一株酱醅中耐盐酵母Meyerozyma guilliermondii的分离鉴定及其挥发性香气成分分析  

Molecular identification and analysis of volatile aroma components of a halotolerant yeast,Meyerozyma guilliermondii isolated from soy mash

作　　者：杨阳[1] 邓岳[1] 刘彦希[1] 刘绒梅 金玉兰[1] 杨志荣[1] 孙群[1] 

机构地区：[1]四川大学生命科学学院资源微生物与微生物技术四川省重点实验室,四川成都610065

出　　处：《中国测试》2016年第11期55-59,共5页China Measurement & Test

基　　金：川大-泸州科技合作项目(2014CDLZ-S09)

摘　　要：为筛选具有酱油生产应用潜能的微生物菌株,以推动传统产业与现代发酵的结合。从天然晒露法酿制酱油的第3年发酵酱醅中分离筛选到一株耐盐酵母3-J15,经鉴定为季也蒙毕赤酵母Meyerozyma guilliermondii。选用固相微萃取-气相色谱质谱联用(SPME-GC/MS)技术,对分离株在盐胁迫及非盐胁迫条件下代谢产生的挥发性香气成分进行分离测定。结果表明,从酵母3-J15发酵液中检测出包含醛、酮、醇、酸、酯在内的10种特征香气成分,其中主要的挥发性香气物质为3-甲基-1-丁醇和2-苯基乙醇。综合已有研究,这些呈香物质能够为酱油的特色风味带来正面影响,因此,酵母Meyerozyma guilliermondii具有进一步应用于酱油生产的开发潜力。In order to screening microorganisms which have the potential for further application in soy sauce production from the natural sun - brewed fermentation to promote the combination of traditional and modem industry. In this study, a halotolerant aroma-producing strain 3-J15 was isolated from the soy mash of the 3 rd year fermented by natural sun-brewed manufacturing,which was identified as Meyerozyma guilliermondii. The metabolites of 3-J15 in a given growing environment with or without salt stress were further analyzed by solid-phase micro-extraction coupled with gas chromatography/mass spectrometry （SPME-GC/MS）. A general volatile profile of 10 characteristic aromatic substances including aldehyde, ketone, alcohol, organic acid and ester was obtained. Among them, the major volatile compounds were 3- methyl-1-butanol and 2-phenylethanol. Combined with the previous studies, these aromatic substances were deemed contributive to have a positive impact on the characteristic flavor of soy sauce. Therefore, this strain of Meyerozyma guilliermondii has the potential for further application in soy sauce production.

关 键 词：季也蒙毕赤酵母 酱油 香气成分 SPME—GC/MS 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]