红曲中非酿酒酵母的分离鉴定及其对黄酒风味成分的影响

Isolation and Identification of Non-Saccharomyces Strains From Red Koji and Their Effect on the Flavor Constituents of Rice Wine

为探究红曲中非酿酒酵母对黄酒风味成分的影响,首先对红曲中的酵母菌株进行分离纯化,并采用分子生物学方法进行鉴定,然后将分离的非酿酒酵母菌株分别与红曲霉相结合,以纯种发酵的方式酿造红曲黄酒,分析各酒样中有机酸、氨基酸、挥发性物质等风味成分的组成及含量。结果表明,分离获得的4株非酿酒酵母CKS-2为威克汉姆酵母(Wickerhamomyces sp.)、CKS-3为季也蒙毕赤酵母(Meyerozyma guilliermondii)、CKS-4为胶红酵母(Rhodotorula mucilaginosa)、CKS-7为德尔布有孢酵母(Torulaspora delbrueckii),其中,CKS-7具有较好的产乙醇和苹果酸能力,发酵酒样中丝氨酸、组氨酸、色氨酸和亮氨酸的含量也较高,并且具有良好的合成2-苯乙醇、异戊醇、棕榈酸乙酯等挥发性风味成分的能力。本研究对红曲黄酒品质提升,以及筛选潜在可应用于红曲黄酒酿造的优良非酿酒酵母菌株具有一定作用。

To explore the effect of non-Saccharomyces in red koji on the flavor components of rice wine, the yeasts were firstly isolated and purified from red koji and identified by molecular biological technology. Afterwards, the isolated non-Saccharomyces strains were respectively combined with Monascus purpureus to brew rice wine by pure fermentation, and the flavor components such as organic acids, amino acids and volatile compounds in the brewed wines were analyzed. The results showed that four non-Saccharomyces were isolated and strain CKS-2 is Wickerhamomyces sp.;CKS-3 is Meyerozyma guilliermondii;CKS-4 is Rhodotorula mucilaginosa;CKS-7 is Torulaspora delbrueckii. Among the four non-Saccharomyces strains, CKS-7 has a good ability to produce alcohol and malic acid. The contents of serine, histidine, tryptophan and leucine in the wine fermented by CKS-7 are higher than those fermented by other non-Saccharomyces, and CKS-7 is a good strain to synthesize 2-phenylethanol, isoamyl alcohol and ethyl palmitate. CKS-7 can improve the quality of red koji rice wine and is a potential non-Saccharomyces which can be used in red koji rice wine brewing.