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)
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.
[1] 杨晓梅,次仁觉旦,赵晓通.藏民族传统酿制的青稞酒有效成分测定及影响因素探讨[J].食品与发酵科技,2008,44(2):15-17. YANG X M,CI R J D,ZHAO X T.Determination of Tibetan traditional fermenting barley wine′s effective component and study of influence factors[J].Food and Fermentation Science &Technology,2008,44(2):15-17. [2] 伍怡郦.西藏传统青稞酒发酵技术的研究[D].重庆:西南大学,2006. WU Y L.Studies on fermentation technique of tranditional highland barley wine in Tibet[D].Chongqing:Southwest University,2006. [3] 杜木英,伍怡郦,阚建全,等.传统青稞酒发酵过程中化学成分动态变化的研究[J].食品工业科技,2007,28(9):94-98. DU M Y,WU Y L,KAN J Q,et al.Study on dynamic changes of chemical components in traditional highland barley wine during fermentation[J].Science and Technology of Food Industry,2007,28(9):94-98. [4] 樊杉杉,董雅君,杨兴华,等.不同地区来源藏曲对西藏传统酿造青稞酒风味特征的影响[J].食品与发酵工业,2019,45(2):7-14. FAN S S,DONG Y J,YANG X H,et al.Effects of different Zangqu from different regions on the flavor of Tibetan traditional Qingke wine[J].Food and Fermentation Industries,2019,45(2):7-14. [5] 袁亦舟,张伟国,徐建中.青稞酒曲微生物多样性分析及米根霉制曲条件优化[J].食品与发酵工业,2018,44(5):39-45. YUAN Y Z,ZHANG W G,XU J Z.Investigation of the microbial diversity in highland barley Qu and optimization of the Koji-making condition with Rhizopus oryzae[J].Food and Fermentation Industries,2018,44(5):39-45. [6] 王丽华.西藏传统青稞酒的生产菌株选育及生产技术研究[D].重庆:西南大学,2008. WANG L H.Studies on mutation screening and production technique of traditional highland barley wine in Tibet[D].Chongqing:Southwest University,2008. [7] 杜木英.西藏青稞酒发酵微生物及酿造技术研究[D].重庆:西南大学,2008. DU M Y.Studies on microorganisms and fermentation technology of highland barley wine[D].Chongqing:Southwest University,2008. [8] 刘清斌,左勇.不同菌种对青稞酒发酵的影响[J].食品工业科技,2005,26(12):79-81. LIU Q B,ZUO Y.Effects of different fungi on fermentation of barley liquor[J].Science and Technology of Food Industry,2005,26(12):79-81. [9] 赵东.西藏青稞酒酒曲微生物多样性的研究[D].泰安:山东农业大学,2011. ZHAO D.The study of the microbial biodiversity of the Jiuqu of Tibet highland barley wine[D].Tai′an:Shandong Agricultural University,2011. [10] 唐洁,王海燕,徐岩.酿酒酵母和异常毕赤酵母混菌发酵对白酒液态发酵效率和风味物质的影响[J].微生物学通报,2012,39(7):921-930. TANG J,WANG H Y,XU Y.Effect of mixed culture of Saccharomyces cerevisiae and Pichia anomala on fermentation efficiency and flavor compounds in Chinese liquor[J].Microbiology China,2012,39(7):921-930. [11] 邱并生.混菌发酵对白酒液态发酵效率和风味物质的影响[J].微生物学通报,2014,41(7):1 477-1 478. QIU B S.Effect of mixed culture on fermentation efficiency and flavor compounds in Chinese liquor[J].Microbiology China,2014,41(7):1 477-1 478. [12] 陈景桦,马小琛,李婷,等.优选发酵毕赤酵母与酿酒酵母混合发酵的葡萄酒酿造应用潜力[J].食品科学技术学报,2018,36(5):26-34. CHEN J H,MA X C,LI T,et al.Evaluating application potential of mixed fermentation with Pichia fermentans and Saccharomyces cerevisiae[J].Journal of Food Science and Technology,2018,36(5):26-34. [13] 许维娜,耿常乐,任同同,等.混菌发酵对葡萄酒感官品质和风味物质的影响[J].中外葡萄与葡萄酒,2018(6):12-17. XU W N,GENG C L,REN T T,et al.Effect of mixed fermentation on the sensory quality and flavor compounds of wine[J].Sino-Overseas Grapevine &Wine,2018(6):12-17. [14] 张文文,翁佩芳,吴祖芳.东方伊萨酵母和酿酒酵母混合发酵杨梅酒的发酵效率及风味特征分析[J].食品科学,2019,40(18):144-151. ZHANG W W,WENG P F,WU Z F.Fermentation efficiency and flavor characteristics of bayberry wine with mixed starter culture of Issatchenkio orientalis and Saccharomyces cerevisiae[J].Food Science,2019,40(18):144-151. [15] 薛军侠,徐艳文,杨莹,等.WL培养基在酿酒酵母筛选中的应用[J].中国酿造,2007(9):36-39. XUE J X,XU Y W,YANG Y,et al.Screening and identification of Saccharomyces cerevisiae with WL medium[J].China Brewing,2007(9):36-39. [16] 梁青,李文茹,施庆珊,等.山苍子油对白假丝酵母抗菌活性研究[J].