白酒酿造过程中耐高糖酵母的筛选及发酵产多元醇分析  

Screening of high-sugar-tolerant yeast in Baijiu brewing and analysis of polyhydric alcohols production by fermentation

作　　者：王晓丹 韩超[1] 印丽 张福艳 向玉萍[2] 姜东明 张煜行[1] WANG Xiaodan;HAN Chao;YIN Li;ZHANG Fuyan;XIANG Yuping;JIANG Dongming;ZHANG Yuhang(Hebei Baijiu Fermentation of Engineering Technology Research Center,Hebei Hengshui Laobaigan Liquor Co.,Ltd.,Hengshui 053000,China;Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy,School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China)

机构地区：[1]河北衡水老白干酒业股份有限公司,河北省白酒酿造工程技术研究中心,河北衡水053000 [2]贵州大学酿酒与工程学院,贵州省发酵工程与生物制药重点实验室,贵州贵阳550025

出　　处：《中国酿造》2020年第8期54-58,共5页China Brewing

基　　金：贵州省科技创新人才团队项目(黔科合平台人才[2018]5607);贵州省优秀青年科技人才项目(黔科合平台人才[2019]5645);贵州大学培育项目(黔科合平台人才[2017]5788-23);贵州大学引进人才科研项目(贵大人基合字[2017]45号)。

摘　　要：为了解白酒甜味物质来源,从衡水老白干生产大曲和发酵酒醅中筛选的30株酵母为出发菌株,由耐高糖实验筛选出12株酵母,通过高效液相色谱-蒸发光散射检测法(HPLC-ELSD)定性、定量分析酵母发酵液多元醇。结果显示,12株酿造酵母均具有产多元醇能力,发酵液测得酵母所产多元醇分别为核糖醇、赤藓糖醇、甘油、甘露醇、D-阿拉伯糖醇,12株酵母都产甘油,且其中11株酵母均产三种多元醇,菌株Y2产多元醇的总量最多,为16.97 g/L,除甘油外,以D-阿拉伯糖醇最为常见且产量最高。To know the source of sweet substances in Baijiu(Chinese liquor),using 30 yeast strains isolated from Laobaigan Daqu and fermented grains as original strains,12 strains of yeast was screened by high glucose tolerance tests,and then the polyhydric alcohols in yeast fermentation liquor were qualitatively and quantitively determined by high performance liquid chromatography-evaporative light-scattering detetor(HPLC-ELSD).The results showed that all 12 strains had the ability of polyhydric alcohols production,and the polyhydric alcohols produced by yeast were determined as adonitol,erythritol,glycerin,mannitol,and D-arabinitol.The all 12 strains could produce glycerin,and the 11 strains could produce 3 polyhydric alcohols at the same time.Among them,the strain Y2 produced the largest content of polyhydric alcohols,which was 16.97 g/L,except for glycerin,D-arabinol was the most common with the highest yield.

关 键 词：耐高糖酵母 筛选 高效液相色谱-蒸发光散射检测法 多元醇 D-阿拉伯糖醇 

分 类 号：TS261.3[轻工技术与工程—发酵工程]