一株可提升黄酒酯香风味酵母菌的筛选、鉴定及其应用

Screening,identification and application of a yeast enhancing the ester flavor of Huangjiu

为改善传统黄酒新酒酯香不足的问题,该研究采用传统培养分离法结合嗅闻法、总酯含量和酒精度的测定,从传统黄酒麦曲中分离筛选产香酵母菌,通过形态学观察及分子生物学技术对其进行菌种鉴定,并将其应用于黄酒酿造,研究其对黄酒理化指标及挥发性风味物质的影响。结果表明,筛选鉴定到一株产香酵母的粉状米勒酵母(Millerozyma farinosa)HJ-Y34,其发酵液中的总酯含量为1.52 g/L,酒精度为17.20%vol。与活性干酵母酿造黄酒相比,粉状米勒酵母HJ-Y34酿造黄酒的常规理化指标无显著差异(P>0.05),其酒精度、总酸、氨基酸态氮含量、pH分别为17.39%vol、5.57 g/L、0.65 g/L、4.28;感官评分较高(85分),品质更优,具有奶油酯香突出,口感协调、柔和,整体风格典型,个性较突出的特点;酯类物质含量明显增加,其中山梨酸乙酯、乳酸乙酯、棕榈酸乙酯、苯乙酸乙酯、2-甲基丁酸乙酯、月桂酸乙酯含量分别增加730.0%、352.0%、284.0%、268.5%、155.4%、124.5%,新增3-羟基丁酸乙酯,此外,2,3-丁二醇、苯酚、苯甲醛、正己酸含量分别增加181.2%、118.2%、92.6%、92.3%。

In order to improve the deficiency of ester aroma in traditional Huangjiu,using the traditional culture separation method combined with the sniffing method,the total ester and alcohol content determination,the aromatic yeast was isolated and screened from traditional Huangjiu wheat Qu.The strain was identified by morphological observation and molecular biology techniques,and was applied to Huangjiu brewing to study its effects on physicochemical indexes and volatile flavor substances in Huangjiu.The results showed that the strain was screened and identified as Millerozyma farinosa HJ Y34,the total ester and alcohol contents in the fermentation liquid were 1.52 g/L and 17.20%vol,respectively.Compared with the Huangjiu brewed by active dry yeast,the conventional physicochemical indexes of Huangjiu brewed by M.farinosa HJ-Y34 had no significant difference(P>0.05).The alcohol content,total acid,amino acid nitrogen contents and pH were 17.39%vol,5.57 g/L,0.65 g/L and 4.28,respectively.The sensory score was higher(85 points),the quality was better,and it had the characteristics of outstanding cream ester aroma,coordinated taste and soft taste,typical overall style and outstanding personality.The ester content increased significantly,among which the contents of ethyl sorbate,ethyl lactate,ethyl palmitate,ethyl phenylacetate,ethyl 2-methylbutyrate and ethyl laurate were increased by 730.0%,352.0%,284.0%,268.5%,155.4%and 124.5%,respectively.Ethyl 3-hydroxybutyrate was newly increased.In addition,the contents of 2,3-butanediol,phenol,benzaldehyde and n-caproic acid were increased by 181.2%,118.2%,92.6%and 92.3%,respectively.