产香酵母Pichia sp.、Hyphopichia sp.、Zygosaccharomyces cidri均能利用蔗糖、α-D-葡萄糖、松二糖等6种碳源,菌株利用率最高的碳源分别是蔗糖、α-D-葡萄糖、D-半乳糖和D-木糖/戊醛糖;3株菌均适应性良好,生长繁殖能力强,且210 h内细胞稳定性好;菌种Pichia sp.产香主要物质为乙酸乙酯与乙醇,菌种Hyphopichiasp.为乙酸乙酯与4-羟基-2-丁酮,菌种Zygosaccharomyces cidri则为乙醇与五氟丙酸戊酯;发酵过程中,挥发性酯类和总酸含量随时间逐渐增大,挥发性酮类和醇类等物质与总酯则逐渐减少;3株酵母菌均不利用10%乙醇,却能利用5%乙醇,其中菌种Hyphopichia sp.利用乙醇能力最强。

Ester-producing yeasts Pichia sp.,Hyphopichia sp.,Zygosaccharomyces cidri all utilized 6 carbon sources such as sucrose,α-D-Glucose,Turanose and so on.The top 3 carbon sources that yeasts utilized are sucrose、α-D-Glucose and D-galactose/ D-xylose/ Pentylalose,respectively.These yeasts had good adaptability,strong growth and reproduction capacity,and good stability.Volatile components of Pichia sp.were ethyl acetate and ethanol,Hyphopichia sp.were ethyl acetate and 4-OH-2-butanone,Zygosaccharomyces cidri were ethanol and 5-F-Amyl propionate.During the fermentation process,the volatile esters and total acids increased,the volatile ketones and alcohols as well as total esters were induced.None of the 3 yeasts utilized 10% ethanol,instead they utilized 5% ethanol,with Hyphopichia sp.had the highest utilization rate.