摘要
以酿酒酵母Y3401为出发菌株,对其产乙醇条件进行优化,并探究其发酵产香特性。在乙醇发酵培养基的基础上,采用单因素Step-by-step和正交试验方法确定酿酒酵母Y3401高产乙醇的发酵条件是:葡萄糖300 g/L,酵母浸粉37.8 g/L,初始pH 5.2,活化24 h,接种量3%,装液量30 mL/250 mL,在30℃,100 r/min条件下培养32 h。在此条件下,酵母Y3401产乙醇质量浓度高达117.2 g/L,相比初期产量(52.4 g/L)提高了1.24倍。采用顶空固相微萃取-气质联用仪分析该酵母的高粱浸出液在30℃,100 r/min培养32 h后的挥发性风味物质,结果表明,该酵母能产苯乙醇、乙酸乙酯、乙酸苯乙酯等40种对白酒品质有重要贡献的风味物质。这说明酿酒酵母Y3401不仅高产乙醇,而且产生多种改善白酒品质的风味物质,这些特性有利于其在白酒酿造中的应用。
In this paper,the conditions for ethyl alcohol production by Saccharomyces cerevisiae Y3401 were optimized,and its aroma-producing characteristics were explored.The ethyl alcohol production conditions were optimized by the single factor step-by-step method and orthogonal experimental design with ethyl alcohol producing medium.Optimum conditions for ethyl alcohol production have been shown as follows:glucose 300 g/L,yeast extract 37.8 g/L,initial pH 5.2,seed age 24 h,the inoculation ratio of 3%,the volume of liquid of 30 mL/250 mL,incubated for 32 h at 30℃and 100 r/min.Under the optimal conditions,the ethanol concentration of Saccharomyces cerevisiae Y3401 was 117.2 g/L,which was increased by 1.24-fold compared with the initial production(52.4 g/L).Volatile compounds of the yeast in sorghum hydrolysate medium were detected by headspace solid phase microextraction coupled with GC-MS.After culture for 32 h at 30℃and 100 r/min,a total of 40 volatile compounds,such asβ-phenylethanol,ethyl acetate,phenylethyl acetate,and so on,which are important to the quality of Baijiu.Therefore,Saccharomyces cerevisiae Y3401 can not only produce high-yield ethanol,but also produce a variety of flavor compounds that can improve the quality of Baijiu.These characteristics of Y3401 are beneficial to its application in Baijiu-making.
作者
刘朋肖
刘玉春
李晨语
李秀婷
成柳洁
朱宇婷
范光森
Liu Pengxiao;Liu Yuchun;Li Chenyu;Li Xiuting;Cheng Liujie;Zhu Yuting;Fan Guangsen(School of Food and Health,Beijing Technology and Business University(BTBU),Beijing 100048;Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology&Business,Beijing 100048;Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology&Business University(BTBU),Beijing 100048;Academy of National Food and Strategic Reserves Administration,Beijing 100037)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2021年第4期168-178,共11页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金重点项目(31830069)
国家自然科学基金青年项目(31701592)。
关键词
酿酒酵母
乙醇
产香特性
发酵条件
有氧
Saccharomyces cerevisiae
ethyl alcohol
aroma-producing characteristics
fermentation conditions
aerobic
