食品与发酵工业 >

2021 , Vol. 47 >Issue 7: 43 - 50

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025463

研究报告

米酒生香酵母的分离筛选鉴定及其性能研究

  • 李泽洋 ,
  • 伍时华 ,
  • 龙秀锋 ,
  • 吴军 ,
  • 易弋
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  • 1(广西科技大学 生物与化学工程学院,广西 柳州,545006)
    2(广西糖资源绿色加工重点实验室,广西 柳州,545006)
    3(广西科技大学 教学质量监控与评估中心,广西 柳州,545006)
硕士研究生(龙秀锋讲师为通讯作者,E-mail:longxiuf@163.com)

收稿日期: 2020-08-24

  修回日期: 2020-09-24

  网络出版日期: 2021-05-20

基金资助

广西科技大学科学基金项目(校科自197308);广西科技攻关项目(桂科攻0782003-2)

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Isolation,identification and characteristics of aroma-producing yeast for rice wine

  • LI Zeyang ,
  • WU Shihua ,
  • LONG Xiufeng ,
  • WU Jun ,
  • YI Yi
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  • 1(College of Biological and Chemical Engineering,Guangxi University of Science and Technology,Liuzhou,545006,China)
    2(Guangxi Key Laboratory of Green Processing of Sugar Resources,Liuzhou,545006,China)
    3(Teaching Quality Monitoring and Evaluation Center,Guangxi University of Science and Technology,Liuzhou,545006,China)

Received date: 2020-08-24

  Revised date: 2020-09-24

  Online published: 2021-05-20

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摘要

为获得米酒酿造中优良的生香酵母,通过嗅闻法初筛得到6株香气突出的菌株,通过测定菌株发酵米酒过程中乙酸乙酯、β-苯乙醇、乳酸乙酯和乙醇的积累量,复筛获得菌株11Z1,其积累量分别为(2.883±0.260)、(0.301±0.028)、(0.080±0.008)和(37.296±1.036)g/L。经形态学及分子生物学方法鉴定菌株11Z1为Cyberlindnera fabianii;对其发酵液进行风味物质分析,检测出主要风味物质共21种,包括醇类5种、酯类3种、酸类5种、酚类1种、酮类1种、烷烃类2种和其他类4种,这些风味物质对增加酒的香气及形成酒体风格具有积极作用。此外,分别在培养基中添加风味前体物乙酸、L-苯丙氨酸和L-乳酸,进一步探究其对菌株11Z1酿造米酒风味物质形成的影响,结果表明,添加体积分数0.3%乙酸发酵9 d、8 g/L L-苯丙氨酸发酵4 d、体积分数0.4% L-乳酸发酵8 d,乙酸乙酯、β-苯乙醇及乳酸乙酯积累量分别达到最大,与未添加前体物相比分别提高了160.71%、215.48%和144.04%。综上,菌株11Z1具有突出的生香能力,展现出在米酒酿造中巨大的应用潜力。

关键词： 生香酵母; 乙酸乙酯; β-苯乙醇; 乳酸乙酯; 前体物; 风味物质

本文引用格式

李泽洋 , 伍时华 , 龙秀锋 , 吴军 , 易弋 . 米酒生香酵母的分离筛选鉴定及其性能研究[J]. 食品与发酵工业, 2021 , 47(7) : 43 -50 . DOI: 10.13995/j.cnki.11-1802/ts.025463

Abstract

In order to obtain aroma-producing yeast strains with excellent performance in rice wine brewing, olfactory method was used to screen strains with aroma from 11 samples, and the accumulations of ethyl acetate, β-phenylethanol, ethyl lactate and ethanol were determined to rescreen strains with outstanding aroma-producing ability.The results indicated that among the 6 strains obtained by primary screening, strain 11Z1 exhibited outstanding aroma-producing ability.The accumulations of ethyl acetate, β-phenylethanol, ethyl lactate and ethanol of strain 11Z1 were (2.883±0.260), (0.301±0.028), (0.080±0.008) and (37.296±1.036) g/L, respectively.According to morphological and phylogenetic analysis, strain 11Z1 was identified as Cyberlindera fabianii.Moreover, the flavor compounds of strain 11Z1 were analyzed, and 21 kinds of main flavor compounds were detected, including 5 alcohols, 3 esters, 5 acids, 1 phenol, 1 ketone, 2 alkanes and 4 other compounds.These flavoring substances have a positive effect on increasing the aroma of wine and forming wine body style.Besides, the effects of adding precursor substances of flavor substances in culture medium such as acetic acid, L-phenylalanine and L-lactic acid on the formation of flavor compounds of strain 11Z1 were further studied.The results indicated that the accumulations of ethyl acetate, β-phenethyl alcohol and ethyl lactate reached the maximum after fermentation with 0.3%(volume fraction) acetic acid for 9 d, 8 g/L L-phenylalanine for 4 d, and 0.4%(volume fraction) L-lactic acid for 8 d, which have increased by 160.71%, 215.48% and 144.04%, respectively, compared with that without adding precursor substances.In summary, strain 11Z1 has outstanding aroma-producing ability, which shows great application potential in rice wine brewing.

Key words： aroma-producing yeast; ethyl acetate; β-phenylethanol; ethyl lactate; precursor; flavor substances

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