高产糖化酶的扣囊复膜酵母菌株筛选及其在清香型白酒酿造中的应用  

Screening and Application of Saccharomycopsis fibuligera Strains with High-Yield of Saccharifying Enzyme

作　　者：王茜[1] 陈晖[1] 何国庆 刘秀继 常煦[1] 张彦[1,2,3] 廖蓓 谢再斌[1] WANG Qian;CHEN Hui;HE Guoqing;LIU Xiuji;CHANG Xu;ZHANG Yan;LIAO Bei;XIE Zaibin(Angel Yeast Co.Ltd.,Yichang,Hubei 443000;Hubei Key Laboratory of Yeast Function,Yichang,Hubei 443003;National Key Laboratory of Agricultural Microbialogy,Yichang,Hubei 443003,China)

机构地区：[1]安琪酵母股份有限公司,湖北宜昌443000 [2]湖北省酵母功能重点实验室,湖北宜昌443003 [3]农业微生物资源挖掘与利用全国重点实验室,湖北宜昌443003

出　　处：《酿酒科技》2024年第12期71-76,共6页Liquor-Making Science & Technology

摘　　要：为了减少清香型大曲的用量,降低用曲成本,采用浅盘固态发酵法,从9株扣囊复膜酵母(Saccharomycopsis fibuligera)菌株(编号分别为Y1、Y2、Y3、Y4、Y5、Y6、Y7、Y8、Y9)中筛选出1株高产糖化酶的菌株,同时将筛选菌株与其他功能微生物进行复配,形成清香型拟大曲(清香型复合功能菌),并以传统清香型大曲为对照,将其应用于清香型白酒酿造生产,分析原料出酒率、酒体总酸总酯、风味物质,并对酒样进行感官评价。研究表明,在降低用曲量的同时,清香型拟大曲和传统清香型大曲的原料出酒率接近,均为54%左右;在总酸总酯方面,拟大曲总酸含量高出清香型大曲77.8%;在乳酸乙酯方面,拟大曲含量高出清香型大曲201.6%;在高级醇方面,拟大曲的含量均低于清香型大曲,其中正丙醇减少了56.78%,异戊醇减少了18.6%;在感官品评方面,清香型拟大曲比传统清香型大曲的效果更佳,花香、果香、甜香更为明显,苦味、涩味、酸味均得到一定程度降低,酒精刺激感降低,使得酒体风味更加柔和协调。清香型拟大曲能够增加酒体中风味物质的含量,降低高级醇,使得原酒的花果香、甜香有不同程度的增强,可改善酒体的口感,提升酒体品质,具有推广应用价值。In order to reduce the use amount of Qingxiang Daqu,the shallow plate solid-state fermentation method was adopted,and a strain with highyield of saccharifying enzyme was screened out from 9 Saccharomycosis fauligera strains(Y1,Y2,Y3,Y4,Y5,Y6,Y7,Y8,Y9).The screened strain was mixed with other functional microorganisms to form a pseudo Qingxiang Daqu,and the traditional Qingxiang Daqu was used as the control in the production test of Qingxiang Baijiu.The liquor yield,total acids,total esters,flavor substances and sensory quality of the liquor samples were analyzed.The results showed that the liquor yield of the pseudo Daqu and the traditional Daqu were similar,both around 54%;the total acids of pseudo Daqu was 77.8%higher than that of the traditional Daqu;the ethyl lactate content of the pseudo Daqu was 201.6%higher than that of the traditional Daqu;the higher alcohols content of the pseudo Daqu was lower than that of the traditional Daqu,with a reduction of 56.78%for n-propanol and 18.6%for isoamyl alcohol;the sensory quality of the pseudo Daqu was better than that of the traditional Daqu,with more obvious flower,fruit and sweet aroma,and lower bitterness,astringency and acidity,and the liquor body was softer and more harmonious.The pseudo Qingxiang Daqu can increase the content of flavor substances,reduce the content of higher alcohols,enhance the flower and sweet aroma,and improve the quality of the crude liquor,which is of promotion and application value.

关 键 词：清香型白酒 扣囊复膜酵母 应用 清香型大曲 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]