摘要
采用WL培养基对酱香型白酒生产堆积发酵过程酒醅中的酵母菌进行分离、形态学初筛和PCR产物扩增及26S rDNA定性鉴定分析,并对其中所获取的部分优选菌株的发酵性能及其发酵代谢风味成分贡献进行研究。结果表明,从堆积酒醅中共分离鉴定出S.cerevisiae,Z.bailii,R.mucilaginosa,K.exigua,I.orientalis,P.membranifaciens,S.pombe,D.hansenii,G.geotrichum等属种酵母;1#、3#、4#、8#、9#菌株对温度的耐受性较强,1#、2#、3#和8#具有较好的耐酒精特性;6#、2#和4#对酸环境的耐受性比较强;1#、4#、6#、11#、12#和13#菌发酵启酵快,CO2释放总量大,发酵残糖低;S.cerevisiae、K.exigua,I.orientalis、Z.bailii、G.geotrichum、Sch.pombe,K.exigua的几类酵母对酒体风味的贡献大。
In this study,the separation of yeast strains from fermented grains during stacking fermentation of Jiang-flavor liquor,its morphological screening,PCR amplification,and 26S rDNA qualitative identification were operated by use of WL culture medium,and the fermenting perfomance of some quality strains obtained in the experiments and their contributions to Jiang-flavor were investigated.The results showed that S.cerevisiae,Z.bailii,R.mucilaginosa,K.exigua,I.orientalis,P.membranifaciens,S.pombe,D.hansenii,G.geotrichum etc.were separated from fermented strains,strain 1#,3#,4#,8# and 9# could tolerate high temperature,strain 1#,2#,3# and 8# could tolerate high alcohol content,strain 6#,2# and 4# could tolerate high acid content,and strain 1#,4#,6#,11#,12#and 13# could start fermentation rapidly and release more CO2with low residual sugar.Several yeast strains including S.cerevisiae、K.exigua,I.orientalis、Z.bailii、G.geotrichum、Sch.pombe,K.exigua made more contribu tions to Jiang-flavor of liquor.（Tran.by YUE Yang）
出处
《酿酒科技》
北大核心
2013年第6期8-13,共6页
Liquor-Making Science & Technology
基金
贵州省工业攻关项目(黔科合GZ字(2011)3015)
贵州省工业攻关项目黔科合GY字(2011)3052
关键词
酱香型白酒
堆积发酵
酵母
变化规律
耐受性
发酵性能
风味成分
Jiang-flavor liquor
stacking fermentation
yeast
change rules
tolerance
fermenting performance
flavoring compositions
