对分离自浓香型白酒酿造车间的1株酵母的白酒酿造特性开展了研究。该株酵母能够耐受pH 3.5以上的酸度、13%的酒度或39℃的高温,在YPD培养基中培养32 h可产酒精2.7%。利用GC-MS从其YDP发酵液中检出多种浓香型白酒中主要的呈香呈味物质,其中异戊醇及愈创木酚的相对含量分别达36.2%、17.2%。经对该菌进行生理生化鉴定和基于18S rDNA和ITS区系统发育分析,发现该菌属于毕赤氏属,且可能为Pichiaquerolae。研究结果表明,该菌对白酒酿造环境有较强的适应能力,在浓香型、酱香型白酒特别是浓酱兼香型白酒的生产中有较好的应用前景。

A Pichia sp.yeast strain isolated from the strong-flavored liquor brewing workshop was studied for its fermentative characteristics associated with liquor producing.This strain could survive in pH 3.5,13% alcohol,or 39℃,and produce 2.7% alcohol when cultured for 32 h in YPD medium.Many compounds concern with flavor of liquor were detected by GC-MS.The relative contents of isoamyl alcohol and guaigcol were detected by 36.2% and 17.2%.This strain was identified as Pichia sp.and Pichia querolae probably through morphological characteristics and sequences of 26S rDNA and ITS comparison.The results indicated that this strain could adapt in Chinese distilled liquor brewing environment well,and has widespread application in technical innovations of the strong-flavored liquor industry,especially Maotai-flavor liquor and nongjiang-flavour liquor.