传统酱香大曲与机械化酱香大曲中酵母菌的初步研究  

Preliminary studies on yeasts from sauce-flavor Daqu made by traditional and mechanical methods

作　　者：蒋思峡 邱树毅[1,2] 邹江鹏 陈琳琳[1,2] 罗小叶[1,2] 王晓丹[1,2,4] 

机构地区：[1]贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [2]贵州大学酿酒与食品工程学院,贵州贵阳550025 [3]贵州国台酒业有限公司,贵州仁怀564501 [4]贵州大学生命科学学院,贵州贵阳550025

出　　处：《中国酿造》2017年第3期59-65,共7页China Brewing

基　　金：贵州省科技支撑计划项目(黔科合支撑[2016]2340);贵州省工业攻关项目(黔科合GZ字[2014]3012);贵州省重大专项项目(黔科合重大专项字[2015]6012)

摘　　要：采用可培养方法从传统酱香大曲和机械化酱香大曲中分离筛选酵母,并对这些酵母的数量、种类及功能差异进行分析比较。结果表明,机械化酱香大曲中酵母数量为传统酱香大曲的1.44倍;传统酱香大曲中酵母种类为机械化酱香大曲的2倍;相同条件下两者中产酒性能最高的酵母产酒精度在20℃时均为10.2%vol,机械化酱香大曲中筛选得到的酵母菌株平均产酒性能为传统酱香大曲的1.04倍;从产香上看,两种大曲中的产香酵母均能产生醇、酸、酯、酮类挥发性物质。The yeasts were screened and isolated from sauce-flavor Daqu made by traditional and mechanical methods. The quantity, species and func- tional differences of yeasts were analyzed and compared. Results showed that the quantity of yeasts in mechanical-made Daqu was 1.44 times than that in traditional-made Daqu; but the yeasts species in traditional-made Daqu was 2 times than that in the mechanical-made Daqu. In the same condi- tion, the alcohol content of the highest performance yeast by both methods at 20 ℃ were 10.2%vol, the alcohol production capacity of yeasts screened fi：om mechanical-made Daqu was 1.04 times than that from traditional-made Daqu in average. In aroma-producing aspect, both Daqu can produce al- cohols, acids, esters and ketones.

关 键 词：酱香型 传统大曲 机械大曲 酵母 功能 

分 类 号：TS261.1[轻工技术与工程—发酵工程]