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食品与发酵工业  2021, Vol. 47 Issue (2): 8-14    DOI: 10.13995/j.cnki.11-1802/ts.024418
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
西藏传统青稞酒酿造用藏曲中主要酵母菌的分离及酿造特性研究
黄昊1,2,3, 哈祖德4, 顾京赛1, 杨兴华4, 王兆基4, 陈双1,2,3*, 徐岩1,2,3
1(江南大学 生物工程学院,江苏 无锡,214122)
2(酿造微生物与应用酶学实验室(江南大学),江苏 无锡,214122)
3(工业生物技术教育部重点实验室(江南大学),江苏 无锡,214122)
4(西藏天佑德青稞酒业有限责任公司,西藏 拉萨,850000)
Isolation of yeast strains from Zangqu of traditional Tibetan Qingke (highland barley) wine brewing and the oenological properties
HUANG Hao1,2,3, HA Zude4, GU Jingsai1, YANG Xinghua4, WANG Zhaoji4, CHEN Shuang1,2,3*, XU Yan1,2,3
1(School of Biotechnology,Jiangnan University,214122,China)
2(Lab of Brewing Microbiology and Applied Enzymology,Jiangnan University,Wuxi 214122,China)
3(Key Laboratory of Industrial Biotechnology of Ministry of Education,Jiangnan University,Wuxi 214122,China)
4(Tibet Tianyoude Barley Wine Co.,Ltd,Lhasa 850000,China)
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摘要 采用WL酵母形态鉴别培养基从不同地域来源藏曲中分离筛选出48株典型酵母形态菌株,进一步通过分子鉴定为酿酒酵母(Saccharomyces cerevisiae)31株,扣囊复膜孢酵母(Saccharomycopsis fibuliger)9株,Saccharomycopsis malanga 3株。通过青稞汁培养基发酵研究了不同种类酵母的酿造性能,发现酿酒酵母是青稞酒发酵主要产酒微生物,S.malanga是主要产酸微生物。通过26种香气代谢物的分析比较3种酵母产香性能发现酿酒酵母是青稞酒发酵主要产香微生物,能够产丰富的酯类、醇类和有机酸类香气物质,扣囊复膜孢酵母也对青稞酒中微量香气物质具有重要贡献,而S.malanga产香能力较弱。该文系统研究了西藏传统酿造青稞酒酿造用藏曲中主要酵母菌的酿造性能和风味功能,对青稞酒酿造风味品质的科学控制提供了依据。
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黄昊
哈祖德
顾京赛
杨兴华
王兆基
陈双
徐岩
关键词:  西藏传统青稞酒  藏曲  酵母菌  酿造性能  风味组分    
Abstract: CT Using the WL yeast morphological identification medium,a total of 48 strains of typical yeast morphology were isolated and identified from Zangqu (traditional koji for brewing Qingke wine) of different regions.Further,31 Saccharomyces cerevisiae strains,nine Saccharomycopsis fibuliger strains and three Saccharomycopsis malanga strains were identified by molecular identification.The brewing performance of different yeasts was studied by fermentation in Qingke culture medium.It was found that S.cerevisiae was the main alcohols producing microorganism in Qingke wine fermentation.While S.malanga was the main organic acid producing microorganism.Through the analysis of 26 aroma metabolites and comparison of three kinds of yeasts,it was found that S.cerevisiae was the main aroma producing microorganism in Qingke wine,which produced abundant esters,alcohols and organic acids.S.fibuliger had important contribution to trace aromatic substances in Qingke wine,however Saccharomycopsis malanga has weak ability to produce aroma compounds.This paper systematically studied the brewing performance and flavor function of the main yeasts in Zangqu for traditional Qingke wine brewing,and provided a basis for the scientific control of the flavor quality of Qingke wine.
Key words:  traditional Tibetan Qingke wine    Zangqu    yeast    oenological properties    flavor compounds
收稿日期:  2020-05-10      修回日期:  2020-09-04           出版日期:  2021-01-25      发布日期:  2021-02-07      期的出版日期:  2021-01-25
基金资助: “十三五”国家重点研发计划项目(2016YFD0400503);中国博士后科学基金第63批面上资助(2018M631971);国家轻工技术与工程一流学科自主课题(LITE2018-12)
作者简介:  本科生(陈双副教授为通讯作者,E-mail:shuangchen@jiangnan.edu.cn)
引用本文:    
黄昊,哈祖德,顾京赛,等. 西藏传统青稞酒酿造用藏曲中主要酵母菌的分离及酿造特性研究[J]. 食品与发酵工业, 2021, 47(2): 8-14.
HUANG Hao,HA Zude,GU Jingsai,et al. Isolation of yeast strains from Zangqu of traditional Tibetan Qingke (highland barley) wine brewing and the oenological properties[J]. Food and Fermentation Industries, 2021, 47(2): 8-14.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.024418  或          http://sf1970.cnif.cn/CN/Y2021/V47/I2/8
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