基于黄水酯化产酯酵母的筛选

Screening of Ester-producing Yeast in Yellow Water Esterification

为得到可用于黄水酯化的产酯酵母,以四大酯为评价指标,将分离自浓香型白酒产区的17株酵母先通过改良酸醇酯化体系进行产酯能力初筛,再将初筛得到的7株酵母应用于黄水酯化进行复筛。结果表明:在改良酸醇酯化体系中有16株酵母能促进己酸乙酯合成,有7株与对照差异显著;7株酵母均能提高黄水己酸乙酯,其中H1Y-24与对照差异极显著,并且能降低乳酸乙酯,使酯化液四大酯量比关系更加协调。

In order to obtain ester producing yeast for yellow water esterification,four esters were used as evaluation indexes,seventeen strains of yeast isolated from Luzhou flavor liquor producing areas were screened for ester production capacity through improved acid alcohol esterification system,then the seven yeast strains were used in yellow water esterification for rescreening.The results showed that in the improved acid alcohol esterification system,16 strains of yeast could promote the synthesis of ethyl caproate,and 7 strains were significantly different from the control.The results showed that all the seven yeast strains could increase ethyl hexanoate in yellow water,and the difference between H1Y-24 and the control was significant,and could reduce ethyl lactate and higher alcohols,making the relationship between the four ester ratio of esterification liquid more harmonious.