高产乙偶姻酵母菌种的选育与提高白酒中四甲基吡嗪含量的研究  

Breeding of Yeast Strains with High-Yield of Acetoin and Its Application in Baijiu Production to Improve Tetramethylpyrazine Content

作　　者：陈诗佳 李玲玲[1] 陈叶福[1] 肖冬光[1] CHEN Shijia;LI Lingling;CHEN Yefu;XIAO Dongguang(Key Lab of Industrial Fermentation Microbiology of Ministry of Education,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]工业发酵微生物教育部重点实验室,天津科技大学生物工程学院,天津300457

出　　处：《酿酒科技》2018年第10期114-119,共6页Liquor-Making Science & Technology

摘　　要：四甲基吡嗪是近年来在白酒中发现的一种健康因子,提高白酒中四甲基吡嗪的含量对于白酒产品风味与品质具有重要影响。总结了白酒中四甲基吡嗪的形成途径以及目前的研究进展,酿酒酵母细胞中的乙偶姻代谢与调控机制,并通过分子育种手段选育了一系列高产乙偶姻的酵母菌株。在清香型麸曲白酒中的应用结果表明,与出发菌株比较,高产乙偶姻菌株在固态厌氧发酵条件下的基本发酵性能没有发生变化,酒醅中乙偶姻的含量提高达320.38%,TTMP的含量提高了74.66%。Tetramethylpyrazine is a recently-discovered health factor in Baijiu.Increasing tetramethylpyrazine content in Baijiu is of great significance in both Baijiu flavor and Baijiu quality.In this paper,the synthesis pathways of tetramethylpyrazine in Baijiu and its research progress were summed up.Based on the metabolic and regulating mechanism of acetoin in yeast cells,a series of yeast strains with high-yield of acetoin were obtained.These strains were applied in the production of Qingxiang Fuqu Baijiu.Compared with start strains,the fermenting performance of these strains under solid-state anaerobic fermentation conditions was almost the same,however,the content of acetoin and the content of TTMP in fermented grains increased by 320.38%and 74.66%respectively.(Trans.by YUE Yang)

关 键 词：四甲基吡嗪 白酒 乙偶姻 酿酒酵母 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]