泸型酒发酵过程中酵母菌演替规律及其对部分风味分子形成的影响  

Analysis of Yeast Succession during the Fermentation of Luzhou-Flavor Liquor and Its Effect on the Formation of Selected Flavor Components

作　　者：杨建刚[1] 苏畅[1] 窦晓[1] 郭家秀[1] 张琦 张宿义[2] 敖宗华[2] 沈才洪[2] YANG Jiangang;SU Chang;DOU Xiao;GUO Jiaxiu;ZHANG Qi;ZHANG Suyi;AO Zonghua;SHEN Caihong(College of Bioengineering,Sichuan University of Science&Engineering,Zigong 643000,China;Luzhou Laojiao Co.Ltd.,Luzhou 646000,China)

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]泸州老窖股份有限公司,四川泸州646000

出　　处：《食品科学》2018年第18期166-172,共7页Food Science

基　　金：固态酿造关键技术研究四川省院士(专家)工作站开放基金项目(GY201503);酿酒生物技术及应用四川省重点实验室开放基金项目(NJ201501);四川省省属高校科研创新团队建设计划项目(16TD026)

摘　　要：为揭示传统白酒酿造过程中微生物的群落演替规律及其对部分风味分子形成的影响,本研究首先对不同时期酒醅中酵母菌进行分离,采用单链构象多态性对分离的酵母进行分析,确定不同类型酵母菌之间的差异。在此基础上对130株酵母菌的26S r RNA D1/D2区序列进行分析比对鉴定,它们分属于9个属,15个种,分别为Pichia fermentans、Naumovozyma castellii、Torulaspora delbrueckii、Saccharomyces cerevisiae、P.membranifaciens、Candida humilis、Kazachstania exigua、Saccharomycopsis fibuligera、Millerozyma farinosa、C.cabralensis、P.kudriavzevii、C.ethanolica、P.occidentalis和Zygosaccharomyces bailii和C.rugopelliculosa,并在此基础上讨论其对部分风味分子形成的影响。这些结果为研究传统中国白酒功能微生物提供了一定理论支持。This study aimed to reveal the succession pattern of yeast populations during the fermentation of Luzhouflavour liquor and its influence on the formation of flavor compounds.For this study,yeasts were isolated from fermented grains at different stages of fermentation,and the variations among different yeast species were analyzed by singlestrand conformation polymorphism(SSCP).Furthermore,the sequences of the D1/D2 region of the 26S rRNA gene of 130 yeast strains were analyzed and identified,belonging to 9 genera and 15 species,Pichia fermentans,Naumovozyma castellii,Torulaspora delbrueckii,Saccharomyces cerevisiae,P.membranifaciens,Candida humilis,Kazachstania exigua,Saccharomycopsis fibuligera,Millerozyma farinosa,C.cabralensis,P.kudriavzevii,C.ethanolica,P.occidentalis,Zygosaccharomyces bailii and C.rugopelliculosa.In addition,we investigated the impact of yeast succession on the formation of selected flavor compounds.Our results lay a theoretical foundation for the study of functional microorganisms for traditional Chinese liquor.

关 键 词：酒醅 酵母 26S RRNA D1/D2区 单链构象多态性 分离鉴定 风味成分演替 

分 类 号：TS201.3[轻工技术与工程—食品科学]