酱香大曲中产香酵母的筛选鉴定及特性分析
Screening,identification and characterization analysis of aroma-producing yeasts in sauce-flavor Daqu
龚雯 1罗小叶 1何旭丽 2李家敏 2邱树毅1
作者信息
- 1. 贵州大学 酿酒与食品工程学院,贵州贵阳 550025;贵州大学 贵州省发酵工程与生物制药重点实验室,贵州贵阳 550025
- 2. 贵州大学 酿酒与食品工程学院,贵州贵阳 550025
- 折叠
摘要
为了获得产酯产香性能优良的酵母菌株,通过测定酯酶活力和总酯含量对源自酱香大曲的酵母菌株进行初筛及复筛,利用气相色谱-质谱联用(GC-MS)技术分析酵母菌高梁汁发酵液的挥发性风味物质,最终筛选出产香酵母.结合形态学观察、生理生化试验及分子生物学技术对筛选产香酵母进行鉴定,并分析其生长特性和耐受性.结果表明,通过初筛、复筛及GC-MS分析筛选出一株产香酵母FBKL2.0519,其总酯产量为3.70 g/L,能够有效提升高梁汁发酵液中挥发性风味物质的种类和含量,主要风味物质乙酸乙酯含量为19.44 mg/L.该产香酵母被鉴定为异常威客汉姆酵母(Wickerhamomyces anomalus).产香酵母FBKL2.0519具有良好的生长特性及耐受性,且能够在乙醇体积分数10％、pH值为3、温度为40 ℃的胁迫环境中生长.产香酵母FBKL2.0519在改善白酒风味方面具有较好的应用潜力.
Abstract
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.
关键词
产香酵母/筛选鉴定/挥发性风味物质/特性分析Key words
aroma-producing yeast/screening and identification/volatile flavor compound/characteristic analysis引用本文复制引用
基金项目
国家自然科学基金(32060518)
贵州省人才基地项目(黔人领发[2018]3号)
贵州省科技计划项目(黔科合平台人才-GCC[2023]013)
贵州省科技计划项目(黔科合平台人才-CXTD[2023]029)
出版年
2024
NETL
NSTL
万方数据