醋源生香酵母的筛选及其特性研究  

Screening and characterization of vinegar-derived aroma-producing yeast

作　　者：袁英豪 何梦娇 唐春麟 张沛怡 周力 李建龙[1] 李琴 胡凯弟 刘爱平[1] 赵宁 朱红 刘书亮[1] YUAN Yinghao;HE Mengjiao;TANG Chunlin;ZHANG Peiyi;ZHOU Li;LI Jianlong;LI Qin;HU Kaidi;LIU Aiping;ZHAO Ning;ZHU Hong;LIU Shuliang(College of Food Science,Sichuan Agricultural University,Ya’an 625014,China;Sichuan Baoning vinegar Co.Ltd.,Langzhong 637400,China)

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]四川保宁醋有限公司,四川阆中637400

出　　处：《食品与发酵工业》2024年第15期63-71,共9页Food and Fermentation Industries

基　　金：南充市科技转化项目(23YZFSF0008)。

摘　　要：为解决食醋香气弱、香气不稳定问题,提升食醋风味品质,该文以醋醅和醋曲为菌源,对分离菌株采用嗅闻法、皂化法及顶空固相微萃取气质联用(headspace solid phase microextraction-gas chromatograph-mass spectrometry,HS-SPME-GC-MS)法筛选高产酯(生香)酵母菌株并进行种属鉴定,进而研究其生长及产酯特性。结果表明,从20份醋源样品中分离101株酵母菌,利用嗅闻法发现36株菌产香气明显,皂化法发现6株菌产酯能力较强,其中,菌株D13-Y2产酯能力突出,在发酵液中总酯产量为(3.50±0.07)g/L,HS-SPME-GC-MS测定出该菌可产挥发性香气成分59种,其中包含酯类物质有22种、醇类9种、酸类4种、酮类2种、醛类1种、酚类1种、其他物质20种。经鉴定,该菌株为异常威克汉姆酵母(Wickerhamomyces anomalus),其最适培养条件为:28℃、pH 4.5、18 h,有较好的酒精耐受能力;其最适产酯条件为:发酵温度20℃、接种量(体积分数)3%、发酵时间4 d;分别添加体积分数1%的乙醇、体积分数0.1%的乙酸时总酯产量可分别提高10.32%[总酯产量达(3.74±0.01)g/L]、13.15%[总酯产量达(4.03±0.04)g/L]。该研究结果旨在为改善麸醋风味品质提供了菌种资源和理论依据。In order to address vinegar concerns such as weak and unstable flavor,Qu and Pei were employed for isolating aroma-producing yeasts in present study.Then the isolates were subjected to screening based on sniffing,saponification and HS-SPME-GC-MS approaches.Then,their growth and ester-producing characteristics were investigated.Consequently,101 yeast strains were isolated from 20 samples,among which 36 isolates generated obvious aroma and 6 of them demonstrated strong ester production ability according to saponification analysis.Strain D13-Y2 yielded the most ester as(3.50±0.07)g/L in the fermentation broth.Further HS-SPME-GC-MS analysis showed that strain D13-Y2 could produce 59 volatile aroma components,including 22 esters and 9 alcohols,4 acids,2 ketones,1 aldehydes,1 phenols and 20 other substances,which was identified as Wickerhamomyces anomalus.Its optimum incubation conditions were as follows:28℃,pH 4.5 and 18 h,under which it displayed good alcohol tolerance.The optimum conditions for ester production were as follows:fermentation temperature 20℃,inoculum size 3%and 4 days fermentation time.In addition,the total ester yield was increased by 10.32%(3.74±0.01 g/L)and 13.15%(4.03±0.04 g/L)respectively,in the presence of 1%ethanol and 0.1%acetic acid.This study enriches microbial pool and provides theoretical basis for enhancing the flavor of bran vinegar.

关 键 词：食醋 生香酵母 HS-SPME-GC-MS 风味物质 生长及产酯特性 

分 类 号：TS264.22[轻工技术与工程—发酵工程]