The aim of this work was to obtain the indigenous strain in traditional Chinese Spirit fermentation starter, “Daqu”, with high amylase compacity, which could be used for Daqu fortification to improve the starch utilization rate and the quality of Baijiu. A strain of amylase-producing strain JM was isolated from high-temperature Daqu by starch hydrolyzation method. It was identified as Saccharomycopsis fibuligera by microscopic morphology, physiological and biochemical characteristics, transcribed sequencing of spacer sequence and phylogenetic tree analysis. The production capacity of amylase, tolerability and aroma-production capacity of the yeast were studied. The result showed that 1 452 U/mL amylase activities could be obtained when it was cultured for 10-12 h. The strain could tolerate 20% ethanol and grow well at pH 3 and 49 ℃. The liquid fermentation experiments were carried out with wheat, rice and bran as raw materials respectively. The results indicated that 9.3 % of alcohol and 37 kinds of flavoring components such as phenylethyl alcohol, ethyl acetate and ethyl octanoate were produced in the wheat medium. In the rice medium, 29 kinds of aroma substances, among which the phenylethyl alcohol content was the highest. The strain has strong ability of producing amylase, alcohol and aroma which present a good application potential in Baijiu production.
ZHOU Yangzi
,
BIAN Minghong
,
LIU Wenyi
,
JIANG Jiajing
,
XU Wenjing
. Isolation and identification of an amylase producing yeast and its characteristics in high-temperature Daqu[J]. Food and Fermentation Industries, 2020
, 46(2)
: 79
-84
.
DOI: 10.13995/j.cnki.11-1802/ts.021459
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