固相微萃取和气-质联用技术对酵母麦芽汁发酵液的挥发性成分研究

Study on the Volatile Components of the Yeast Malt Juice Fermentation Broth by Solid Phase Micro Extraction and Gas Chromatography

采用固相微萃取和气-质联用技术检测酵母麦芽汁发酵液的挥发性成分,为香肠选育微生物发酵剂。从传统发酵食品腊鱼、腊肠以及豆豉中分离筛选到5株产香酵母菌,初步鉴定2株菌为汉逊德巴利氏酵母,3株菌为异常威克汉姆酵母。采用固相微萃取和气-质联用技术分析这5株酵母麦芽汁发酵液的挥发性成分。最终筛选出2株产生挥发性成分较多的酵母菌Y4-1和Y12-3,对这2株酵母进行耐盐性、亚硝酸盐耐受性、耐酸性发酵适应性试验。实验结果表明,这5株酵母菌的麦芽汁发酵液中主要挥发性成分为醇类和酯类,种类和组成差异较大。不同属的酵母具有良好的耐盐、耐亚硝酸盐和耐酸性,有望将其开发成为香肠的新型发酵剂。

Using solid-phase microextraction and gas-mass spectrometry in the yeast wort fermentation liquor volatile composition, selection of microbial starter cultures for sausage. From traditional fermented foods preserved fish, sausage and screening to 5 strain isolated in SSP sweet yeast, a preliminary identification of two strains of bacteria for DE Barry＇s yeast, 3 strains of bacteria for abnormal wickham yeast. The solid-phase microextraction and gas-mass spectrometry analysis the five strains of yeast wort fermentation liquor volatile components. Finally selected two strains produce more volatile components of the yeast and Y12 Y4-1-3, on the 2 strains of yeast tolerance, salt resistance, nitrite acid fermentation suitability test. The experimental results show that the 5 strains of yeast wort fermentation contained the main volatile components in alcohols and esters, types and composition of differences. The different genera of yeast has good resistance to salt and nitrite and acid resistance, is expected to its develop- ment and become a new type of starter cultures of the sausage.