.68%.alcohol、hydrocarbon ketone、aldehyde and other materials change slightly.The result of mice experiment shows:the group of honey vinegar beverage prevent overweight and obesity and fat coefficient is29.96±2.84g、3.55±0.24%.lower than the group of high fat nutritional model overweight and obesity and tat coefficient44.84±2.82g.2.45±0.37%;the group of honey vinegar beverage reduce blood lipid serum total cholesterol、triglyceride、arteriosclerosis index is6.18±1.35mmol/L、1.54+0.41mmol/L,1.558±0.64mmol/L.lower than the group of hyperlipemia model blood lipid serum total cholesterol、triglyceride. arteriosclerosis index 6.55±1.22mmol/L、1.70±0.60mmol/L.1.742±0.806mmol/L,prove that honey vinegar beveragehas the effect on weight reduction and blood lipid reduction.