扣囊复膜酵母麸曲制备及其在小曲白酒中的应用  

Preparation of Saccharomycopsis fibuligera Fuqu and Its Application in the Production of Xiaoqu Baijiu

作　　者：刘霄 黄治国 卫春会 任志强 谢军 邓杰 LIU Xiao;HUANG Zhiguo;WEI Chunhui;REN Zhiqiang;XIE Jun;DENG Jie(Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province,Sichuan University of Science&Engineering,Yibin 644000,China;Liquor Brewing Biotechnology and Intelligent Manufacturing Key Laboratory of China Light Industry,Yibin 644000,China)

机构地区：[1]四川轻化工大学酿酒生物技术及应用四川省重点实验室,四川宜宾644000 [2]中国轻工业酿酒生物技术及智能制造重点实验室,四川宜宾644000

出　　处：《食品科学》2025年第1期56-63,共8页Food Science

基　　金：河南省科技攻关项目(232102310310);四川省科技创新创业苗子工程项目(2023JDRC0116);四川轻化工大学研究生创新基金资助项目(Y2022101)。

摘　　要：为提高小曲白酒中乙酸乙酯的含量,以大曲中分离的一株产酯能力较强的扣囊复膜酵母M1为出发菌株,将其制备为麸曲(M1麸曲)并用于小曲白酒酿造,分析M1麸曲强化发酵对小曲白酒挥发性风味组分的影响。结果表明:M1麸曲最佳培养条件为:水分质量分数40%、培养温度28℃、麸皮初始酸度6 mmol/100 g、培养时间48 h;酿造实验结果显示,添加M1麸曲显著提高了实验组(K组)乙酸和乙酸乙酯的含量(P<0.05),极显著降低了异丁醇和异戊醇的含量(P<0.01);通过对微生物群落结构的分析表明,对照组和K组酒醅的微生物群落演替规律存在差异,K组扣囊复膜酵母属和魏斯氏菌属相对丰度增加;同时通过PICRUSt2功能预测分析,验证了K组参与乙酸和乙酸乙酯代谢的酶丰度更高。通过麸曲为介质将扣囊复膜酵母M1应用到小曲发酵可有效提高小曲白酒乙酸乙酯的含量,对提高小曲白酒质量具有一定参考意义。In order to increase the content of ethyl acetate in Xiaoqu Baijiu,a strain of Saccharomycopsis fibuligera M1 with strong ester-producing capacity isolated from Daqu was used as the starting strain for preparing Fuqu(M1-Fuqu),which was subsequently used for the brewing of Xiaoqu Baijiu.The effect of enhanced fermentation of M1-Fuqu on volatile compounds of Xiaoqu Baijiu.The results showed that the optimal cultivation conditions for M1-Fuqu were 40%of water content,28℃of cultivation temperature,6 mmol/100 g of initial acidity,and 48 h of cultivation time.The brewing experiments showed that the contents of acetic acid and ethyl acetate significantly increased(P<0.05),and the contents of isobutanol and isoamyl alcohol significantly decreased in the M1-Fuqu group compared with the control group(traditional Xiaoqu Baijiu)(P<0.01).Differences in the microbial community structure of fermented grains were observed between the control and experimental groups during the fermentation process,and the relative abundance of S.fibuligera and Weissella significantly increased in the experimental group.In addition,PICRUSt2 functional prediction confirmed that the abundance of enzymes involved in the metabolism of acetic acid and ethyl acetate was higher in the experimental group than in the control group during the fermentation process.In conclusion,the present study highlighted that the application of S.fibuligera M1-added Fuqu could increase the content of ethyl acetate in Xiaoqu Baijiu,which is reference significance for the quality improvement of Xiaoqu Baijiu.

关 键 词：扣囊复膜酵母 麸曲 小曲白酒 挥发性物质 

分 类 号：TS261.1[轻工技术与工程—发酵工程]