食品与发酵工业 >

2022 , Vol. 48 >Issue 9: 41 - 47

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029492

清香型小曲白酒酿造中酵母资源解析及其耐受性能研究

  • 李群 ,
  • 林斌 ,
  • 唐洁 ,
  • 江威 ,
  • 朱丽萍 ,
  • 杨强 ,
  • 刘源才 ,
  • 陈申习
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  • (劲牌有限公司 劲牌研究院,中药保健食品质量与安全湖北省重点实验室,湖北 大冶,435100)
第一作者:硕士(陈申习高级工程师为通信作者,E-mail:chenshenxi2006@163.com)

收稿日期: 2021-09-29

  修回日期: 2021-11-15

  网络出版日期: 2022-05-26

基金资助

湖北省重点研发计划项目(2020BBA050)

收起

Yeast resources in the brewing of light-flavor Xiaoqu Baijiu and its tolerance characteristics

  • LI Qun ,
  • LIN Bin ,
  • TANG Jie ,
  • JIANG Wei ,
  • ZHU Lipin ,
  • YANG Qiang ,
  • LIU Yuancai ,
  • CHEN Shenxi
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  • (Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co, Ltd., Daye 435100, China)

Received date: 2021-09-29

  Revised date: 2021-11-15

  Online published: 2022-05-26

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摘要

为了探明清香型小曲白酒发酵中酵母种类、生理生化特性和环境耐受性,以常规培养基为基础培养基,添加不同比例乳酸和乙酸,从清香型小曲白酒酒醅和酒曲中进行酵母分离,并结合形态学和26S rRNA分子生物学鉴定酵母种属。结果表明,鉴定的63株酵母分属于7个属13个种,其中丝孢酵母(Apiotrichum loubieri)、路比利丝孢酵母(Trichosporon loubieri)和近玫色锁掷孢酵母(Sporidiobolus pararoseus)是前期研究中未分离到的。挑选13种不同酵母进行环境耐受性实验,结果显示酿酒酵母(J-52)能耐250 g/L糖、12%乙醇、pH 2.5和45 ℃高温条件;扣囊腹膜孢酵母(J-6)和库德里阿兹威毕赤酵母(J-8)耐糖、耐乙醇和耐pH分别能耐受250 g/L糖、9%乙醇和pH 2.5;T.loubieri(J-39)能耐受250 g/L糖和45 ℃高温。该研究可为清香型小曲白酒酒质提升提供酵母菌种资源。

关键词： 清香型小曲白酒; 酵母筛选; 分离鉴定; 生理生化; 环境耐受性

本文引用格式

李群 , 林斌 , 唐洁 , 江威 , 朱丽萍 , 杨强 , 刘源才 , 陈申习 . 清香型小曲白酒酿造中酵母资源解析及其耐受性能研究[J]. 食品与发酵工业, 2022 , 48(9) : 41 -47 . DOI: 10.13995/j.cnki.11-1802/ts.029492

Abstract

To explore the resources of yeasts and their physicochemical characteristics and environmental tolerance in light-flavor Xiaoqu Baijiu, fermented grains and Xiaoqu samples of light-flavor Xiaoqu Baijiu were selected for yeasts isolation using conventional medium with different proportions of lactic acid and acetic acid, and the yeasts were identified based on morphology and 26S rRNA molecular biology. The results showed that 63 yeast strains isolated from the samples were categorized into seven genera and 13 species, among which Apiotrichum loubieri, Trichosporon loubieri, and Sporidiobolus pararoseus were not isolated in the previous study. Thirteen different yeasts were selected for environmental tolerance test, and the results showed that Saccharomyces cerevisiae (J-52) could survive at the condition of 250 g/L glucose, 12% alcohol, pH 2.5, and 45 ℃. Moreover, Saccharomycopsis fibuligera (J-6) and Pichia kudriavzevii (J-8) could tolerate 250 g/L glucose, 9% alcohol and pH 2.5, respectively. Additionally, T. loubieri (J-39) remained alive under the circumstances of 250 g/L glucose and 45 ℃, respectively. These results provide yeast resources for improving the quality of light-flavor Xiaoqu Baijiu.

Key words： light-flavor Xiaoqu Baijiu; yeast screening; isolation and identification; physiological and biochemical; environmental tolerance

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