酿酒酵母与球拟酵母混合发酵对白酒风味物质的影响  

Effect of Mixed Fermentation of Saccharomyces cerevisiae and Torulopsis globosa on Flavor Substances of Baijiu

作　　者：周钰涵 崔丹瑶 闫昕 林良才 张翠英[1] ZHOU Yu-han;CUI Dan-yao;YAN Xin;LIN Liang-cai;ZHANG Cui-ying(State Key Laboratory of Food Nutrition and Safety,Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,Tianjin Key Laboratory of Industrial Microbiology,College of Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]省部共建食品营养与安全国家重点实验室,工业发酵微生物教育部重点实验室,天津市工业微生物重点实验室,天津科技大学生物工程学院,天津300457

出　　处：《食品研究与开发》2021年第17期169-175,共7页Food Research and Development

基　　金：国家重点研发计划重点专项(2016YFD0400505);国家自然科学基金项目(31471724);天津市研究生科研创新项目(2020YJSB124)。

摘　　要：为研究球拟酵母在白酒发酵过程中对风味物质生成量的影响,将工业酿酒酵母AY15、高产酯酿酒酵母MY15分别以不同接种体积比、不同接种顺序与球拟酵母WY2进行混合发酵,以3种酵母单独接种发酵作为对照,检测其发酵过程中发酵性能、乙酸酯及高级醇生成量的变化。在不同接种体积比试验中,高产酯酿酒酵母和球拟酵母接种体积比为1∶2时,乙酸乙酯生成量达到351.65 mg/L,比MY15菌株纯种发酵提高27.78%,且发酵周期缩短至4 d。在不同顺序接种试验中,先接种酿酒酵母AY15和MY15,再接种球拟酵母,对应的乙酸乙酯生成量分别提高了24.55%和12.78%,而异戊醇生成量分别降低了10.58%和24.24%。结果表明,酿酒酵母与球拟酵母混合发酵时,球拟酵母对酿酒酵母的产酯能力具有强化作用,且不影响酿酒酵母的产酒精能力。To investigate the effect of Torulopsis globosa on the production of flavor substances during the fermentation of Baijiu,industrial Saccharomyces cerevisiae strain AY15 and high ester-yield strain MY15 were fermented with T.globosa WY2 at different inoculation ratios and different inoculation sequences,respectively.The three yeasts were inoculated separately for fermentation as a control.Changes in fermentation performance,acetate ester and higher alcohol content were detected during the fermentation.In different proportion inoculation experiments,the ethyl acetate yield reached 351.65 mg/L when the inoculation ratio of strain MY15 and T.globose strain WY2 was 1∶2,which was 27.78%higher than the pure fermentation of MY15.The fermentation cycle was shortened to 4 d.In different sequential inoculation experiments,inoculation of S.cerevisiae strain AY15 and MY15,followed by inoculation of T.globose increased the corresponding ethyl acetate production by 24.55%and 12.78%,respectively.The content of isoamyl alcohol was decreased by 10.58%and 24.24%,respectively.The findings showed that the mixed fermentation of S.cerevisiae and T.globose enhanced the ester production ability of S.cerevisiae and did not affect the alcohol production ability of S.cerevisiae.

关 键 词：酿酒酵母 球拟酵母 混合发酵 白酒 风味物质 乙酸酯 高级醇 

分 类 号：TS262.3[轻工技术与工程—发酵工程]