Screening and identification of aroma-producing yeast in distiller's grains of Moutai-flavor Baijiu
Seven aroma-producing yeasts with high yield ethyl acetate were isolated from Moutai-flavor Baijiu through primary screening by liquidstate fermentation.Total 64 flavor compounds were detected by GC from products of solid-state fermentation.Then according to principal component analysis (PCA),results showed that strain Y3,Y19 and Y22 produced similar flavor compounds.The ethyl acetate yield of strain Y3 and Y19 was significantly higher than others,then followed by strain Y22 (P＜0.05).But compared to the control,the pyrazine yield of strain Y19 reduced significantly (P＜ 0.05) and the higher alcohols yield of strain Y22 increased significantly (P＜0.05),which went against the flavoring of Moutai-flavor Baijiu.So strain Y3 was screened as aroma-producing strain and identified as Pichia kudriavzevii.
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万方数据
维普
