摘要
目的:获得低产尿素,杂醇油,高耐受酒精,可在低温下启动酒精发酵的黄酒酿造优良酵母菌株,为高品质红曲黄酒的酿造提供优良酵母菌新资源食品。方法:以福建各地收集的酿造红曲米为分离菌源,设计温度梯度试验。初筛可在低温10℃下启动发酵黄酒的酵母。在考察初筛菌株耐受酒精度、总酸、残糖含量等常规指标基础上,筛选低产尿素、杂醇油的酵母菌株。采用形态特征、生理生化特征和26S r DNA序列同源性分析法进行鉴定。结果及结论:共获得3株红曲黄酒酿造优良酵母菌,分别为酵母菌JH184、JH272及JH301。其中,酵母菌JH301性能最优,其产尿素水平仅为17.85 mg/L,产杂醇油水平仅为117.12 mg/L,耐受酒精水平达18.5%,能在10℃下起动发酵,综合发酵性能优良。
Objective： To obtain the yeast stains with low urea and fusel oil production, high alcohol production and fermentation at low temperature for the brewing in Hong Qu glutinous rice wine with high quality. Methods ： The yeast stains were isolated from the brewing red koji rice in different areas of Fujian Province. The yeast stains with low temperature fermentation at 10 ℃ were first screened by the gradient temperature test. The yeast stains with high alcohol production and low acid production were second screened from the first screened yeast by measuring the indexes that alcohol and acid content. And the yeast stains with low urea and fusel oil production were sreened from the second screened yeast by measuring the indexes that the urea and fusel oil content. Finally, the excellent yeast strains were identified by the morphological features, physiological and biochemical characteristics and sequence analysis of 26 S r DNA.Results and Conclusion： The screened excellent yeast strains were respectively strain JH184, JH272 and JH301. The best yeast stain was JH301. Its urea production was only 17.85 mg/L, fusel oil production was only 117.12 mg/L, alcohol production was 18.5%, fermentation at low temperature was at 10 ℃. Finally, the stain JH301 was identified as Saccharomyces cerevisiae.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2018年第2期265-271,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
福建省自然科学基金项目(2017J01047)
福建省属公益类科研专项(2016R1014-4)
关键词
红曲黄酒
酵母菌
尿素
杂醇油
低温发酵
Hong Qu （glutinous rice wine）
yeast stains
urea
fusel oil
fermentation at low temperature
