摘要
为了筛选可用于清香型白酒酿造的低产正丙醇酵母菌株,该研究从劲牌有限公司酒曲中分离筛选低产正丙醇的酵母菌株,采用形态学观察及ITS区域序列比对分析对其进行菌种鉴定,并进一步进行菌株耐受性分析和白酒酿造实验探究酵母菌株应用的潜力。结果表明,筛选获得一株低产正丙醇酵母菌株Y19,该菌株被鉴定为酿酒酵母(Saccharomyces cerevisiae),其在温度20~35℃、pH3~8、葡萄糖含量2%~25%以及乙醇体积分数0~12%的条件下具有较好的生长状况。与生产用曲相比,使用添加了酿酒酵母Y19强化曲的清香型白酒中正丙醇含量显著降低29.9%(P<0.05),乙酸乙酯含量显著升高28.8%(P<0.05),说明酿酒酵母Y19在降低清香型白酒中正丙醇和提升其乙酸乙酯含量方面具有较好的应用前景。
In order to screen the yeast strains with low-yield propanol that could be used in the brewing of light-flavor(Qingxiangxing)Baijiu,the yeasts with low-yield propanol were screened from the Jiuqu produced by Hubei Jing Brand Co.,Ltd.,and identified by morphological observation and ITS regional sequence comparison analysis.The microbial tolerance test and Baijiu fermentation experiments were further conducted to explore the potential of the yeast strain application.The results showed that a yeast strain Y19 with low propanol yield was screened,which was identified as Saccharomyces cerevisiae.The strain Y19 had good growth status under the conditions of temperature 20-35℃,pH 3-8,glucose content 2%-25%and ethanol 0-12%,respectively.Compared with common Jiuqu used in Baijiu production,fortified Jiuqu with strain Y19 significantly reduced the content of propanol by 29.9%and significantly increased the content of ethyl acetate by 28.8%in light-flavor Baijiu(P<0.05).Therefore,S.cerevisiae Y19 had a good application potential for reducing the content of propanol and increasing the content of ethyl acetate content in light-flavor Baijiu.
作者
林斌
唐洁
江威
李群
朱丽萍
宿智新
张宗杰
杨强
陈申习
LIN Bin;TANG Jie;JIANG Wei;LI Qun;ZHU Liping;SU Zhixin;ZHANG Zongjie;YANG Qiang;CHEN Shenxi(Hubei Key Lab for Quality and Safety Control of Traditional Chinese Medicine and Healthcare Food,Jing Brand Research Institute,Jing Brand Co.,Ltd.,Daye 435100,China;College of Life Sciences,Hubei Normal University,Huangshi 435002,China)
出处
《中国酿造》
CAS
北大核心
2023年第4期131-136,共6页
China Brewing
基金
湖北省重点研发计划项目(2020BBA050)。
关键词
低产正丙醇
酿酒酵母
分离
筛选
鉴定
清香型白酒
酿造应用
low propanol-producing
Saccharomyces cerevisiae
isolation
screening
identification
light-flavor Baijiu
application in brewing
