浓香型大曲产香酵母的筛选、鉴定及应用  

Screening, Identification and Application of Aroma Producing Yeast from Strong-flavored Daqu

作　　者：张慧[1] 韩美月 张亚[1] 李微微 李秀婷[1] Zhang Hui;Han Meiyue;Zhang Ya;Li Weiwei;Li Xiuting(Key Laboratory of Brewing Microbiome and Enzymatic Molecular Engineering,China General Chamber of Commerce,School of Food and Health,Beijing Technology and Business University,Beijing 100048)

机构地区：[1]北京工商大学食品与健康学院、中国商业联合会酿酒微生物与酶分子工程重点实验室,北京100048

出　　处：《中国食品学报》2024年第11期176-185,共10页Journal of Chinese Institute Of Food Science and Technology

基　　金：“十四五”国家重点研发计划项目(2022YFD 2101401)。

摘　　要：从浓香型白酒大曲中筛选出1株产己酸乙酯的酵母菌Y4,经鉴定菌株Y4为酿酒酵母。菌株Y4具有较好的耐受性。通过单因素实验对菌株Y4的发酵条件进行优化,在培养基糖度10°Bx,初始pH值7.0,乙醇添加量6%,己酸添加量0.04%,培养温度25℃,静置发酵48 h时,己酸乙酯质量浓度最高为52.2 mg/L。通过模拟发酵试验,表明菌株Y4发酵产物中己酸乙酯等酯类化合物含量相对最高。本研究表明菌株Y4是具有优良特性的菌株,能够有效提升白酒中己酸乙酯含量。In this study,a strain Y4 producing ethyl caproate was selected from strong-flavor Baijiu Daqu,and the strain Y4 was identified as Saccharomyces cerevisiae.Strain Y4 has relatively good tolerance.A high yield of ethyl caproate was obtained following the fermentation conditions:Sugar content 10°Bx,initial pH 7.0,6%ethanol,0.04%caproic acid,cultivation temperature 25℃and static fermentation 48 h.Through the simulated fermentation experiment,it was shown that the content of ester compounds such as ethyl hexanoate in the fermentation products of strain Y4 was relatively the highest.The research showed that strain Y4 was a strain with excellent characteristics,which could effectively increase the content of ethyl caproate in Baijiu.

关 键 词：酿酒酵母 己酸乙酯 浓香型白酒 发酵条件 模拟发酵 

分 类 号：TS261.11[轻工技术与工程—发酵工程]