白云边酒优势酵母菌的分离鉴定及其发酵特征分析

Isolation and identification of the dominant yeast from fermented grains of Baiyunbian liquor and the analysis of fermentation characteristics

从白云边大曲酒发酵堆积料和出池酒醅中共分离获得7株占优势的酵母菌,依次编号为Z1、Z2、Z3、Z4、BYB-2、BYB-3和FJ5。应用26S rDNA D1/D2区域序列分析,结果显示,Z1、Z2、Z3和FJ5属于东方伊萨酵母;Z4、BYB-2和BYB-3分别为热带假丝酵母、酿酒酵母和毕赤酵母。表明白云边大曲酒酿造过程中存在酵母菌的多样性,而优势酵母菌为东方伊萨酵母。对7株酵母菌进行耐高温、耐酒精能力以及酒精发酵产物的测定和分析,结果表明,东方伊萨酵母除具有一定的产酒精能力外,还具有耐热性好、耐酒精能力强和乙酸乙酯产生量高的特点。采用高粱为原料进行液态酒精发酵结果表明,Z1和FJ5菌株乙酸乙酯平均产量达到204.19mg/L。

From fermenting packing materials and fermented grains of Baiyunbian liquor,seven yeast strains named as Z1,Z2,Z3,Z4,FJS,BYB-2,BYB-3 and FJ5 were isolated,respectively.Using 26S rDNA D1/D2 sequence analysis,the results showed that the Z1,Z2,Z3 and FJ5 were lssatchenkia orientalis,Z4,BYB-2 and BYB-3 were Candida tropicalis,Saccharomyces cerevisiae and Pichia galeiformis （or Pichia manshurica）,respectively.The results showed that there was a diversity of yeast species in Baiyunbian liquor brewing process,and I.otientalis was the dominant yeast strain.The high temperature resistant,alcohol resistant ability and metabolites of the alcoholic fermentation were measured to the 7 yeast.The results showed that I.orientalis not only had the ability to produce alcohol,but also had resistant to heat and alcohol with high ethyl acetate production.The results of ethanol fermentation using sorghum as raw material showed that the average yield of ethyl acetate produced by two strains of I.orientalis Z1 and FJ5 reached 204.19mg/L.