一株葡萄酒Pichia sp.菌的分离鉴定及其产香成分分析

Identification and aroma components analysis of Pichia sp.yeast separated from grape wine mud

从葡萄酒泥中分离得到一株产香能力强的酵母菌株,经Biolog鉴定为Pichia sp.菌种,其对数生长期较短,210h内细胞稳定性良好,能利用麦芽糖、麦芽三糖、棉子糖、蔗糖等8种碳源;菌种发酵产香为酯香,经GC-MS分析可知,其香味成分主要为乙酸乙酯、乙醇、4-羟基-2-丁酮、苯甲醛等。

A yeast separated from the grape wine mud had strong aroma-producing abilities. The result of the Biolog system identification showed that the yeast belongs to Pichia sp.The yeast had a short exponential phase and good stabilities in 210h.8 kinds of carbon sources such as Maltose,Maltotriose,Raffinose,Sucrose and so on could be utilized.Analyzed by GC-MS,the fermentation flavors come from esters including ethyl acetate,ethanol, 4--OH-2-butanone,benzaldehyde and so on.