一株产香假丝酵母的筛选及其特征代谢风味物质分析  

Isolation of an Aroma-Producing Candida pseudohumilis Strain and Analysis of its Typical Flavoring Metabolites

作　　者：张建敏 杨康卓 刘芳 何张兰 彭志云 郑佳 乔宗伟 赵东 ZHANG Jianmin;YANG Kangzhuo;LIU Fang;HE Zhanglan;PENG Zhiyun;ZHENG Jia;QIAO Zongwei;ZHAO Dong(Wuliangye Co.Ltd.,Yibin,Sichuan 644007,China)

机构地区：[1]宜宾五粮液股份有限公司,四川宜宾644007

出　　处：《酿酒科技》2020年第12期34-37,43,共5页Liquor-Making Science & Technology

基　　金：固态发酵资源利用四川省重点实验室开放基金(2018GTJ004)。

摘　　要：从多粮浓香型发酵糟醅中筛选出1株产香酵母3-13,经形态学和26S rDNA测序分析鉴定该菌株为假丝酵母(Candida pseudohumilis)。利用顶空固相微萃取-气质联用技术(HS-SPME-GC/MS)分析其代谢风味物质,其中特征代谢风味物质包括苯乙醇、异戊醇、2-苯乙酰酯、己酸乙酯、橙花叔醇、芳樟醇、金合欢烯等。该菌株为浓香型白酒强化发酵代谢健康活性功能成分、提高白酒健康价值、酵母强化制曲等提高浓香型白酒原酒中己酸乙酯含量提供一种可能。Strain 3-13 was isolated from the fermented grains of multi-grain Nongxiang Baijiu and identified as Candida pseudohumilis by morphological analysis and 26S rDNA sequencing.Headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC/MS)was used to analyze the flavoring metabolites of the strain.The typical flavoring metabolites of the strain included phenylethanol,isoamyl alcohol,2-phenylacetyl ester,ethyl hexanoate,nerolidol,linalool and farnesene.This strain has provided a possibility for enhancing the health value of Baijiu and increasing the content of ethyl hexanoate in Nongxiang Baijiu.

关 键 词：糟醅 筛选 假丝酵母 特征风味成分 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]