生物技术通报,2015,31(10):205-210. LIANG Q,LI W R,SHI Q S,et al.Antifungal activity of Litsea cubeba oil against Candida albicans[J].Biotechnology Bulletin,2015,31(10):205-210. [17] 韩德权,章佳佳.DNS法在普鲁兰多糖发酵液中糖测定的研究[J].食品工业科技,2008,29(2):285-286;290. HAN D Q,ZHANG J J.Application of DNS method to the determination of saccharide content in Pullulan fermentation broth[J].Science and Technology of Food Industry,2008,29(2):285-286;290. [18] 林艳,单连菊,张沛,等.高效液相色谱法测定啤酒、发酵液和麦汁中的糖类和乙醇[J].分析化学,1999(6):3-5. LIN Y,SHAN L J,ZHANG P,et al.Determination of sugars and ethanol in beer,fermentation liquid and wort by high performance liquid chromatography[J].Chinese Journal of Analytical Chemistry,1999(6):3-5. [19] 徐勇,郎召伟,沈咪娜,等.泸型酒酿造过程中上层和下层酒醅的有机酸变化分析[J].四川理工学院学报(自然科学版),2018,31(5):9-13. XU Y,LANG Z W,SHEN M N,et al.Organic acids dynamics in the upper and bottom layers during Luzhou-flavor Baijiu fermentation[J].Journal of Sichuan University of Science &Engineering(Natural Science Edition),2018,31(5):9-13. [20] 陈双.中国黄酒挥发性组分及香气特征研究[D].无锡:江南大学,2013. CHEN S.Characterization of the volatile and aroma profile of Chinese rise wine[D].Wuxi:Jiangnan University,2013. [21] 苏畅,马莹莹,杨建刚.扣囊复膜酵母在酿酒中的应用研究进展[J].食品研究与开发,2018,39(1):205-209;220. SU C,MA Y Y,YANG J G.Research progress of Saccharomycopsis fibuligera in liquor-making industry[J].Food Research and Development,2018,39(1):205-209;220. [22] 应玲云,伍时华,赵东玲,等.烧酒曲中扣囊复膜酵母的分离及鉴定[J].食品与发酵工业,2013,39(1):146-150. YING L Y,WU S H,ZHAO D L,et al.Isolation and identification of Saccharomycopsis fibuligera isolated from rice wine starter[J].Food and Fermentation Industries,2013,39(1):146-150. [23] 郝文军,刘红霞,于晓涛,等.牛栏山白酒酿造过程中扣囊复膜酵母的分离与产物分析[J].酿酒科技,2019(2):49-52. HAO W J,LIU H X,YU X T,et al.Isolation of S.fibuligera from the production process of niulanshan liquor and its metabolites[J].China Brewing,2019(2):49-52. [24] THAKUR N,SAVITRI,SARIS E J P,et al.Microorganisms associated with amylolytic starters and traditional fermented alcoholic beverages of North Western Himalayas in India[J].Food Bioscience,2015,11:92-96. [25] NAOKO T,RYOSUKE F,SHIGERU Y,et al.Identification of yeast strains isolated from marcha in Sikkim,a microbial starter for amylolytic fermentation[J].International Journal of Food Microbiology,2005,99(2):135-146. [26] BHARDWAJ K N,JAIN K K,KUMAR S,et al.Microbiological analyses of traditional alcoholic beverage(Chhang) and its starter(Balma) prepared by bhotiya tribe of Uttarakhand,India[J].Indian Journal of Microbiology,2016,56(1):28-34. [27] 向阳,李崎,顾国贤.国内啤酒有机酸组成及其综合评价[J].食品科学,2007,28(1):266-270. XIANG Y,LI Q,GU G X.Study on composition of organic acids in domestic beer for comprehensive evaluation[J].Food Science,2007,28(1):266-270. [28] 诸葛庆.猕猴桃酒降酸降涩新工艺的研究[D].无锡:江南大学,2005. ZHUGE Q.Study on the new technology of deacidification and reducing acerbity of kiwi fruit wine[D].Wuxi:Jiangnan University,2005. [29] 孙思佳,翟磊,许玲,等.扣囊复膜孢酵母CICC 33077在芝麻香型白酒高温大曲生产中的应用[J].酿酒科技,2018(7):76-82. SUN S J,ZHAI L,XU L,et al.Application of Saccharomycopsis fibuligera CICC 33077 in the production of high-temperature Zhimaxiang Daqu[J].Brewing Science,2018(7):76-82. [30] 王晓丹,陈美竹,班世栋,等.茅台大曲中酵母的分离、鉴定及其功能初探[J].食品科学,2017,38(4):51-57. WANG X D,CHEN M Z,BAN S D,et al.Separation,identification and functional characterization of yeast strains from Moutai-flavor Daqu,a traditional Chinese liquor fermentation starter[J].Food Science,2017,38(4):51-57. [31] 范文来,徐岩.白酒79个风味化合物嗅觉阈值测定[J].酿酒,2011,38(4):80-84. FAN W L,XU Y.Determination of odor thresholds of volatile aroma compounds in Baijiu by a forced-choice ascending concentration series method of limits[J].Brewing,2011,38(4):80-84.
2021, Vol. 47 
