传统发酵食品产香酵母菌的筛选及其发酵产香特性研究

Screening of Aroma-producing Yeast Strains from Traditional Fermented Food and Research on Their Aroma-production and Fermentation Characteristics

为选育salami香肠肉用微生物发酵剂,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。结合形态学和酵母菌26S r DNAD1/D2区序列分析,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,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。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,结果表明这2株不同属的酵母具有良好的耐盐、耐亚硝酸盐和耐酸性,有望将其开发成为萨拉米香肠的新型发酵剂。

With the aim of obtaining the meat microbial starter cultures of salami sausage, five yeast strains were isolated from the traditional fermented food, such as dry-cured fish,sausage and lobster sauce, and initially identified as two Debaryomyces hansenii and three Wickerhamomyces anomalus by morphological characteristics and 26 S rDNAD1 /D2 domain sequence analysis. Volatile compounds from malt wort fermentation broth of different yeast strains were analyzed by headspace solid phase micro extraction（HS-SPME） and gas chromatography-mass spectrometry（GC-MS）. Results showed that volatile compounds from malt wort fermentation broth of five species yeast strains were mainly for alcohols and esters, but of difference in diversity and composition. Finally, the yeast Y4-1 and Y12-3 that produce more volatile components were selected and considered to have the potential to be developed as a new starter culture for salami because of its better fermentation adaptability such as salt tolerance, nitrite tolerance and acid tolerance.