为提高米香型白酒的品质,将筛选得到的克鲁维毕赤酵母(Pichia kudriazevii)、异常维克汉逊酵母(Wickerhamomyces anomalus)、扣囊复膜酵母(Saccharomycopsis fibuligera)3株产香酵母与1株酿酒酵母(Saccharomyces cerevisiae)作为供试菌株,研究了其菌株形态、生长周期、抗逆性以及发酵特性,并探索了菌株间的相互作用对菌体生长与代谢的影响规律。结果显示,各菌株进入稳定期的时间存在明显差异。在抗逆性方面,4株菌均表现出良好的耐热性、耐酸性、乙醇耐受性与糖耐受性。产酸、产酯、产乙醇能力最强的菌株分别是S. fibuligera、P. kudriazevii、S. cerevisiae。相互作用方面,S. cerevisiae会抑制其余3株产香酵母的生长(P＜0.05),而产香酵母对S. cerevisiae的生长无明显影响;此外,P. kudriazevii会显著抑制W. anomalus(P＜0.05)。4株菌最优的接种比例为106∶106∶106∶106 CFU/mL,在接种3株产香酵母8 h后再接种S. cerevisiae,风味物质的含量最优。研究结果表明,供试菌株具备生物增香、提高酒体品质的良好潜力。
To enhance the quality of rice-flavor liquor, three aroma-producing yeast strains including Pichia kudriazevii, Wickerhamomyces anomalus, Saccharomycopsis fibuligera and one strain of Saccharomyces cerevisiae were screened as testing strains and their morphology, growth cycle, stress resistance and fermentative characteristics were evaluated. On this basis, the influence of interaction among these strains on the growth and metabolism of cell was further explored. The results showed that the time for each strain to enter the stable period was significantly discrepant and four strains all behaved well in heat resistance, acid resistance, ethanol tolerance and sugar tolerance. The strains with the strongest ability to produce acid, ester and ethanol were S. fibuligera, P. kudriazevii and S. cerevisiae, respectively. In terms of interaction, S. cerevisiae inhibited the growth of the other three aroma-producing yeast strains (P<0.05), while aroma-producing yeasts had no significant effect on the growth of S. cerevisiae. In addition, P. kudriazevii significantly inhibited W. anomalus (P<0.05). The optimal inoculation ratio of these four strains was 106∶106∶106∶106 CFU/mL and the content of flavor substances would be the most abundant when S. cerevisiae was inoculated 8 h after inoculating three strains of aroma-producing yeasts. The present study showed that the testing strains had good potential for bio-flavoring and improving wine quality.
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