酱香型白酒低产杂醇油粟酒裂殖酵母特性的研究

Characteristics of low fusel alcohol yielded by Schizosaccharomyces pombe in Maotai-flavor liquor-making

以TTC培养基和乳酸培养基为分离培养基,再利用高效液相色谱和气相色谱进行筛选,从酱香型白酒大曲和酒醅中获得一株低产杂醇油的酒精酵母MT-14,通过形态特征、生理生化以及26S rDNA基因序列分析方法进行分类鉴定。所筛选得到菌株MT-14鉴定为粟酒裂殖酵母(Schizosaccharomyces pombe),保藏编号为CGMCC4744。该菌具有耐高温、乙醇及酸的性能,且支链氨基酸对菌株产杂醇油水平几乎没有影响。该菌产乙醇能力与酱香型白酒生产中Saccharomyces cerevisiae能力持平,而产异丁醇、异戊醇浓度分别只有Sch.pombe ATCC16979的51.0%和53.4%。该菌株可以用于酱香型白酒生产。

In order to obtain an ethanol producing strain with low fusel alcohol yield, yeast strain MT-14 was isolated from Daqu and Zaopei of Maotai-flavor liquor using the methods of TTC color reaction and the medium of lactic acid, combined with GC and HPLC analysis. Physiological and biochemical characteristics of the strain were analyzed, and the effects of branched-chain amino acid on higher alcohol were also investigated. MT-14 was identified as Schizosaccharomyces pombe, with a depositing number of CGMCCA744. It could survive under the conditions with high temperature, high ethanol and high acid, respectively. It could produce nearly the same ethanol concentration as Saccharomyces cerevisiae from Maotai- flavor liquor, and 51.0% and 53.4% of isobutyl alcohol and isoamyl alcohol, respectively, compared with Sch. pombe ATCC16979. Branched-chain amino acid had no effect on higher alcohol producing capability of this strain. Strain CGM- CCA744 could be used in the production of Chinese liquors.