机构地区:[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]河南省食品原料工程技术研究中心,河南洛阳471023
出 处:《食品与机械》2020年第6期42-49,共8页Food and Machinery
基 金:河南省科技攻关项目(编号:172102310694);河南省自然科学基金项目(编号:19A550001)。
摘 要:采用平皿培养法从浓香型白酒酒醅中分离酵母,筛选其中具备耐受性良好的产酯酵母,并结合形态学、生理生化试验及26S rDNA分子生物学鉴定筛选酵母,研究筛选酵母与酿酒酵母混合发酵的发酵特性。结果表明,在模拟白酒酿造环境耐受性试验中,3株高产酯酵母均具有一定的耐酸性,且在乙醇浓度为10%时保持较好的生长特性,但在温度为40℃时生长特性均受到抑制,而酵母菌株W5相较其他两株高产酯酵母耐受性能更好,经鉴定为戴尔有孢圆酵母(Torulaspora delbrueckii);在筛选酵母与酿酒酵母模拟白酒发酵试验中,酿酒酵母发酵速率最快,发酵时间为6 d;T.delbrueckii W5发酵时间为8 d;二者混合发酵时间为9 d。在相同的培养条件和发酵条件下,T.delbrueckii纯培养方式下酸度较其他两种培养方式高,其酸度范围为7.62~7.72 g/L,说明T.delbrueckii产酸能力很高。但T.delbrueckii W5挥发酸产量较酿酒酵母低,其挥发酸范围为0.32~0.48 g/L。另外酿酒酵母纯培养乙醇含量为13.18%~13.50%,说明酿酒酵母相较于T.delbrueckii具有强发酵能力,二者之间混合发酵可以提高T.delbrueckii单独发酵产乙醇能力。可见,戴尔有孢圆酵母虽使发酵时间稍微延长,但产酸和产乙醇能力大大增强,可提高产量和丰富酒香。The yeast was isolated from the strong flavor wine fermented grains by plate culture method,and the ester-producing yeast with good tolerance was screened,through morphological characteristics,physiological and biochemical tests,and molecular biology analysis of 26S rDNA in yeast.Finally,the effects of mixed fermentation of yeast and Saccharomyces cerevisiae on simulated liquor fermentation broth were studied.The results showed that in the tolerance test of simulated liquor brewing environment,the three strains of high-yield esterifying yeast all had certain acid resistance,and maintained good growth characteristics when the concentration of ethanol was 10%,but the growth characteristics were inhibited when the temperature was 40℃,and the yeast strain W5 had better tolerance than the other two strains of high-yield esterifying yeast,which was identified as torulaspora Delbrueckii);in the simulated liquor fermentation experiment of screening yeast and S.cerevisiae,the fermentation rate of S.cerevisiae was the fastest,with the fermentation for 6 days;the single fermentation time of T.delbrueckii W5 was 8 days;the mixed fermentation of T.delbrueckii and S.cerevisiae prolonged the fermentation cycle,and the fermentation time was 9 days.Under the control of the same conditions of cultivation and fermentation,the acidity of T.delbrueckii pure culture was higher than that of the other two culture methods,and its acidity ranged from 7.62 g/L to 7.72 g/L,indicating that T.delbrueckii had a high acid production capacity.However,the yield of T.derbrueckii W5 was lower than that of S.cerevisiae,and the range of its volatile acid was 0.32~0.48 g/L.In addition,the ethanol content in pure culture of S.cerevisiae was 13.18%~13.50%,which showed that S.cerevisiae had strong fermentation ability compared with T.delbrueckii.In view of the excellent ester-producing properties of T.delbrueckii,it was intended to provide a theoretical basis for its application in the production of the strong flavor wine.It was found that T.delbruecki
分 类 号:TS262.3[轻工技术与工程—发酵工程]
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