The purpose of this study is to screen a strain that is sugar resistant and able to produce fragrance. A high osmotolerant yeast was isolated from the surface of the dried persimmon, which was able to grow on a medium containing 550 g/L glucose, 600 g/L sucrose, 600 g/L fructose, 650 g/L maltose or 120 g/L sodium chloride. After fermentation, the volatile substances such as methyl acetate, phenylethyl alcohol, and phenylacetaldehyde were produced, which gave aroma characteristics such as rose, hyacinth, and fruit fragrance. It was identified as Zygosaccharomyces rouxii by 18S rDNA sequence alignment. It significantly enhanced the flavor profile of fermented products of soy sauce and vinegar. In summary, this strain has potential application in the food industry, especially in fermented foods.
LI Mengqi
,
ZHAO Yifan
,
ZHENG Feiyun
,
NIU Chengtuo
,
LIU Chunfeng
,
LI Qi
,
WANG Jinjing
. Isolation, identification and application of sugar-tolerant and aroma-producing yeast[J]. Food and Fermentation Industries, 2019
, 45(24)
: 45
-51
.
DOI: 10.13995/j.cnki.11-1802/ts.021654
[1] 王星晨.基于优选胶红酵母与酿酒酵母混合酒精发酵的葡萄酒增香酿造研究[D].杨凌:西北农林科技大学,2018.
[2] 王倩倩,覃杰,马得草,等.优选发酵毕赤酵母与酿酒酵母混合发酵增香酿造爱格丽干白葡萄酒[J].中国农业科学,2018,51(11):2 178-2 192.
[3] 蔡雪梅,吴联海,陈梦圆,等.酱香型白酒酒糟中生香酵母的筛选及鉴定[J].中国酿造,2017,36(7):42-47.
[4] 贺莹,赵建英,高平,等.富硒酵母的诱变及突变株的筛选研究[J].食品工业,2017,38(2):204-207.
[5] 崔艺燕,马现永.酵母多糖的生物学功能及其对仔猪肠道健康的影响[J].动物营养学报,2018,30(3):857-864.
[6] 姜维,徐莹,刘文磊,等.生物吸附剂耐盐性鲁氏酵母培养基的优化[J].中国酿造,2010(7):32-36.
[7] 刘翠翠,杨华,陈雄,等.源于中国民间传统酿造食品的鲁氏酵母耐温特性研究[J].中国调味品,2018,43(3):41-45.
[8] 吴惠玲,魏鲁宁,高向阳,等.甘油与鲁氏酵母共固定在高盐稀态酱油酿造中的应用[J].现代食品科技,2013,29(8):1 938-1 942.
[9] 朱永清,李治华,李华佳,等.基于PCR-DGGE分析不同品牌郫县豆瓣酱真菌多样性[J].食品科学,2017,38(2):104-108.
[10] 魏春红,贾建,周亚男,等.鲁氏酵母对面包品质影响研究[J].农产品加工,2017(1):21-22.
[11] 袁江兰,陈晓敏,钟文秀,等.鲁氏酵母对米渣生酱油风味和抗氧化活性的增强效应[J].食品科学,2018,39(17):19-24.
[12] 钟文秀,袁江兰,李传雯,等.菌种耦合发酵米渣生酱油的品质和抗氧化活性[J].食品科学,2017,38(6):55-61.
[13] 李志江,赵婧,戴凌燕,等.鲁氏酵母对豆酱品质及挥发性香气成分的影响[J].中国调味品,2018,43(10):30-36.
[14] 王鹤霖,范茁艺,李昕,等.鲁氏酵母发酵香肠加工工艺的研究[J].肉类工业,2018(5):25-28.
[15] WANG Dingkang,HAO Zhiqiang,ZHAO Jinsong,et al.Comparative physiological and transcriptomic analyses reveal salt tolerance mechanisms of Zygosaccharomyces rouxii[J].Process Biochemistry,2019(82):59-67.
[16] SYROMYATNIKOV M Y,SAVINKOVA O V,KIRYANOVA S V,et al.Taqman RT-PCR analysis for the identification of the osmotolerant yeast Zygosaccharomyces rouxii[J].Applied Biochemistry and Microbiology,2018,54(6):682-688.
[17] 白冬红,陈义伦,张晶,等.柿饼污染霉菌的实用控制技术研究[J].山东农业科学,2018,50(3):98-102.
[18] GB／T 15038—2006 葡萄酒、果酒通用分析方法[S].北京:中国标准出版社,2006.
[19] 王家友,戈蕾.酵母抽提物在酱中的应用[J].中国调味品,2016,41(10):90-92.
[20] 富志磊,范光森,马超,等.老白干酒曲中一株高产β-苯乙醇酵母菌的分离、鉴定及其产香特性研究[J].中国食品学报,2019,19(1):207-215.
[21] 杨明泉.酵母抽提物对酱油酱醪液态发酵的影响研究[J].中国调味品,2018,43(5):90-93.
[22] 张妍妍.啤酒酵母菌抽提物的研究[D].哈尔滨:黑龙江大学,2007.
[23] 钱敏,白卫东,蔡培钿,等.酵母抽提物的研究概况[J].肉类研究,2009(2):84-88.
[24] 刘艳,徐婷婷,江建梅,等.酵母抽提物的研究与产业化[J].高科技与产业化,2013(7):77-80.
