产酯酵母在发酵食品中的应用研究进展  

Research progress on the application of ester-producing yeast in fermented food

作　　者：袁海珊 刘功良[1,2] 白卫东[1,2] 肖更生 梁景龙 YUAN Haishan;LIU Gongliang;BAI Weidong;XIAO Gengsheng;LIANG Jinglong(Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture,College of Light Industry and Food Science,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China)

机构地区：[1]仲恺农业工程学院轻工食品学院广东省岭南特色食品科学与技术重点实验室,广东广州510225 [2]仲恺农业工程学院轻工食品学院农业农村部岭南特色食品绿色加工与智能制造重点实验室,广东广州510225

出　　处：《中国酿造》2023年第1期15-20,共6页China Brewing

基　　金：广东省重点建设学科科研能力提升项目(2021ZDJS005);广东省重点领域研发计划项目(2018B020206001);广东省省级农业科技创新及推广项目(2022KJ101);广州市科技计划基础与应用基础研究项目(202102020558)。

摘　　要：产酯酵母主要属于产膜酵母或假丝酵母,能产生以酯香为主体的香味物质,对发酵食品的风味形成有着重要作用。该文对产酯酵母的主要来源与产酯机理进行简单总结,并综述了产酯酵母在白酒、果酒、黄酒以及酱油中的风味提升研究与应用,对产酯酵母在发酵食品工业领域中的应用前景提出展望,为相关行业的研究提供一定的理论依据。Ester-producing yeasts mainly belong to membrane-producing yeasts or Candida,which can produce aroma substance with ester aroma as the main and play an important role in the flavor formation of fermented food.The main sources and ester-producing mechanism of ester-producing yeasts were briefly summarized,the flavor improvement research and application of ester-producing yeast in Baijiu,fruit wine,Huangjiu(Chinese rice wine),and soy sauce were reviewed.The application prospect of ester-producing yeast in the field of fermented food industry was put forward,which provided some theoretical basis for the research of related industries.

关 键 词：产酯酵母 发酵食品 应用 研究进展 

分 类 号：TS261.1[轻工技术与工程—发酵工程]