小米醋大曲及酒醪中优良酵母菌的筛选、鉴定及应用  

Screening,identification and application of superior yeasts from Daqu and mash of millet vinegar

作　　者：曹施静 楠极[1] 胡海霞[1] CAO Shijing;NAN Ji;HU Haixia(Vocational and Technical College of Inner Mongolia Agricultural University,Baotou 014109,China)

机构地区：[1]内蒙古农业大学职业技术学院,内蒙古包头014109

出　　处：《中国酿造》2025年第2期121-127,共7页China Brewing

基　　金：内蒙古自治区教育厅高等学校科学研究项目(NJZY21514)。

摘　　要：该研究以传统固态发酵小米醋大曲及酒醅为研究对象,采用传统分离培养方法,从大曲及酒醪中分离筛选酵母菌,对其发酵性能及耐受性进行研究,通过形态学观察、生理生化试验及分子生物学技术对优良酵母菌进行鉴定,并将其应用于小米醋制备。结果表明,共筛选出24株酵母菌,其中菌株QR01、QJ05、QY10、QY11、SX12、QY13、SY18、SY21、SH22产酒能力好;菌株QJ06、QJ07、QR09、QY13、SY18、SH22产酯能力强;菌株QY13、SY18、SH22耐受性好,能在酒精度13%vol、pH值2.5、葡萄糖含量500 g/L胁迫环境下生长。最终获得3株优良酵母菌(SY18、QY13和SH22),均被鉴定为酿酒酵母(Saccharomyces cerevisiae)。将3株优良酵母菌应用于小米醋制备酒精发酵中,其中菌株SY18发酵醪液中酒精度达到7.07%vol,其制备小米醋感官评分最高(95分),具有应用于小米醋生产的潜力。Using Daqu and fermented grains of millet vinegar with traditional solid-state fermentation as the research objects,yeasts were isolated and selected from Daqu and mash by traditional culture and separation method,and their fermentation performance and tolerance were investigated.The superior yeasts were identified through morphological observation,physiological and biochemical experiments,and molecular biology techniques,and were applied to the preparation of millet vinegar.The results showed that a total of 24 yeast strains were screened,among them,strains QR01,QJ05,QY10,QY11,SX12,QY13,SY18,SY21 and SH22 had good alcohol production capabilities,strains QJ06,QJ07,QR09,QY13,SY18 and SH22 had strong ester production capabilities,and strains QY13,SY18 and SH22 exhibited good tolerance,which could grow under the stress of alcohol 13%vol,pH 2.5 and glucose content 500 g/L.Ultimately,3 superior yeasts(SY18,QY13 and SH22)were obtained,they were all identified as Saccharomyces cerevisiae.3 strains of superior yeasts were used in the alcoholic fermentation of millet vinegar.The alcohol content in the mash fermented by strain SY18 reached 7.07%vol,and the millet vinegar produced by strain SY18 had the highest sensory score(95 points).The results indicated that the strain SY18 had the potential to be used in the production of millet vinegar.

关 键 词：小米醋 大曲 酒醪 酵母菌 分离鉴定 发酵性能 耐受性 

分 类 号：TS264.22[轻工技术与工程—发酵工程]