酱香白酒酒醅中产香酵母分离与鉴定  

Isolation and identification of aroma-producing yeast in fermented grains of maotai-flavor liquor

作　　者：王晓丹[1,2] 庞博[1,3] 陈孟强 陆安谋 梁芳 张小龙[1,4] 邱树毅[1,2] 

机构地区：[1]贵州省发酵工程与生物制药重点实验室,贵阳550025 [2]贵州大学酿酒与食品工程学院,贵阳550025 [3]贵州珍酒酿酒有限责任公司,遵义563003 [4]贵州大学生命科学学院,贵阳550025

出　　处：《食品安全质量检测学报》2014年第6期1799-1808,共10页Journal of Food Safety and Quality

基　　金：黔科合重大专项([2010]6004号);国家科技支撑计划项目课题(2011BAC06B12)~~

摘　　要：目的在微生物众多的酒醅中得到产酯产香的功能菌。方法从贵州某酒厂的酒醅中筛选得到40株菌落形态不同的酵母菌用于模拟酒厂发酵蒸酒,通过感官评定及气相色谱质谱联用仪(gas chromatography-mass spectrometry,GC-MS)评测,筛选出两株产酯香味较浓的酵母,对它们的个体形态特征、生理生化实验及分子生物学进行分析鉴定。结果确定一株为高产乙酸乙酯的平常假丝酵母(Candida inconspicua),一株为高产乙酸苯乙酯的毕赤氏酵母(Pichia kudriavzevii)。结论分离筛选的酵母即产酒又可生香,可将其应用于酒类或者香料生产实验。ABSTRACT:Objective To Screen a aroma-producing yeast from fermented grains of Maotai-flavor liquor which are many microorganisms. Methods Forty strains of different morphological yeasts screened from liquor factory in Guizhou were used to model fermentation and distillation of factory. According to sensory as-sess and gas chromatography-mass spectrometry (GC-MS) evaluation, two yeasts producing highly aroma were screened. Their morphological characteristics were described, physiological biochemical tests were analyzed, and molecular biology method was used to identify. Results The one was identified as Candida inconspicua highly producing ethyl acetate and another was Pichia kudriavzevii highly producing phenylethyl acetate by morphological characteristics, physiological and biochemical experiment and molecular biological analysis. Conclusion Screening yeasts can produce aroma and liquor and apply to make liquor or make a test of pro-ducing spice.

关 键 词：产香 酵母 分离 鉴定 

分 类 号：TS261.11[轻工技术与工程—发酵工程]