浓香型大曲中一株酵母菌的分离鉴定及其挥发性产物分析  

Isolation and Identification of One Yeast Strain from Nong-flavor Daqu and Analysis of Its Volatile Products

作　　者：祝云飞[1] 黄治国[1] 邓杰[1] 钟姝霞 李永博[1] 汪文鹏 

机构地区：[1]酿酒生物技术及应用四川省重点实验室,四川自贡643000

出　　处：《四川理工学院学报（自然科学版）》2016年第1期7-11,共5页Journal of Sichuan University of Science & Engineering(Natural Science Edition)

基　　金：固态发酵资源利用四川省重点实验室开放基金项目(2015GTY004);四川省教育厅科技成果转化重大培育项目(15CZ0023);自贡市重点科技计划(2014ZC03);四川理工学院人才引进项目(2014RC28;2015RC12)

摘　　要：大曲是酒醅中酵母菌的重要来源,酵母菌对产酒、产酯、生香等都有相应的影响。研究大曲中的酵母菌对指导大曲生产、稳定大曲质量、提升白酒品质具有重要意义和价值。试验采用传统平板分离法从浓香型大曲中分离得到一株酵母菌,先通过形态特征观察并利用Biolog微生物鉴定系统进行鉴定,然后对其固态发酵代谢的挥发性产物进行GC-MS分析。结果表明,该菌株为休哈塔假丝酵母(Candida shehatae),其挥发性产物主要为乙醇、异戊醇和苯乙醇等醇类,并含有多种其他香味物质如异戊酸、苯乙醛、辛酸乙酯等。揭示了浓香型大曲中存在休哈塔假丝酵母,其主要作用为发酵产酒和产香味物质。Daqu is an important source of yeast in fermented grains, and the yeast has a corresponding effect on the pro- duce of alcohol, esters and flavor component. Research of yeast in Daqu has an important meaning and value to guide Daqu production and stable the quality of Daqu, and improve the quality of liquor. The test of a yeast strain was isolated form Nong-flavor Daqu through traditional plate separation method. Firstly through the observation of morphological characteristics, and using Biolog microbial identification system to identify, then the volatile products of solid-state fermentation was analy- sised by GC-MS. The results showed that the strain was Candida shehatae, the main component of its volatile products were ethanol, isoamyl alcohol and phenethyl alcohol, and it also contained other kinds of flavor substances such as isovaleric acid, hyacinthin and ethyl caprylate. The study revealed the existence of Candida shehatae in nong-flavor Daqu, and its main function is to produce alcohol and flavor component.

关 键 词：大曲 酵母菌 Biolog鉴定 挥发性产物 GC-MS 

分 类 号：TS261.11[轻工技术与工程—发酵工程]