从传统食醋酿造酒曲中分离获得一株产香酵母HQ9,摇甁培养总酯产量达(7.46±0.87) g/L,鉴定为光滑假丝酵母(Candida glabrata)。研究发现,菌株HQ9具有乙醇发酵能力,并且能够在300 g/L葡萄糖、200 g/L乙醇环境中正常生长代谢。以酿酒酵母JM12为对照,考察了菌株HQ9应用于米醋酿造对米醋风味品质的影响。结果显示,两菌株酒精发酵制得米醋样品中有机酸、挥发物组成及含量差异明显。菌株HQ9发酵米醋中酯类和醇类等香气物质更加丰富,乙酸异丁酯、乙酸异戊酯、乙酸丁酯、乙酸乙酯等含量较高;米醋样品总酸达到(42.6±0.3) g/L,总酸中柠檬酸[(1.65±0.05) g/L]、苹果酸[(0.43±0.08) g/L]和琥珀酸[(0.78±0.06) g/L]等非挥发性酸比例显著增加。感官品评结果显示,米醋刺激性减弱,口感更加柔和,表明菌株HQ9应用于液态食醋酿造能够改善提升产品风味品质,是一株具有工业应用潜力的生产菌株。
An aroma-producing yeast strain HQ9 was isolated from the traditional vinegar-brewing Jiuqu, and the total ester yield of the strain reached (7.46±0.87) g/L in shaking culture.The strain was identified as Candida glabrata and had the ability to produce ethanol.The strain HQ9 could tolerate a glucose concentration of 300 g/L and an ethanol concentration of 200 g/L and grew well at 40 ℃ and pH 2.0.The effect of strain HQ9 on the flavor of rice vinegar produced by liquid-state fermentation was investigated using strain Saccharomyces cerevisiae JM12 as a control.Results showed that the composition and content of organic acids and volatile compounds in the rice vinegar produced by the two strains were significantly different.The content of aroma compounds such as esters and alcohols was higher in rice vinegar fermented by strain HQ9.The content of major components such as isobutyl acetate, isoamyl acetate, butyl acetate, and ethyl acetate was increased.The proportion of non-volatile acids such as citric acid [(1.65±0.05) g/L], malic acid [(0.43±0.08) g/L], and succinic acid [(0.78±0.06) g/L] in the total acid was significantly higher than that of JM12 fermented vinegar.The results of sensory evaluation showed that the irritation of rice vinegar fermented by strain HQ9 was reduced and the taste was softer.This indicated that strain HQ9 was able to improve the flavor of rice vinegar produced by liquid-state fermentation and was a strain with potential for industrial application.
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