特香型白酒大曲中酵母菌的筛选及产香性能  

Study on screening of yeasts and perfuming performance in Daqu of Special-flavor Baijiu

作　　者：陈妍[1,2,3] 蔡文琴 陈延儒 洪丽霞 巫小丹[1,2,3] 黄冰静 万茵[1] 刘成梅[1] 付桂明[1] CHEN Yan;CAI Wenqin;CHEN Yanru;HONG Lixia;WU Xiaodan;HUANG Bingjing;WAN Yin;LIU Chenmei;FU Guiming(State Key Laboratory of Food Science and Technology,Nanchang University,Nanchang 330047,China;College of Food Science and Technology,Nanchang University,Nanchang 330047,China;International Food Innovation Institute,Nanchang University,Nanchang 330047,China;Jiangxi Zhangshugong Wine and Spirits Co.,Ltd,Jiangxi Zhangshu 331200,China)

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047 [2]南昌大学食品学院,江西南昌330047 [3]南昌大学国际食品创新研究院,江西南昌330047 [4]江西省樟树贡酒业有限公司,江西樟树331200

出　　处：《南昌大学学报（理科版）》2021年第4期351-357,共7页Journal of Nanchang University(Natural Science)

基　　金：国家自然科学基金资助项目(31960474);研究生创新资助项目(CX2017145)。

摘　　要：采用传统纯培养方法从秋季特香型白酒大曲中分离出40株酵母菌,对其菌落形态、细胞形态、子囊孢子进行观察分类,并结合26S rRNA分子学鉴定筛选出8株酵母菌,分别命名为阿萨丝孢酵母(Trichosporon asahii)NCUF 301.1、库德里阿兹威毕赤酵母(Pichia kudriavzevii)NCUF 302.1、酿酒酵母(Saccharomyces cersvisiae)NCUF 303.1、异常威克汉姆酵母(Wickerhamomyces anomalus)NCUF 304.1、戴尔凯氏有孢圆酵母(Torulaspora delbrueckii)NCUF 305.1、光滑假丝酵母(Candida glabrata)NCUF 306.1、粉状毕赤酵母(Millerozyma farinose)NCUF 307.1及异常毕赤酵母(Pichia anomala)NCUF 308.1。对这8株酵母菌发酵力、酯化力和挥发性代谢产物进行系统分析后发现S.cersvisiae NCUF 303.1发酵力(5.22 U·g^(-1))显著高于其它酵母菌,W.anomalus NCUF 304.1酯化力(60.00 U·g^(-1))和挥发性代谢产物含量(7.73 mg·kg^(-1))最高。本研究结果可为筛选具有高发酵性能的酿酒酵母及产香酵母用于实际酿酒生产提供理论依据。40 strains of yeast were isolated by traditional pure culture method from Special-flavor Baijiu Daqu produced in autumn.The colony morphology,cell morphology,ascospores of them were observed and classified,and combined with molecular identification of 26S rRNA,8 yeast strains were identified.They were named Trichosporon asahii NCUF 301.1,Pichia kudriavzevii NCUF 302.1,Saccharomyces cersvisiae NCUF 303.1,Wickerhamomyces anomalus NCUF 304.1,Torulaspora delbrueckii NCUF 305.1,Candida glabrata NCUF 306.1,Millerozyma farinose NCUF 307.1 and Pichia anomala NCUF 308.1.The fermentation power,esterification power and volatile metabolites of these 8 yeast strains were systematically analyzed.The results showed that the fermentation power of S.cerevisiae NCUF 303.1 was significantly higher than that of other yeast strains(5.22 U·g^(-1)),and the esterification power and volatile metabolite content of W.anomalus NCUF 304.1 were highest,which were 60 U·g^(-1)and 7.73 mg·kg^(-1),respectively.Our results could provide a theoretical basis for screening high fermentation performance S.cerevisiae and aroma-producing yeasts used for practical brewing production.

关 键 词：特香型白酒大曲 酵母菌 发酵力 酯化力 挥发性代谢产物 

分 类 号：TS261.1[轻工技术与工程—发酵工程]