西南菌种站部分酿酒增香酵母产酯性能初探  

Performance Testing of Several Yeasts Which Can Produce Aroma preserved by SICC

作　　者：张晓娟[1] 宋萍[1] 周光燕[1] 王柱[1] 冯霞[1] 

机构地区：[1]四川省食品发酵工业研究设计院西南菌种站,成都温江611130

出　　处：《四川食品与发酵》2007年第3期1-3,共3页Sichuan Food and Fermentation

基　　金：国家微生物菌种资源平台项目(2005DKA21204-04);四川省自然科技资源平台建设2006年度项目

摘　　要：酯类是白酒中的主要香气成分,本文主要介绍西南菌种站保存的部分酿酒增香酵母在不同发酵培养条件下的产酯能力。试验对7株产酯酵母进行3种培养基、3种培养时间的多配方处理发酵,采用皂化法测定总酯。实验结果表明,菌株SICC 2.644与SICC2.645产酯水平较高,分别达到230.2mg/100mL和171.2mg/100mL;大部分菌株于麦芽汁发酵培养能获得较为理想的产酯测试效果。The main aroma components of Liquor are esters. Several yeasts which can produce aroma preserved by SICC were studied in this paper. The esters were measured. 3 kinds of medium were used. Results showed that SICC 2.644 and SICC 2.645 can reach high production levels. And most strains in the wort can be an ideal fermentation esters production test results.

关 键 词：酵母 酯类 皂化 

分 类 号：TS261.1[轻工技术与工程—发酵工程]