芝麻香型白酒堆积酒醅中酵母菌的分离及产香特性研究  

Isolation and aromatic-producing characteristics of yeasts from stacking fermented grains of sesame-flavor Baijiu

作　　者：任广花 张梦梦 刘玉涛 商海林 秦炳伟 崔新莹 吴玉轩 崔吉鹏 石国亮 REN Guanghua;ZHANG Mengmeng;LIU Yutao;SHANG Hailin;QIN Bingwei;CUI Xinying;WU Yuxuan;CUI Jipeng;SHI Guoliang(Department of Technical Quality,Jinan Baotuquan Liquor-making Co.,Ltd.,Jinan 250115,China)

机构地区：[1]济南趵突泉酿酒有限责任公司技术质量部,山东济南250115

出　　处：《中国酿造》2024年第5期62-67,共6页China Brewing

摘　　要：为挖掘芝麻香型白酒生产过程中的酵母菌种资源,该研究利用WL固体培养基对堆积酒醅中酵母菌进行计数,选择酵母菌活菌数较多的酒醅样品为分离源,采用稀释涂布平板法分离酵母菌,通过形态学观察及分子生物学技术进行菌种鉴定,并利用顶空固相微萃取(HS-SPME)结合气质联用(GC-MS)法测定其发酵液中的挥发性风味物质。结果表明,在堆积40 h时酒醅中可培养酵母菌的种类和数量最多,在此阶段共分离鉴定出9类酵母菌,分别为库德里阿兹威毕赤酵母(Pichia kudriavzevii)、膜醭毕赤酵母(Pichia membranifaciens)、发酵毕赤酵母(Pichia fermentans)、Pichia exigua、戴尔有孢圆酵母(Torulaspora delbrueckii)、酿酒酵母(Saccharomyces cerevisiae)、Starmerella sorbosivorans、Starmerella apicola、异常威克汉姆酵母(Wickerhamomyces anomalus)。其中S.sorbosivorans首次从白酒酿造环境中分离。9类酵母菌产香既有共性又有特性,均能代谢产生醇类、酯类、酸类、醛酮类、酚类、吡嗪类等物质,其中醇类、酯类和酸类占比高达90%~98%。由此可见,芝麻香型白酒堆积酒醅中含有丰富的酵母菌种资源,为白酒生产中菌株的专项应用奠定了基础。In order to explore the yeast resources in the production process of sesame-flavor(Zhimaxiangxing)Baijiu,the yeasts in stacking fermented grains were counted by WL solid medium.Using the fermented grains samples with a large number of viable yeasts as the separation source,the yeasts were isolated by dilution coated plate method,and identified by morphological observation and molecular biology techniques,and the volatile flavor components in the fermented liquid were determined by headspace solid phase microextraction(HS-SPME)and GC-MS.The results showed that the varieties and quantities of cultivable yeasts were the most in fermented grains stacking for 40 h,a total of 9 types of yeasts were isolated and identified at this stage,which were Pichia kudriavzevii,Pichia membranifaciens,Pichia fermentans,Pichia exigua,Torulaspora delbrueckii,Saccharomyces cerevisiae,Starmerella sorbosivorans,Starmerella apicola,Wickerhamomyces anomalus.Among them,S.sorbosivorans was isolated from Baijiu brewing environment for the first time.The aromatic production of the 9 types of yeasts had both commonness and characteristics,and all could metabolize and produce alcohols,esters,acids,aldehydes and ketones,phenols,pyrazines,and other substances,among them,the proportion of alcohols,esters and acids was as high as 90%-98%.It could be seen that there were abundant yeasts resources in the stacking fermented grains of sesame-flavor Baijiu,and laid a foundation for the special application of strains in Baijiu production.

关 键 词：芝麻香型白酒 堆积酒醅 酵母菌 分离 鉴定 香气成分 

分 类 号：TS261.1[轻工技术与工程—发酵工程]