酒曲中产香酵母的筛选及产香特性分析

Screening of Aroma-producing Yeast in Jiuqu and Analysis of Aroma-Producing Characteristics

以白酒酒曲中筛选出的70株酵母为出发菌株,通过透明光圈法初筛,共有28株酵母有明显的透明圈,利用产酯培养基复筛,共筛选出11株产香性能较好的酵母。综合GC-MS与理化指标分析,选取CX-15、CX-22两株酵母进行耐受性试验。CX-15与CX-22均能在p H为2、温度为46℃的环境中生长,酒精度为8%vol时受到抑制,在酒精度为14%vol时停止生长。以不同原料作为发酵底物研究两株酵母的发酵产香特性,玉米是CX-15、CX-22产酯的最佳发酵底物,总酯产量分别达到1.72g/L、1.87g/L,在苦荞发酵液中综合发酵特性较为突出。

With 70 strains of yeast selected from jiuqu as the strains, used for experiment, 28 strains of them had obvious transparent rings after the initial screening with transparent aperture method,11 strains of which with better aroma production performance were screened through the re-screening with ester-producing medium. Based on the analysis of gc-ms and physical and chemical indicators, two strains of yeast CX-15 and CX-22 were selected for tolerance test. Both CX-15 and CX-22 can grow in an environment with pH value of 2 and temperature of 46℃. They were inhibited when the alcohol content was 8%vol and stopped growing when was 14%vol. By using different raw materials as fermentation substrates, the fermentation characteristics of the two strains of yeast were studied. Corn was the best fermentation substrates for producing esters of CX-15 and CX-22, with total ester yield up to 1.72 g/L and 1.87 g/L, the comprehensive fermentation characteristics of tartary buckwheat fermentation broth are more prominent.