1株毕赤氏属酵母的酿造特性  

Characteristics of a Pichia sp.Yeast Strain for Chinese Distilled Liquor Fermentation

作　　者：游玲[1] 蒲岚[1] 王涛[1,2] 郑通文[2] 王松[1,2] 冯瑞章[1] 

机构地区：[1]宜宾学院发酵资源与应用四川省高校重点实验室,四川宜宾644000 [2]宜宾学院生命科学与食品工程学院,四川宜宾644000

出　　处：《食品与发酵工业》2012年第2期52-56,共5页Food and Fermentation Industries

基　　金：四川省科技厅支撑计划项目(2008NZ0031;2010NZ0091);四川省属高校白酒生产技术创新团队建设计划资助;四川省教育厅重大培育项目(09ZZ039);宜宾市科技专项研究项目(200805303;2010ZGY016)

摘　　要：对分离自浓香型白酒酿造车间的1株酵母的白酒酿造特性开展了研究。该株酵母能够耐受pH 3.5以上的酸度、13%的酒度或39℃的高温,在YPD培养基中培养32 h可产酒精2.7%。利用GC-MS从其YDP发酵液中检出多种浓香型白酒中主要的呈香呈味物质,其中异戊醇及愈创木酚的相对含量分别达36.2%、17.2%。经对该菌进行生理生化鉴定和基于18S rDNA和ITS区系统发育分析,发现该菌属于毕赤氏属,且可能为Pichiaquerolae。研究结果表明,该菌对白酒酿造环境有较强的适应能力,在浓香型、酱香型白酒特别是浓酱兼香型白酒的生产中有较好的应用前景。A Pichia sp. yeast strain isolated from the strong-flavored liquor brewing workshop was studied for its fermentative characteristics associated with liquor producing. This strain could survive in pH 3.5, 13% alcohol, or 39℃ , and produce 2.7% alcohol when cultured for 32 h in YPD medium. Many compounds concern with flavor of liquor were detected by GC-MS. The relative contents of isoamyl alcohol and guaigcol were detected by 36.2% and 17.2%. This strain was identified as Pichia sp. and Pichia querolae probably through morphological characteristics and sequences of 26S rDNA and ITS comparison. The results indicated that this strain could adapt in Chinese distilled liquor brewing environment well, and has widespread application in technical innovations of the strong-flavored liquor industry, especially Maotai-flavor liquor and nongjiang-flavour liquor.

关 键 词：白酒 酵母 耐受性 挥发性产物 

分 类 号：TS261.11[轻工技术与工程—发酵工程]