酱香白酒酿造过程中产多元醇功能酵母的筛选  

Screening of polyhydric alcohol-producing yeasts from Moutai-flavor Baijiu during brewing

作　　者：白小燕[1,2] 邱树毅[1,3] 雷安亮 陈美竹[1,3] 黄魏[1,3] 王晓丹[1,3] 

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]贵州大学生命科学学院,贵州贵阳550025 [3]贵州大学酿酒与食品工程学院,贵州贵阳550025 [4]贵州珍酒酿酒有限责任公司,贵州遵义563003

出　　处：《中国酿造》2017年第5期58-62,共5页China Brewing

基　　金：贵州省科技支撑计划项目(黔科合支撑[2017]2319);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：为了解酱香型白酒酿造过程中产多元醇酵母的种类和功能,以酱香型白酒大曲和酒醅中分离的酵母为研究对象,采用薄层层析法和高效液相色谱-蒸发光散射检测器法(HPLC-ELSD)对具有产多元醇功能的酵母进行筛选和多元醇定性、定量分析。实验结果显示,从142株酵母菌中筛选出5株具有产多元醇功能的酵母菌娄德酵母(Lodderomyces elongisporus)FBKL2.0073、库得毕赤酵母(Pichia kudriavzevii)FBKL2.0008、Trichosporon coremiiforme FBKL2.0310、Trichosporon coremiiforme FBKL2.0307和Trichosporonoides sp.FBKL2.0315,其中前4株菌都能产D-阿拉伯糖醇,L.elongisporus FBKL2.0073菌株产多元醇的总量最多,为(9.87±0.85)g/L。To know the kinds and function of polyhydric alcohol-producing yeasts isolated from Moutai-flavor Baijiu （Chinese liquor） during brewing, using yeasts isolated from Moutai-flavor Daqu and fermented grains as research object, the polyhydric alcohol-producing yeasts were screened and then the polyhydric alcohols were qualitatively and quantatively determined by thin-layer chromatography and high performance liquid chromatography-evaporative light-scattering detetor （HPLC-ELSD）. The results showed that five yeast strains （Lodderomyces elongisporus FBKL2.0073, Pichia kudrlavzevii FBKL2.0008, Trichosporon coremiiforme FBKL2.0310, Trichosporon coremiiforme FBKL2.0307 and Trichosporonoides sp. FBKL2.0315） were screened from 142 yeast strains, and the former four strains could produce D-arabinitol, L. elongispoms FBKL2.0073 produced the largest content of polyhydric alcohols, which was （9.87±0.85） g/L.

关 键 词：酵母 薄层层析 高效液相色谱-蒸发光散射检测器法 多元醇 D-阿拉伯糖醇 

分 类 号：TS261.1[轻工技术与工程—发酵工程]