马克斯克鲁维酵母筛选及其在白酒酿造中降低正丙醇的研究

Screening of Kluyveromyces Marxianus and its Application in the Light-Aroma-type Baijiu Production

为筛选低产正丙醇酵母,采用酵母膏胨葡萄糖培养基从清香型白酒发酵中期酒醅中分离纯化酵母菌,通过形态学观察和分子生物学技术鉴定,经高粱固态培养发酵筛选,获得低产正丙醇的酵母菌,并将其应用于清香型白酒工业生产。结果表明,从清香型酒醅中分离得到2株酵母菌,编号为Y241和Y245,经鉴定分别为酿酒酵母(Saccharomyces cerevisiae)和马克斯克鲁维酵母(Kluyveromyces marxianus),其中菌株Y245降低正丙醇效果最好。菌株Y245强化曲生产的白酒中正丙醇含量相比对照原酒降低了39.85%,综合感官评分为90.3分,具有清香型白酒的典型特征,入口醇甜,清香纯正,可显著提高清香型白酒的品质。

For the purpose of screening low n-propanol-producing yeasts for light-aroma-type Baijiu,the yeasts were isolated and purified from the fermented grains in the middle stage of the fermentation of light-aroma-type Baijiu by YPD(yeast extract peptone dextrose)medium,and identified by morphological observation and molecular biology technology.After screening in the sorghum solid-state fermentation media,the yeasts with low n-propanol production were obtained.And the strains were applied in the fermentation process of light-aroma-type Baijiu.The results showed that two yeasts were isolated from the fermented grains,labelled as Y241 and Y245,and were identified as Saccharomyces cerevisiae and Kluyveromyces marxianus,respectively.Among them,strain Y245 has the best effect in reducing n-propanol.In addition,the n-propanol content of Baijiu decreased by 39.85%,and the sensory evaluation score was 90.3 with the use of strain Y245 fortified Jiuqu.Additionally,the Baijiu had typical characteristics of light-aroma-type Baijiu,including mellow and sweet with pure fragrance,which could significantly improve the quality of light-aroma-type Baijiu.