老白干大曲中酿酒酵母Y1发酵特性的研究

Study on metabolic characteristics of Saccharomyces cerevisiae Y1 strain from Laobaigan liquor Daqu

该研究对来自老白干大曲的酿酒酵母Y1菌株的发酵特性进行了探讨,结果表明Y1菌株的最适发酵温度为29℃,最佳培养基是高粱汁培养基,最适宜接种量为3%,最佳培养时间为72h。正交试验结果显示,菌株Y1在最佳发酵工艺条件下,其发酵液酒精含量达到8.1%vol。进一步的研究证明,Y1菌株发酵液中乙酸乙酯含量为6.90mg/L、乳酸乙酯含量为5.30mg/L、异戊醇含量为206.70mg/L。综上可知,该菌株符合白酒企业对酿酒酵母的需求。

The metabolic characteristics of Saccharomyces cerevisiae Y1 strain isolated from Laobaigan liquor Daqu, were studied. The optimal temperature for the growth of Y1 strain was 29℃, The alcohol content was the highest in the sorghum broth, The optimal inoculum concentration of Y1 strain was 3%, The alcohol content from the 72h cultured sorghum broth was the highest. The production of alcohol were 8.1%vol in the optimal parameters. The content of ethyl acetate, ethyl lactate, isoamyl alcohol was respectively 6.90mg/L, 5.30mg/L, 206.70mg/L in the broth. The Y1 strain was the most suitable yeast strain for strengthen the distillate spirits production.