酵母由于其富含多种营养物质且安全性高而被广泛应用于食品行业。该文为筛选1株具有耐高糖产香的菌株,以在多种糖的高糖培养基上生长,对发酵液风味物质进行测定等方法,筛选得到1株耐高糖产香的菌株,能在550 g/L葡萄糖、600 g/L蔗糖、600 g/L果糖、650 g/L麦芽糖、120 g/L NaCl的培养基上分别生长,并且发酵后由于产生乙酸甲酯,苯乙醇,苯乙醛等挥发性物质使发酵液具有玫瑰、风信子、果香等香气特征。通过18S rDNA序列比对鉴定其为鲁氏酵母Zygosaccharomyces rouxii,并命名为JNBZR01。将其添加入酱油、醋等发酵产品中有明显的提鲜作用。结果表明,筛选获得的该株鲁氏酵母在食品行业尤其是发酵食品中有潜在的应用价值。
The purpose of this study is to screen a strain that is sugar resistant and able to produce fragrance. A high osmotolerant yeast was isolated from the surface of the dried persimmon, which was able to grow on a medium containing 550 g/L glucose, 600 g/L sucrose, 600 g/L fructose, 650 g/L maltose or 120 g/L sodium chloride. After fermentation, the volatile substances such as methyl acetate, phenylethyl alcohol, and phenylacetaldehyde were produced, which gave aroma characteristics such as rose, hyacinth, and fruit fragrance. It was identified as Zygosaccharomyces rouxii by 18S rDNA sequence alignment. It significantly enhanced the flavor profile of fermented products of soy sauce and vinegar. In summary, this strain has potential application in the food industry, especially in fermented foods.
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