Screening,identification and characterization analysis of aroma-producing yeasts in sauce-flavor Daqu
In order to obtain yeast strains with superior ester-producing and aroma-producing abilities,the yeast strains from sauce-flavor(Jiangxiangxing)Daqu were primarily screened and re-screened by measuring esterase activity and total ester content,respectively.The volatile flavor compounds in the sorghum juice fermentation liquid by yeast were analyzed using GC-MS,and the aroma-producing yeast was obtained.The screened aroma-producing yeast was identified through morphological observation,physiological and biochemical experiments,and molecular biology techniques,and its growth characteristics and tolerance were analyzed.The results showed that an aroma-producing yeast FBKL2.0519 was screened out through preliminary screening,re-screening,and GC-MS analysis.Its total ester production reached 3.70 g/L,which could effectively increase the types and contents of volatile flavor substances in the sorghum juice fermentation liquid,and the main flavor substance ethyl acetate content was 19.44 mg/L.The aroma-producing yeast FBKL2.0519 was identified as Wickerhamomyces anomalus.The aroma-producing yeast FBKL2.0519 had good growth characteris-tics and tolerance,and it could grow in a stressful environment with ethanol volume fraction 10％,pH 3,and temperature 40 ℃.The aroma-producing yeast FBKL2.0519 had good application potential in improving Baijiu flavor.
aroma-producing yeastscreening and identificationvolatile flavor compoundcharacteristic analysis
NETL
NSTL
万方数据
