凤窝酒曲酵母菌多样性及其分离株发酵红枣酒氨基酸组成分析

Yeast diversity of Fengwo Jiuqu and amino acid composition of jujube wine fermented by their isolates

对凤窝酒曲中酵母菌进行了分离鉴定,结果表明,分离到的45株酵母菌被鉴定为皮希亚诺姆拉酵母(Pichia anomala)、光滑假丝酵母(Candida glabrata)、弗比恩酵母(Cyberlindnera fabianii)、酿酒酵母(Saccharomyces cerevisiae)、热带假丝酵母(Candida tropicalis)、库德毕赤酵母(Pichia kudriavzevii)、葡萄牙棒孢酵母(Clavispora lusitaniae)和扣囊复膜酵母(Saccharomycopsis fibuligera)8个种。使用S.fibuligera和S.cerevisiae进行了红枣酒的制备,并对酒中氨基酸的种类和含量进行了分析,结果表明,红枣酒中共检测到了12种氨基酸,累计含量为3.02 mg/mL,含量较多的为脯氨酸和天冬氨酸,含量分别为1.66 mg/mL和0.74 mg/mL。红枣酒中甘味和酸味呈味氨基酸含量较多,分别为2.03 mg/mL和0.74 mg/mL,占氨基酸总量的67.1%和24.4%,而鲜、苦和涩味呈味氨基酸的含量均相对较少。

Yeast strains were isolated and identified from Fengwo Jiuqu,and the results indicated that 45 isolates were identified as 8 species,namely Pichia anomala,Candida glabrata,Cyberlindnera fabianii,Saccharomyces cerevisiae,Candida tropicalis,Pichia kudriavzevii,Clavispora lusitaniae,and Saccharomycopsis fibuligera.Jujube wine was fermented by S.fibuligera and S.cerevisiae strains,and the types and contents of amino acids in wine composition were studied.The results indicated that 12 types of amino acids were detected in jujube wine,and the content was 3.02 mg/ml.Among them,the contents of proline and aspartic acid were the highest,which were 1.66 mg/ml and 0.74 mg/ml,respectively.The contents of sweet and sour amino acids(2.03 mg/ml and 0.74 mg/ml)were the highest in jujube wine,accounting for 67.1%and 24.4%of the total,respectively.Meanwhile,the umami,bitter and astringent amino acids contents were relatively lower.