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一株高产2-苯乙醇酵母的筛选及其特性分析

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2-苯乙醇具有玫瑰花和蜂蜜的香甜香气,是白酒中的重要风味物质和风味前驱物质,提高其浓度对提升白酒风味品质具有重要作用.通过感官嗅闻和以耐2-苯乙醇为压力从酱香型大曲中筛选出一株高耐受和高产2-苯乙醇的酵母菌L3,该菌能耐受4.0g/L浓度的2-苯乙醇,产量可达2.19 g/L.运用形态学特征和分子生物学分析,鉴定酵母菌L3为库德氏毕赤酵母(Pichia kudriavzevii).通过考察乙醇、乙酸、NaCl、碳源和氮源等因素对菌株生长状况的影响分析,发现该菌株对乙醇、乙酸和NaCl的耐受浓度分别为18％(体积分数)、3％(体积分数)和20％(质量分数),且葡萄糖为碳源和蛋白胨为氮源时,菌株生长状况最好.采用气相色谱-质谱法分析产香特性,发现酵母菌L3除了产2-苯乙醇外,还能产苯乙酸乙酯、乙酸苯乙酯、4-乙基愈创木酚等10余种对白酒风味有重要作用的香气物质,说明菌株在白酒品质提升应用中有着重要的作用.
Screening of a Yeast with High-Yielding 2-Phenylethanol and Analysis Its Characteristics
2-Phenylethanol,with the sweet aroma of rose and honey,is an important flavor substance and flavor precursor in Chinese Baijiu,and increasing its concentration plays an important role on improving the flavor quality of Baijiu.A strain of yeast L3 with high tolerance and high yield of 2-phenylethanol was selected from Jiang flavor Daqu by sensory sniffing and 2-phenylethanol tolerance.The strain could tolerate a concentration of 4.0 g/L of 2-phenylethanol,and the yield could reach 2.19 g/L.The yeast L3 was identified as Pichia kudriavzevii using morphological characteristics and molecular biological analysis.By analyzing the effects of factors such as ethanol,acetic acid,NaCl,carbon and nitrogen sources on the growth status of the strain,it was found that the strain had a tolerance concentration of 18％(V/V),3％(V/V),and 20％(w/w)for ethanol,acetic acid,and NaCl,respectively.Moreover,when glucose was used as the carbon source and peptone was used as the nitrogen source,the growth status of the strain was the best.Through the analysis of aroma production characteristics by gas chromatography-mass spectrometry(GC-MS),it was found that yeast L3 could produce more than ten kinds of aroma substances that played an important role in Baijiu flavor,such as ethyl phenylacetate,phenylethyl acetate,4-ethyl guaiacol,etc.,in addition to 2-phenylethanol,indicating that the strain played an important role on the application of Baijiu quality improvement.

2-phenylethanolPichia kudriavzeviicharacteristic analysisaroma production characteristicsJiang flavor Daqu

莫新良、李梦瑶、滕明德

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茅台学院酿酒工程系,贵州仁怀 564501

2-苯乙醇 库德氏毕赤酵母 特性分析 产香特性 酱香型大曲

贵州省科技计划基础研究项目茅台学院2022年高层次人才科研启动项目茅台学院2022年高层次人才科研启动项目茅台学院2022年高层次人才科研启动项目贵州省教育厅普通高等学校特色重点实验室项目国家自然科学基金项目

黔科合基础[2019]1295mygccrc[2022]022mygccrc[2022]019mygccrc[2022]028黔教合KY字[2018]00332160553

2024

食品科技
北京市粮食科学研究所

食品科技

CSTPCD北大核心
影响因子：0.622
ISSN：1005-9989
年,卷(期)：2024.49(7)