酵母菌种类及发酵条件对白酒正丙醇含量的影响  

Effect of yeast species and fermentation conditions on n-propanol content of Baijiu

作　　者：张恩华 柏永昊[1] 范培文 郭小龙 赵永威 缪礼鸿[1] ZHANG Enhua;BO Yonghao;FAN Peiwen;GUO Xiaolong;ZHAO Yongwei;MIAO Lihong(School of Life Science and Technology,Wuhan Polytechnic University,Wuhan 430023,China;Hubei Baiyunbian Liquor Co.Ltd.,Songzi 421087,China)

机构地区：[1]武汉轻工大学生命科学与技术学院,武汉430023 [2]湖北白云边酒业股份有限公司,松滋421087

出　　处：《武汉轻工大学学报》2024年第3期46-52,共7页Journal of Wuhan Polytechnic University

基　　金：武汉轻工大学校企合作项目(编号:whpu-2020-kj-009).

摘　　要：酵母菌是白酒发酵中酒精的主要产生菌种,具有合成正丙醇等高级醇的作用,发酵条件对酵母菌产酒精和正丙醇等的含量有重要影响。本研究采用液态发酵方法对酒醅中分离的不同酵母菌种类及不同糖度下产正丙醇产量的差异进行比较分析,结果表明:热带假丝酵母产正丙醇效果最好,东方伊萨酵母产正丙醇效果最弱,酿酒酵母产正丙醇效果适中。正丙醇的含量随着发酵培养基中葡萄糖含量的增加而增加。实验室模拟固态白酒发酵条件实验表明:小曲酒发酵温度28℃时正丙醇含量最高,38℃发酵时正丙醇含量最低;酒醅含水率为53%、pH为3.5时正丙醇含量最高。大曲酒实验室模拟发酵结果表明:堆积阶段补加葡萄糖或淀粉酶,可明显提高正丙醇的含量。Yeast is the main alcohol producing strain in Baijiu fermentation,and has the ability to synthesize higher alcohols such as n-propanol,the fermentation conditions have an important effect on the contents of alcohol and n-propanol.A comparative analysis of the differences in n-propanol production among different yeast species isolated from Baijiu grains and at different sugar levels was carried out using a liquid fermentation method.The results showed that Candida tropicalis had the strongest ability to produce n-propanol,Issatchenkia orientalis had the weakest ability,and Saccharomyces cerevisiae had a moderate ability to produce n-propanol.The n-propanol production increased with the increase of glucose content in the fermentation medium.The experiment of simulating solid Baijiu fermentation conditions in the laboratory showed that the content of n-propanol in Xiaoqu Baijiu was the highest at 28℃and the lowest at 38℃;When the moisture content and pH value of the mash are 53%and pH 3.5,respectively,the content of n-propanol is the highest.The results of laboratory simulated fermentation of Daqu Baijiu showed that the addition of glucose or amylase in the stacking stage could significantly increase the content of n-propanol.

关 键 词：酵母菌 正丙醇 白酒 发酵条件 

分 类 号：Q93[生物学—微生物学]