Tolerance and volatile flavor substances produced by Millerozyma farinose
Using Millerozyma farinose WLY-Y-91 isolated from the brewing environment of strong-flavor(Nongxiangxing)Baijiu as research object,through tolerance and flavor substances metabolism analysis,the adaptation of the strain to the environment of strong-flavor pits were investigated and it was utilized by fermented grains for fermentation.The results showed that M.farinose WLY-Y-91 had good tolerance,it could tolerate 16％ethanol,200 g/L NaCl and 1 000 g/L glucose,and it could tolerant high temperature of 50 ℃ and pH 2.0.A total of 15 common volatile flavor com-pounds were detected in YPD and Wuliang powder fermentation broth of strain WLY-Y-91,and 18 characteristic volatile flavor compounds were de-tected in Wuliang powder fermentation broth,mainly alcohols,esters and ethoin.There were 23 characteristic volatile flavor components detected in YPD fermentation broth of strain WLY-Y-91,which were mainly pyrazines.By simulating Baijiu solid fermentation at laboratory level,it was found that inoculation with strain WLY-Y-91 could reduce the residual starch and residual sugar content in pit-entry fermented grains and surface fermented grains by 25.50％,76.27％,20.52％and 90％,respectively.The contents of ethyl acetate,n-propanol and isoamyl alcohol were increased by 143.8％,20.3％,132.1％and 44.2％,13.89％,32.67％,respectively,indicating that the strain could synthesize ethyl acetate,n-propanol and isoamyl alcohol by utilizing pit-entry fermented grains and spent grains.It had a certain guiding effect on the study of the fermentation of M.farinose in strong-flavor Baijiu pit.
万方数据
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