不同接种顺序条件下3株酵母属菌株生长及酿造特性研究  

Growth and brewing characteristics of three Saccharomyces sp.strains with different inoculation sequence

作　　者：张霞 雷学俊 王晓妹 赵东 杨康卓 陈小文 郑佳 ZHANG Xia;LEI Xuejun;WANG Xiaomei;ZHAO Dong;YANG Kangzhuo;CHEN Xiaowen;ZHENG Jia(Wuliangye Yibin Co.,Ltd.,Yibin 644000,China;Key Laboratory of Wuliangye-flavor Liquor Solid-state Fermentation,China National Light Industry,Yibin 644000,China)

机构地区：[1]宜宾五粮液股份有限公司,四川宜宾644000 [2]中国轻工业浓香型白酒固态发酵重点实验室,四川宜宾644000

出　　处：《中国酿造》2023年第9期32-37,共6页China Brewing

基　　金：四川省科技计划项目(2022YFS0547);固态发酵资源利用四川省重点实验室项目(2021GTJC02)。

摘　　要：为研究不同接种顺序条件下酵母属(Saccharomyces sp.)菌株混菌发酵时的生长变化及酿造特性,以分离自浓香型白酒糟醅中的酿酒酵母(Saccharomyces cerevisiae)Y134、卡斯泰利芽殖酵母(Saccharomyces castellii)Y141和单孢酵母(Saccharomyces unisporus)Y140为研究对象,考察接种顺序对3株菌在五粮粉糖化液中发酵时的生长状态、理化指标以及挥发性风味物质的影响。结果表明,同时接种时菌株Y134占绝对优势,菌株Y141对菌株Y140有一定程度的抑制作用;顺序接种时菌株Y134的竞争优势明显减弱,菌株Y141和菌株Y140降低了菌株Y134的最大活菌数,菌株Y141失去对菌株Y140的抑制作用。接种顺序对五粮粉糖化液的pH无明显影响,而顺序接种会延迟菌株Y134混合培养时对还原糖的利用,降低菌株产乙醇能力,提高乙酸乙酯、异丁醇和异戊醇含量,说明顺序接种不利于此3株Saccharomyces sp.酵母菌更好的发酵五粮粉糖化液。In order to investigate the growth state and brewing characteristics of Saccharomyces sp.strains during mixed fermentation with different inoculation sequence,using Saccharomyces cerevisiae Y134,Saccharomyces castellii Y141 and Saccharomyces unisporus Y140 isolated from fermented grains of strong-flavor(Nongxiangxing)Baijiu as research objects,and the effects of inoculation sequence on the growth state of 3 strains,physicochemical indexes and volatile flavor compounds were investigated during five grains powder saccharification liquid fermentation.The results revealed that the strain Y134 was the absolute dominant strain after simultaneous inoculation,and the strain Y141 had inhibitory effect on strain Y140.After sequential inoculation,the competitive advantage of the strain Y134 was significantly weakened,the strains Y141 and Y140 reduced the maximum viable number of strain Y134,and the inhibition effect of the strain Y141 on strain Y140 disappeared.The inoculation sequence had no significant effect on the pH of five grains powder saccharification liquid,while after sequential inoculation,the utilization of reducing sugar by strain Y134 was delayed during mixed culture,the ethanol-producing ability of strains decreased,the contents of ethyl acetate,isobutanol and isoamyl alcohol increased,indicating that sequential inoculation was not conducive to better fermentation of the five grain powder saccharification liquid by 3 strains of Saccharomyces sp..

关 键 词：酵母属 接种顺序 白酒 理化指标 风味物质 酿造特性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]