食品与发酵工业 >

2026 , Vol. 52 >Issue 9: 50 - 59

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043757

研究报告

清香大曲中高产酯酵母菌的筛选及产香特性分析

  • 严雯雯 ,
  • 王爱元 ,
  • 朱君卓 ,
  • 廖蓓 ,
  • 常煦 ,
  • 王鸿彪 ,
  • 方尚玲
展开
  • 1(工业发酵省部共建协同创新中心,发酵工程教育部重点实验室,工业微生物湖北省重点实验室,湖北工业大学 生物工程与食品学院,湖北 武汉,430068)
    2(湖北安琪酵母股份有限公司,湖北 宜昌,443000)
    3(湖北苗仙聚生物科技有限公司,湖北 恩施土家族苗族自治州,445512)
第一作者：硕士研究生(方尚玲教授为通信作者,E-mail:1425176720@qq.com)

收稿日期: 2025-07-01

  修回日期: 2025-09-04

  网络出版日期: 2026-06-03

基金资助

中央引导地方科技发展资金项目(2024EIA019);2024年楚天英才计划-科技创新团队项目

收起

Selection and aromatic production characteristics analysis of high ester-producing yeast from Qingxiang Daqu

  • YAN Wenwen ,
  • WANG Aiyuan ,
  • ZHU Junzhuo ,
  • LIAO Bei ,
  • CHANG Xu ,
  • WANG Hongbiao ,
  • FANG Shangling
Expand
  • 1(Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Key Laboratory of Fermentation Engineering (Ministry of Education), Hubei Key Laboratory of Industrial Microbiology, School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430068, China)
    2(Hubei Angel Yeast Co.Ltd., Yichang 443000, China)
    3(Hubei Miaoxianju Biological Technology Co.Ltd., Enshi Tujia and Miao Autonomous Prefecture 445512, China)

Received date: 2025-07-01

  Revised date: 2025-09-04

  Online published: 2026-06-03

Fold

摘要

为丰富白酒的香气成分,该研究从清香型大曲中分离出酵母菌,通过总酯含量比较和挥发性物质半定量分析筛选出高产酯酵母菌,并进行分子生物学鉴定和耐受性能力测试。结果表明:从清香型大曲中共分离出10株酵母菌,筛选后得到2株高产酯(总酯含量3 800.80、3 292.31 mg/L)的产香酵母A-2、J-6,鉴定均为费比恩塞柏林德纳氏酵母(Cyberlindnera fabianii)。通过气相色谱-质谱联用技术进行香气化合物含量分析、挥发性成分差异分析及相关性分析,结果表明:A-2与J-6关键差异香气化合物共有5种,其中4种差异化合物香气活度值(odor activity value, OAV)均大于1,说明两者香气轮廓差异明显。J-6中OAV≥1 的物质共有7种,A-2中OAV≥1 的物质共有10种,主要香气贡献物质是辛酸乙酯、乙酸异戊酯、乙酸苯乙酯、己酸乙酯、乙酸乙酯和癸酸乙酯,呈现出较浓郁的花果香特征。A-2中关键香气化合物种类含量更丰富,酒体风味层次更复杂,故最终选取菌株A-2为高产酯功能菌。耐受性分析结果表明,菌株A-2可耐受38 ℃、pH 3.0、酒精度8%vol的生长环境。该研究从清香大曲中分离筛选出一株高产酯酵母菌株A-2作为产香功能菌,为定向改善白酒风味应用提供了一定的理论基础和实践指导。

关键词： 清香型大曲; 产酯酵母菌; 香气活度值

本文引用格式

严雯雯 , 王爱元 , 朱君卓 , 廖蓓 , 常煦 , 王鸿彪 , 方尚玲 . 清香大曲中高产酯酵母菌的筛选及产香特性分析[J]. 食品与发酵工业, 2026 , 52(9) : 50 -59 . DOI: 10.13995/j.cnki.11-1802/ts.043757

Abstract

To enrich the aroma components of Baijiu, this study isolated yeast strains from light-aroma Daqu, screened high-ester-producing yeasts through comparison of total ester contents and semi-quantitative analysis of volatile substances, and conducted molecular biological identification and tolerance tests.Results show that a total of 10 yeast strains were isolated from light-aroma Daqu, and after screening, two aroma-producing yeasts (A-2 and J-6) with high ester production (total ester contents of 3 800.80 mg/L and 3 292.31 mg/L) were obtained.Both were identified as Cyberlindnera fabianii.Analysis of aroma compound contents, differences in volatile components, and correlation analysis using GC-MS show that there are 5 key differential aroma compounds between A-2 and J-6.Among these, 4 compounds have odor activity value(OAV)>1, indicating significant differences in their aroma profiles.J-6 contains 7 substances with OAV≥1, while A-2 contains 10 such substances.The main aroma-contributing compounds include ethyl octanoate, isoamyl acetate, phenethyl acetate, ethyl hexanoate, ethyl acetate, and ethyl decanoate, presenting a rich floral and fruity aroma.A-2 exhibits a more diverse range of key aroma compounds and a more complex flavor profile;thus, strain A-2 was finally selected as the high-ester-producing functional strain.Tolerance analysis indicates that strain A-2 can tolerate a growth environment of 38 ℃, pH 3.0, and 8%vol alcohol content.This study isolated and screened strain A-2, a high-ester-producing yeast from light-aroma Daqu, providing theoretical and practical guidance for targeted improvement of Baijiu flavor.

