无曲液态米酒酿酒酵母筛选  

Screening of Saccharomyces cerevisiae with rice wine by liquid-state fermentation with non-Miqu

作　　者：郑瑞龙 杨传佳 钮成拓 郑飞云[1,2] 王金晶 李崎 刘春凤[1,2] ZHENG Ruilong;YANG Chuanjia;NIU Chengtuo;ZHENG Feiyun;WANG Jinjing;LI Qi;LIU Chunfeng(Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University,Wuxi Jiangsu 214122,China;Lab of Brewing Science and Technology,School of Biotechnology,Jiangnan University,Wuxi Jiangsu 214122,China;School of Biotechnology,Jiangnan University,Wuxi Jiangsu 214122,China)

机构地区：[1]工业生物技术教育部重点实验室(江南大学),江苏无锡214122 [2]江南大学酿酒科学与工程研究室,江苏无锡214122 [3]江南大学生物工程学院,江苏无锡214122

出　　处：《东北农业大学学报》2022年第2期51-62,共12页Journal of Northeast Agricultural University

基　　金：国家自然科学基金项目(31601558,31901626,31771963);2021年江南大学工业生物技术教育部重点实验室开放课题(KLIB-KF202105)。

摘　　要：米酒作为我国传统酿造饮品,因其独特口味广受消费者喜爱。利用酶制剂和纯种酿酒酵母完全替代米曲作无曲液态发酵米酒,具有能量消耗少,效率高,易于机械化生产,提高批次间风味稳定性等优点。为筛选适合无曲酿造液态法酿造米酒的酵母菌株,研究从实验室保藏菌株和米酒米曲中筛选得到198株潜在米酒发酵菌株,分析其发酵性能和发酵产品中挥发性风味化合物组成等,获得1株发酵性能优良且具有优良香气特征的酿酒酵母菌株NO.26,使用该菌株发酵初始含糖量16%糯米汁,发酵周期为10 d,发酵结束后米酒酒精度为7.19%V/V,具有较为明显的米酒特征,酒体协调,香味馥郁,且含有较高香气强度的苯乙醇(玫瑰、花香)、芳樟醇(薰衣草、花香)、十六酸乙酯(果香、奶油香)等挥发性风味化合物。利用研究筛选得到酿酒酵母菌株NO.26进行无曲液态发酵对提高米酒质量、加快无曲液态法米酒产品发展具有重要参考价值和应用前景。As a traditional brewing beverage in China, rice wine is widely loved by consumers because of its unique taste. The use of enzymes and pure yeast to replace Miqu of rice wine has the advantage of energy-saving, mechanized production, and increasing flavor stability among different batches. To screen for yeast strains suitable for rice wine by liquid-state fermentation with non-Miqu,total 198 potential strains were obtained from laboratory conserved strains and Miqu samples. Through analyzing their fermentation performance and composition of volatile flavor compounds in rice wine, a yeast strain NO.26 with excellent fermentation performance and excellent aroma characteristics was screened. This yeast strain was then used for 10 d fermentation in the rice juice with 16% initial sugar content, the alcohol degree of the produced rice wine was 7.19% V/V. It was a typical rice wine with a coordinated body, rice aroma, which had high content of volatile flavor compounds such as phenethyl alcohol(rose, floral), linalool(lavender, floral), and ethyl palmitate(fruity, creamy) with high aroma intensity as well. Using the strain NO.26 screened in this study for liquid-state fermentation with nonMiqu had important reference value and application significance for improving the quality of rice wine and accelerating the development of the liquid-state fermentation with non-Miqu.

关 键 词：液化法 无曲液态发酵 米酒 酿酒酵母 挥发性化合物 香气活力值 

分 类 号：TS262.4[轻工技术与工程—发酵工程]