酿酒糟醅中生香酵母的筛选及培养条件

doi:10.3969/j.issn.1673-1689.2020.09.009

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酿酒糟醅中生香酵母的筛选及培养条件
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                        10.3969/j.issn.1673-1689.2020.09.009
                    
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Screening of Aroma-Producing Yeast in Distiller's Grains and Optimization of Culture Conditions

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摘要:

为了提高浓香型白酒品质，作者以酿酒糟醅为原料，采用平板涂布法分离纯化出酵母菌，再通过液态发酵筛选出高产酯的菌株，并对其进行生理生化鉴定及26S rDNA同源性分析，最后采用响应面法对菌株的培养条件进行优化。结果表明：作者从酿酒糟醅中分离出1株产香浓郁的菌株，编号为S5。经鉴定S5菌株为异常威克汉姆酵母（Wickerhamomyces anomalus）。优化后的最佳培养条件为初始pH 4.95，发酵时间3 d，初始糖（葡萄糖）质量浓度6 g/dL，在此条件下发酵液中总酯质量浓度为7.67 g/L，比优化前提高了64.2%.由此可见，S5菌株对浓香型白酒品质的提高具有潜在的应用价值。

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In order to improve the quality of Luzhou-flavor liquor, the yeasts were isolated by traditional microbial separation from the distiller's grains. The strain with high yield of ester was screened by liquid fermentation and identified by physiological biochemical tests and 26S rDNA homology analysis. Finally, the Box-Behnken center combination method was used to optimize the culture conditions for the strain. The results showed an aroma-producing yeast, numbered S5, was isolated from the distiller's grains and identified as Wickerhamomyces anomalus. The optimal fermentation was obtained under the following conditions: initial pH 4.95, fermentation time 3 d, the initial sugar content 6 g/dL. Under the conditions, the total ester content was 7.67 g/L, which was more than 64.2% than that before optimization. Thus the strain can be used to improve the quality of Luzhou-flavor liquor.

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赵志军,王瑞卿,刘延波,刘宁,王洪彬,孙西玉,潘春梅.酿酒糟醅中生香酵母的筛选及培养条件[J].食品与生物技术学报,2020,39(9):61-67.

ZHAO Zhijun, WANG Ruiqing, LIU Yanbo, LIU Ning, WANG Hongbin, SUN Xiyu, PAN Chunmei. Screening of Aroma-Producing Yeast in Distiller's Grains and Optimization of Culture Conditions[J]. Journal of Food Science and Biotechnology,2020,39(9):61-67.

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在线发布日期: 2020-11-26
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