摘要
该研究采用传统培养分离法结合嗅闻法,从中、高温大曲样品中分离筛选产酯香酵母,通过分子生物学技术对其进行菌种鉴定,并对其生长特性以及产香特性进行研究。结果表明,共筛选得到5株产酯香酵母菌代表菌株,编号分别为G-8、Z-3、G-1、G-2、G-3,经鉴定,分别为扣囊复膜酵母(Saccharomycopsis fibuligera)、异常威客汉姆酵母(Wickerhamomyces anomalus)、库德里阿兹威毕赤酵母(Pichia kudriavzevii)、卡利比克迈耶氏酵母(Meyerozyma caribbica)、阿德利长西氏酵母(Naganishia diffluens)。其中,菌株Z-3生长较快、耐受性较好且对挥发性风味物质含量提升效果最好,可耐受乙醇体积分数13%、葡萄糖含量70%及乙酸体积分数1.0%;其固态发酵产物中检出21种挥发性风味物质,总含量为197.13μg/g,根据香气活度值(OAV)>1筛选得到8种关键挥发性风味物质,包括乙酸乙酯、乙酸异戊酯等,说明菌株Z-3对改善白酒风味有较好的应用潜力。
In this study,the ester aroma-producing yeast strains were isolated and screened from medium-and high-temperature Daqu samples by tra-ditional culture isolation method combined with the olfactory method,and identified by molecular biology techniques,and their growth characteristics and aroma-producing characteristics were analyzed.The results showed that 5 representative strains of ester aroma-producing yeasts,numbered G-8,Z-3,G-1,G-2 and G-3,were screened and identified as Saccharomycopsis fibuligera,Wickerhamomyces anomalus,Pichia kudriavzevii,Meyerozyma caribbica and Naganishia diffluens,respectively.Among them,the strain Z-3 grew ripidly and had better tolerance and the optimal effect on increas-ing the content of volatile flavor substances,which could tolerate 13%(V/V)ethanol,70%glucose and 1.0%(V/V)acetic acid.A total of 21 volatile flavor compounds were detected from the solid-state fermentation product of strain Z-3,and the total content was 197.13μg/g.Among them,8 key volatile flavor compounds were screened according to odor activity value(OAV)>1,including ethyl acetate,isoamyl acetate and so on,indicating that the strain Z-3 had good application potential in improving Baijiu flavor.
作者
丁长河
万浩威
魏书音
樊星
樊朵朵
DING Changhe;WAN Haowei;WEI Shuyin;FAN Xing;FAN Duoduo(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;Food Laboratory of Zhongyuan,Luohe 462000,China)
出处
《中国酿造》
北大核心
2025年第4期33-40,共8页
China Brewing
基金
国家重点研发计划项目(2023YFD2100403-01)。
关键词
产酯香酵母
筛选
异常威客汉姆酵母
挥发性风味物质
乙酸乙酯
ester aroma-producing yeast
screening
Wickerhamomyces anomalus
volatile flavor substance
ethyl acetate
