Studies On Screening Of Tomato Saccharomyces Cerevisiae And Optimization Of Fermentation Technology For Tomato Wine

Lycopersicon esculentum, a kind of solanaceous, is also called tomato. It canpromote digestion, resist cancer, enhance immunity and so on. Tomato is mainlyused in the make of tomato sauce, tomato juice and tomato candied, but thescreening of tomato Saccharomyces cerevisiae is rare. At the same time, thefermentation technology of tomato wine is not enough mature. Therefore we mustincrease the study of the screen about tomato Saccharomyces cerevisiae and theaspect of tomato ferment process.In this study, five tomato Saccharomyces cerevisiae strains were isolated fromtomato epidermis as the original strains. Screened a best strain of fermentperformance from five strains by the tests of tomato fermentation, which was usedas mutant strain. And high-yield alcohol strain was achieved by comparison of thetwo methods of ultraviolet mutagenesis and nitrosoguanidine mutagenesis. Theoptimal fermentation technology was determined via single factors tests andorthogonal optimization experiments. At last, evaluations of the original wine weremade on its feeling view, physical-chemical and health evaluation.HBF-2is a best strain of fermentation performance which was filter out fromfive tomato Saccharomyces cerevisiae strains were isolated from tomato epidermiswhich including HBF-1, HBF-2, HBF-3, HBF-4and HBF-5, as mutagenic strain.HBF-2was mutated by ultraviolet light and nitrosoguanidine mutagenesisrespectively. The mutant UV-8whose wine-producing capacity increased18.2%than HBF-2was getted by ultraviolet mutagenesis. The mutant NTG-9whosewine-producing capacity increased9.1%than HBF-2was getted bynitrosoguanidine mutagenesis. UV-8was continuous passage cultured five times,tomato fermentation results illustrated that the strain have good genetic stability.Single-factor tests were done about initial sugar content, the amount of yeast,sulfite, pH and temperature. Select the major impact factors contain initial sugarcontent, the amount of yeast, pH and temperature did the orthogonal optimizationtest of L₉3⁴. The results showed that, the optimal tomato fermentation technology:initial sugar content is22%, amount of yeast is3%（v/v）, pH is4.5, temperature is26°C, the pectinase is100mg/kg and7d. The tomato wine with gold and yellow, sweet and sour and prominent typical wasgetted under the optimum fermentation technology, and the alcohol is13.5%vol, thetotal sugar is13.6g/L, the reducing sugar is0.081g/L and the total acid is7.06g/L.The above indicators are to achieve the fruit wine feeling view andphysical-chemical and health standard.