一株拜耳接合酵母菌的基本性能及发酵香气研究

Study on Basic Properties and Fermentation Aroma of Zygosaccharomyces bailii

拜耳接合酵母(Zygosaccharomyces bailii)JDCD01是一株选自蓬莱产区产香性能优良的本土非酿酒酵母。为研究其生长特性及产香特征,本文从JDCD01的生长曲线、β-葡萄糖苷酶活性、酿造环境耐受性、葡萄糖与果糖的利用等方面进行了研究,并以‘小芒森’葡萄为试材,设置3个发酵组合(JDCD01纯种发酵;EC1118纯种发酵;JDCD01与EC1118顺序接种,间隔48 h),研究发酵后酒的香气特征。结果发现,在有氧条件下,JDCD01的β-葡萄糖苷酶活性为静置状态下的2.5倍。葡萄糖和果糖同时存在时,该菌株能够优先利用果糖,避免混菌发酵时产生的菌株竞争问题,使菌株能够充分发挥各自的性能。在香气方面,不管是纯种发酵还是混菌发酵,JDCD01均提高了葡萄酒中苯乙醇、乙酸乙酯、乙酸异戊酯、乙酸苯乙酯等香气成分的含量,丰富了葡萄酒的香气。

Zygosaccharomyces bailii JDCD01 is a local non-saccharomyces cerevisiae selected from Penglai region.In order to study its growth characteristics and aroma production characteristics,the growth curve of JDCD01,β-glucosidase activity,tolerance of brewing environment,utilization of glucose and fructose were studied in this paper.Three fermentation combinations(JDCD01 pure fermentation;EC1118 pure fermentation;JDCD01 and EC1118 were inoculated sequentially,48 hours apart),to study their aroma characteristics.The results showed that theβ-glucosidase activity of the strain was increased by 2.5 times under aerobic condition.In the presence of both glucose and fructose,the strain JDCD01 was able to prioritize the use of fructose,avoiding the problem of strain competition caused by mixed fermentation,so that the strains could give full play to their respective performance.Through aroma analysis of mixed fermentation,it was found that whether pure fermentation or mixed fermentation,fermentation involving JDCD01 could increase the content of aroma components such as phenylethanol,ethyl acetate,isoamyl acetate and phenyleethyl acetate in wine and enrich the aroma of wine.