Key words： light-aroma Daqu; ester-producing yeasts; odor activity value

参考文献

[1] 张英, 鄢定波, 胡景辉, 等.清香型白酒发展概述[J].中国酿造, 2024, 43(9):1-8.
ZHANG Y, YAN D B, HU J H, et al.Overview of the development of light-flavor Baijiu[J].China Brewing, 2024, 43(9):1-8.
[2] 王震, 叶宏, 朱婷婷, 等.清香型白酒风味成分的研究进展[J].食品科学, 2022, 43(7):232-244.
WANG Z, YE H, ZHU T T, et al.Progress in research on the flavor components of light-flavor Baijiu[J].Journal of Food Science and Technology, 2022, 43(7):232-244.
[3] 熊子书. 中国酿酒酵母菌的研究——不同酒类酵母筛选与应用纪实(下)[J].酿酒科技, 2002(5):19-21.
XIONG Z S.Research on liquor-making yeasts in China:Records on screening of varieties of yeast and their applications (continous)[J].Liquor-making Science & Technology, 2002(5):19-21.
[4] DAUTE M, JACK F, BAXTER I, et al.Comparison of three approaches to assess the flavour characteristics of Scotch whisky spirit[J].Applied Sciences, 2021, 11(4):1410.
[5] 马东硕, 周林艳, 刘小改, 等.产酯酵母在清香型白酒中的发酵应用研究[J].酿酒科技, 2024(7):65-73.
MA D S, ZHOU L Y, LIU X G, et al.Application of ester-producing yeasts in the fermentation of Qingxiang Baijiu[J].Liquor Making Science and Technology, 2024(7):65-73.
[6] 赵港国, 李晓晓, 张婧靖, 等.基于响应面法优化库德毕赤酵母强化发酵工艺生产清香型白酒[J].中国酿造, 2024, 43(8):224-229.
ZHAO G G, LI X X, ZHANG J J, et al.Optimization of enhanced fermentation process with Pichia kudriavzevii for light-flavor Baijiu production based on response surface method[J].Journal of China Brewing, 2024, 43(8):224-229.
[7] 牟飞燕, 何夷敏, 夏博宇, 等.β-石竹烯产生菌的筛选和提取工艺优化[J].中国酿造, 2024, 43(4):91-97.
MOU F Y, HE Y M, XIA B Y, et al.Screening of β-caryophyllene-producing bacteria and optimization of the extraction process of β-caryophyllene[J].Journal of China Brewing, 2024, 43(4):91-97.
[8] 丁长河, 万浩威, 魏书音, 等.中高温大曲产酯香酵母的筛选及产香特性分析[J].中国酿造, 2025, 44(4):33-40.
DING C H, WAN H W, WEI S Y, et al.Screening and aroma-producing characteristics of ester aroma-producing yeast from medium-and high-temperature Daqu[J].Journal of China Brewing, 2025, 44(4):33-40.
[9] 宋俊呈, 刘宏, 王笑笑, 等.产花香风味葡萄牙棒孢酵母的筛选及其对咖啡品质的影响[J].食品工业科技, 2025, 46(18):26-36.
SONG J C, LIU H, WANG X X, et al. Screening of floral flavor-producing Clavispora lusitaniae and its effect on coffee quality[J]. Science and Technology of Food Industry, 2025, 46(18): 26-36.
[10] 张国豪, 任飞, 陈虹, 等.不同直链淀粉含量大米对清香型白酒风味物质的影响[J].中国酿造, 2024, 43(1):99-105.
ZHANG G H, REN F, CHEN H, et al.Effect of rice with different amylose content on flavor substances of light-aroma Baijiu[J].Journal of China Brewing, 2024, 43(1):99-105.
[11] 王静尧. 高产酯非酿酒酵母筛选及在混菌发酵中的发酵特性研究[D].阿拉尔:塔里木大学, 2023.
WANG J Y.Screening of high lipid-producing non-Saccharomyces cerevisiae and study on fermentation characteristics in mixed fermentation[D].Alaer:Tarim University, 2023.
[12] 于立娟, 田红云, 单群, 等.基于不同前处理方法结合全二维气相色谱飞行时间质谱解析红星二锅头白酒的风味成分[J].食品与发酵工业, 2025, 51(8):332-340.
YU L J, TIAN H Y, SHAN Q, et al.Analysis of flavor components of Red Star Erguotou Baijiu based on different pretreatment methods combined with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry[J].Food and Fermentation Industries, 2025, 51(8):332-340.
[13] 孙细珍, 杜佳炜, 黄盼, 等.现代工艺和传统工艺酿造小曲清香型白酒感官表征及风味成分分析[J].食品科学, 2021, 42(6):282-290.
