食品与发酵工业 >

2022 , Vol. 48 >Issue 5: 58 - 67

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029609

研究报告

温度对产香酵母产挥发性风味物质的影响

  • 章钰浛 ,
  • 班世栋 ,
  • 赵皓静 ,
  • 黄武 ,
  • 崔东琦 ,
  • 王晓丹
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  • 1(贵州大学 酿酒与食品工程学院,贵州 贵阳,550025)
    2(贵州省发酵工程与生物制药重点实验室,贵州 贵阳,550025)
硕士研究生(王晓丹高级实验师为通信作者,E-mail:370309102@qq.com)

网络出版日期: 2022-04-06

基金资助

贵州省发酵工程与白酒酿造人才基地项目(黔人领发〔2018〕3号);贵州省科技计划项目(黔科合平台人才[2018]5251);贵州省科技计划项目(黔科合成果[2020]2Y045);遵义市创新人才团队培养项目(遵义科人才[2020]9);贵州省科技计划项目(黔科合平台人才[2019]5645号);贵州省科技计划项目(黔科合成果[2021]一般048);贵州省科技计划项目(黔科合支撑[2018]2160)

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Effect of temperature on the volatile compounds produced by aroma producing yeasts

  • ZHANG Yuhan ,
  • BAN Shidong ,
  • ZHAO Haojing ,
  • HUANG Wu ,
  • CUI Dongqi ,
  • WANG Xiaodan
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  • 1(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China)
    2(Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province,Guiyang 550025,China)

Online published: 2022-04-06

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摘要

以实验室前期从酱香大曲和酒醅中分离筛选得到的6株产香酵母(德巴利汉逊酵母FBKL2.0130,异常威克汉姆酵母FBKL2.00K8,蜂生假丝酵母FBKL2.0161,拜耳接合酵母FBKL2.0162,库德里阿兹威氏毕赤酵母FBKL2.0163,粟酒裂殖酵母FBKL2.0164)为实验对象,探究不同温度下6株产香酵母生长状态和产挥发性风味物质的变化情况。采用顶空固相微萃取法结合气相色谱-质谱联用技术对不同温度梯度下(25、30、35、40 ℃)6株产香酵母的挥发性风味物质进行测定,并应用外标标准曲线法进行定量分析。结果表明,FBKL2.0130在25 ℃下产乙酸能力最强,为其他菌株的6倍;FBKL2.00K8高产乙酸乙酯,其产量为其他菌株的3倍,并且具有一定的高温适应性(35 ℃);FBKL2.0161的最适生长温度为25 ℃,其产高级醇能力突出;FBKL2.0162在35 ℃下,主要生成乙基酯类物质;FBKL2.0163的生长速度最快,并且能在40 ℃下生长代谢;FBKL2.0164在35 ℃下产吡嗪类物质能力突出。6株产香酵母在不同温度下具有不同的生长状态和产香特性,总的来说,低温有利于挥发性风味物质的生成,温度越高,其丰富度越低,并且不利于酵母的生长代谢。该研究结果可为产香酵母在今后白酒智能化酿造过程中的应用提供一定的理论参考。

关键词： 温度; 产香酵母; 生长特性; 挥发性风味物质; 气相色谱-质谱法

本文引用格式

章钰浛 , 班世栋 , 赵皓静 , 黄武 , 崔东琦 , 王晓丹 . 温度对产香酵母产挥发性风味物质的影响[J]. 食品与发酵工业, 2022 , 48(5) : 58 -67 . DOI: 10.13995/j.cnki.11-1802/ts.029609

Abstract

Six aroma producing yeast strains(Debaryomyces coudertii FBKL2.0130, Wickerhamomyces anmalus FBKL2.00K8, Starmerella apicola ,Candida FBKL2.0161, Zygosaccharomyces bailii FBKL2.0162, Pichia kudriavzevii FBKL2.0163, Schizosaccharomyces pombe FBKL2.0164), isolated from Moutai-flavor Daqu and fermented grains, respectively, were used as the research object, aiming to analysis the growth status and production of volatile compounds at different temperatures. Headspace solid phase microextraction coupled with GC-MS were used to determine the volatile compounds of aroma producing yeasts at different temperature (25, 30, 35, 40 ℃). In addition, the external standard curve method was used for quantitative analysis. The results show that FBKL2.0130 had the strongest acetic acid production capacity at 25 ℃, which was six times that of other yeasts. FBKL2.00K8 had high yield of ethyl acetate, which was three times higher than that of other strains, and had certain high temperature adaptability (35 ℃). The optimum growth temperature of FBKL2.0161 was 25 ℃, and had outstanding capacity to produce higher alcohols. FBKL2.0162 mainly generated ethyl esters at 35 ℃. FBKL2.0163 had the fastest growth rate and can grow and metabolize at 40 ℃. The capacity of FBKL2.0164 to produce pyrazines at 35 ℃ was distinguished. Six aroma producing yeasts had different growth states and aroma producing features at different temperatures. In general, low temperature was conducive to the production of volatile compounds. The higher the temperature, the lower its abundance, what’s more, it was not conducive to the growth and metabolism of yeasts. The results provide certain theoretical reference value for the application of aroma-producing yeasts in the intelligent brewing process of liquor in the future.

Key words： temperature; aroma-producing yeasts; growth features; volatile compounds; GC-MS

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