产多元醇酵母对酱香型白酒发酵的强化应用

Application of Yeast Producing Polyhydric Alcohol in Moutai-flavour Liquor and Spirits Fermentation

利用从酱香型大曲中和酒醅筛选出的德巴利酵母和Trichosporon coremiiforme提高酱香型白酒中醇甜风格特征。将FBKL2.0130(德巴利酵母)和FBKL2.0310(Trichosporon coremiiforme)添加到下沙堆积后酒醅中模拟窖池发酵,考察不同菌株添加量对酒醅中多元醇含量的影响,采用高效液相-蒸发光散射检测器对酒醅中多元醇含量进行测定,对酒醅中微生物生物量和理化指标进行分析。结果表明,发酵后酒醅中细菌和酵母数量为10^(2)g^(-1),未发现霉菌存在;接种量增加,会加快对原料中还原糖的利用;添加功能性菌株FBKL2.0130和FBKL2.0310均能使酒醅中多元醇含量增加,菌株FBKL2.0130接种量10%时,多元醇含量最高,为1.418 mg/g;菌株FBKL2.0310接种量12%时,多元醇含量最高,为1.461 mg/g。

Debaryomyces(FBKL2.0130)and Trichosporon coremiiforme(FBKL2.0310)isolated from the fermented grains and Daqu were used to improve sweet style of jiang-flavor liquor.Comparing with the control group of fermented grains,Debaryomyces(FBKL2.0130)and Trichosporon coremiiforme(FBKL2.0310)were added into the fermented grains lied in the climate incubator and simulated solid fermentation as well as pit.Samples were taken according to the liquormaking technology,and the effect of different strains addition on polyhydric alcohol content was investigated.The content of polyhydric alcohol in fermented grains was analyzed using high performance liquid chromatography-evaporative lightscattering detector(HPLC-ELSD).The physical and chemical indexes and microbial biomass of samples were investigated.Results showed that bacteria and yeasts were 10^(2)g^(-1)in the samples.The content of reducing sugar in fermented grains was less than that of the control group while the content of polyhydric alcohol in fermented grains was more than that of the control group.The optimum strain addition of Debaryomyces(FBKL2.0130)was 10%while content of polyhydric alcohol in fermented grains was 1.418 mg/g.The optimum strain addition of Trichosporon coremiiforme(FBKL2.0310)was 12%while content of polyhydric alcohol in fermented grains was 1.461 mg/g.