牛栏山白酒酿造过程中扣囊复膜酵母的分离与产物分析

Isolation of S. fibuligera from the Production Process of Niulanshan Liquor and Its Metabolites

扣囊复膜酵母是牛栏山清香型酒醅中重要的优势微生物,通过传统的分离方法得到5株菌落形态不同的扣囊复膜酵母。根据酒醅中扣囊复膜酵母的生长规律对其进行单菌纯培养试验,闻香发现在第7天和第13天时,香气发生明显变化;通过对代谢产物进行半定量分析发现,扣囊复膜酵母在高粱培养基中可以生成9种酯类化合物、5种内酯类化合物、7种醇类化合物、9种萘酚类化合物、7种酸类化合物、4种醛酮类化合物,其中有6种化合物是牛栏山二锅头白酒中重要的香气成分。

S.fibuligera is an important dominant microorganism in the fermented grains of Niulanshan liquor. Through the traditional separation method, 5 strains of S. fibuligera with different colony morphology were obtained. The pure culture test of single- strain was carried out according to the growth rule of S. fibuligera in the fermented grains. The aroma was found to change obviously at the seventh day and the thirteenth day. Through semi-quantitative analysis of metabolites, 9 kinds of esters, 5 kinds of lactones, 7 kinds of alcohols, 9 kinds of naphthol compounds, 7 kinds of acid compounds and 4 kinds of aldehydes and ketones were produced in sorghum culture medium, of which 6 compounds were the important flavoring components in Niulanshan Erguotou liquor.