SUN X Z, DU J W, HUANG P, et al.Analysis of sensory characteristics and flavor components in light-flavor Chinese liquor(Baijiu) made with Xiaoqu starter by modern and traditional technologies[J].Journal of Food Science and Technology, 2021, 42(6):282-290.
[14] WANIKAWA A.Flavors in malt whisky:A review[J].Journal of the American Society of Brewing Chemists, 2020, 78(4):260-278.
[15] 赵雅惠, 廖鹏飞, 陈璐, 等.GC-MS/GC-O-MS结合PLSR分析新型青稞白酒的关键香气物质[J].食品工业科技, 2024, 45(19):228-239.
ZHAO Y H, LIAO P F, CHEN L, et al.Analysis of key aroma active compounds of novel Qingke Baijiu by GC-MS/GC-O-MS Combined with PLSR[J].Science and Technology of Food Industry, 2024, 45(19):228-239.
[16] FU G M, DENG M F, CHEN Y, et al.Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese Te-flavor Baijiu Daqu produced in different seasons[J].Journal of the Science of Food and Agriculture, 2021, 101(15):6525-6532.
[17] 周海龙, 贾志龙, 乔海军, 等.藏香型系列白酒特征风味化合物分析[J].食品与发酵工业, 2024, 50(20):326-334.
ZHOU H L, JIA Z L, QIAO H J, et al.Analysis of characteristic flavor compounds of Zang-flavor series Baijiu[J].Food and Fermentation Industries, 2024, 50(20):326-334.
[18] 相里冉, 曾勇, 周若陶, 等.宜宾产区浓香型白酒成品酒风味特征剖析[J].食品与发酵工业, 2025, 51(23):337-346.
XIANGLI R, ZENG Y, ZHOU R T, et al.Analysis of the flavor characteristics of Nongxiangxing Baijiu from Yibin production area[J].Food and Fermentation Industries, 2025, 51(23):337-346.
[19] 许忠平, 郭红莉, 张娇娇, 等.不同工艺酱香型白酒风味物质特征分析[J].食品工业科技, 2025, 46(5):209-217.
XU Z P, GUO H L, ZHANG J J, et al.Analysis flavor substance characteristics of different processes of Jiangxiangxing Baijiu[J].Science and Technology of Food Industry, 2025, 46(5):209-217.
[20] NIU Y W, YAO Z M, XIAO Q, et al.Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination[J].Food Chemistry, 2017, 233:204-215.
[21] GAO W J, FAN W L, XU Y.Characterization of the key odorants in light aroma type Chinese liquor by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission studies[J].Journal of Agricultural and Food Chemistry, 2014, 62(25):5796-5804.
[22] YE Y T, WANG L X, ZHAN P, et al.Characterization of the aroma compounds of millet Huangjiu at different fermentation stages[J].Food Chemistry, 2022, 366:130691.
[23] 张志勇, 程伟, 陈兴杰, 等.全二维气相色谱-飞行时间质谱法分析大曲清香型白酒中的挥发性香气组分[J].酿酒科技, 2022(7):26-32.
ZHANG Z Y, CHENG W, CHEN X J, et al.Characterization of volatile components in daqu Qingxiang Baijiu by GC×GC-TOF-MS[J].Liquor-Making Science & Technology, 2022(7):26-32.
[24] 毕静莹, 卢丽娟.本土酿酒酵母的筛选及其在脐橙果酒酿造中的应用[J].中国酿造, 2023, 42(11):140-146.
BI J Y, LU L J.Screening of native Saccharomyces cerevisiae and its application in navel orange wine brewing[J].Journal of China Brewing, 2023, 42(11):140-146.
[25] 胡江南, 高熳熳, 马立娟, 等.葡萄酒发酵优良酵母的筛选、鉴定及应用[J].中国酿造, 2023, 42(7):43-50.
HU J N, GAO M M, MA L J, et al.Screening, identification and application of superior yeast strains for wine fermentation[J].Journal of China Brewing, 2023, 42(7):43-50.
[26] 廖凤梅, 陈仁远, 杨雪莉, 等.酱香型白酒窖池空间差异对第四轮次基酒品质的影响[J].中国酿造, 2025, 44(5):47-53.
LIAO F M, CHEN R Y, YANG X L, et al.Effect of pit space differences of sauce-flavor Baijiu production on the quality of the fourth-round base liquor[J].Journal of China Brewing, 2025, 44(5):47-53.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司