传统山西老陈醋增香酵母菌的筛选及其特性研究  

Screening and Characteristics Study of Flavoring Yeast from Traditional Shanxi Aged Vinegar

作　　者：陈嘉[1] 冯志宏[1] 施俊凤[1] CHEN Jia;FENG Zhi-hong;SHI Jun-feng(Institute of Farm Product Storage and Fresh-keeping,Shanxi Academy of Agriculture Science,Taiyuan 030031,China)

机构地区：[1]山西省农业科学院农产品贮藏保鲜研究所

出　　处：《保鲜与加工》2020年第1期120-126,共7页Storage and Process

基　　金：山西省农业科学院应用基础研究计划项目(YBSJJ2002);山西省农业科学院重点攻关项目(2016YGG1649);山西省农科院农业科技创新研究课题(YCK2018301)

摘　　要：为选育山西老陈醋用微生物发酵剂,从传统发酵工艺生产的山西老陈醋中分离筛选到5株增香酵母菌。结合形态学和酵母菌26S rDNA Dl/D2区序列分析,初步鉴定Y1为酿酒酵母(Saccharomyces cerevisiae),Y26为毕赤酵母(Pichia scaptomyzae),Y30为假丝酵母(Candida humilis),Y68为红酵母(Rhodotorula sp.),Y70为盔形毕赤酵母(Pichia membranifaciens)。采用固相微萃取和气-质联用技术分析这5株酵母发酵液的主要挥发性成分。结果表明,醇类和酯类挥发性成分种类和组成差异较大;对这5株酵母菌进行耐酸性、乙醇耐受性、高温耐受性发酵试验,结果表明毕赤酵母Y26具有优良的耐酸性、乙醇耐受性。综合其具有高产乙酯类、低产高级醇的特性,毕赤酵母Y26有望开发为山西老陈醋的新型发酵剂。In order to select the microbial starter for Shanxi aged vinegar, five aroma-enhancing yeasts were isolated and screened from traditional fermentation process for Shanxi aged vinegar. Combined with morphology identification and 26 S rDNA Dl/D2 region sequence analysis, Y1 was identified as Saccharomyces cerevisiae, Y26 was Pichia scaptomyzae, Y30 was Candida humilis, Y68 was red yeast(Rhodotorula sp.), and Y70 was Pichia membranifaciens. The main volatile components of the five yeast fermentation broths were analyzed by solid phase microextraction and gas chromatography-mass spectrometry. The results showed that, the types and composition of alcohols and esters were significantly different. The five yeasts were subjected to acid resistance, ethanol tolerance and high temperature tolerance fermentation test. The results showed that, Pichia scaptomyzae Y26 had excellent acid resistance and ethanol tolerance, and charicteristic of high yield of ethyl esters and low yield of higher alcohols, which was expected to be developed as a new type of fermentation starter for Shanxi aged vinegar.

关 键 词：山西老陈醋 增香 酵母菌 发酵特性 

分 类 号：TS264.22[轻工技术与工程—发酵工程]