果香风味导向的库德毕赤酵母FJZ的分离鉴定及生物学特性研究

The Screening and Identification of Pichia kudriavzevi FJZ by Flavor-oriented Technology and It’s Biological Characteristics

通过嗅闻试验从清香型白酒新鲜酒醅中筛选到一株产生浓郁苹果清香风味的菌株,通过HS-SPME-GC-MS分析发现该菌株在小米固体培养基中能产生大量的乙酸乙酯,占风味物质的37.71%。通过菌落菌体观察、生理生化及分子生物学试验,确定该菌株属于毕赤酵母属的库德毕赤酵母,命名为库德毕赤酵母FJZ。对菌株FJZ的生物学特性研究表明,该菌株对环境具有一定的耐受性,可在pH 1.5~10.5、乙醇体积分数0%~14%、葡萄糖质量分数10%~60%、温度28~42℃条件下生长,最适生长的葡萄糖质量分数为20%、乙醇体积分数为6%。

Through smell the strain which produce intense ester-flavor was screened.The ability of producing ester was different in different substrate.This flavor produced by strain in the millet media was strongest.The main aroma materials in the millet media were ethyl acetate.The relative contents of ethyl acetate on the total flavor components was 37.71%.The strain FJZ was identified by the method of morphology,physiological and biochemical test,and molecular biology,the result showed that the strain FJZ was Pichia kudriavzevi.It was named P.kudriavzevi FJZ.The strain FJZ could grow in the condition of pH 1.5-10.5,temperature 28-42℃,alcohol volume fraction 0%-14%,sugar mass fraction 10%-60%.The optimal growth conditions of the strain FJZ was sugar mass fraction 20%and alcohol volume fraction 6%.