摘要
为降低白酒中杂醇油含量,从浓香型白酒生产大曲和糟醅中筛选低产杂醇油酵母菌。通过TTC培养基和乳酸培养基分离,再利用气相色谱进行产杂醇油能力分析,筛选出1株产酒能力强且低产杂醇油的酵母菌LJ-07,通过形态特征以及26S rDNA基因序列分析鉴定为酿酒酵母(Saccharomyces cerevisiae)。该菌的最适温度范围为25~30℃,最适pH6.5,且耐糖、耐乙醇性能较好。与常用的酿酒酵母菌相比,酵母菌LJ-07的杂醇油产量降低了23.53%,而产乙醇的能力持平,其他香气成分的产量几乎没有影响,该菌可用于浓香型白酒生产。
In order to reduce the content of fusel oil in Baijiu,yeast strains with low yield of fusel oil was screened from Daqu and fermented grains of Nongxiang Baijiu.The strains were separated by TTC medium and lactate medium,and their fusel oil production capacity was analyzed by gas chromatography.Yeast strain LJ-07 with high yield of alcohol and low yield of fusel oil was screened out,and was identified as Saccharomyces cerevisiae by morphological characteristics and 26S rDNA sequence analysis.The optimum temperature range of strain LJ-07 was 25℃ to 30℃,the optimum pH value was 6.5,and its resistance to sugar and ethanol was high.Compared with the commonly used Saccharomyces cerevisiae strains,the fusel oil yield of strain LJ-07 was reduced by 23.53%,while their production capacity of ethanol and other aroma components was similar.The findings of this study showed that the strain LJ-07 could be used in the production of Nongxiang Baijiu.
作者
袁华伟
王鑫
王连
邓婺远
刘光钱
喻学淳
沈才洪
王松涛
YUAN Huawei;WANG Xin;WANG Lian;DENG Wuyuan;LIU Guangqian;YU Xuechun;SHEN Caihong;WANG Songtao(College of Life Science and Food Engineering,Yibin University,Yibin,Sichuan 644000;Sichuan Key Lab of Solid-state Fermentation Resources Utilization,Yibin,Sichuan 644000;Luzhou Laojiao Co.Ltd.,Luzhou,Sichuan 646000;National Engineering Research Center of Solid-state Brewing,Luzhou,Sichuan 646000,China)
出处
《酿酒科技》
2020年第4期27-32,41,共7页
Liquor-Making Science & Technology
基金
国家固态酿造工程技术研究中心开放课题(2018-74)
四川省教育厅科研重点项目(18ZA0540)
固态发酵资源利用四川省重点实验室开放基金项目(2016GTY003,2018GTJ014)。
