A yeast strain had been isolated by dilution-plate from the Daqu samples in our study. The strain was identified as a strain of Rhodotorula aurantiaca through observation of its morphological features, micromorphologi...A yeast strain had been isolated by dilution-plate from the Daqu samples in our study. The strain was identified as a strain of Rhodotorula aurantiaca through observation of its morphological features, micromorphological observation and biolog identification system.展开更多
采用可培养方法对酱香大曲酵母进行分离、鉴定,共筛选出12株酵母,用高粱培养基对酵母的产香功能进行初筛,通过感观评定确定1株主要产果香味的酵母菌株,被筛选出的酵母经形态学观察、生理生化实验及26S r DNA分子生物学分析鉴定,确定为...采用可培养方法对酱香大曲酵母进行分离、鉴定,共筛选出12株酵母,用高粱培养基对酵母的产香功能进行初筛,通过感观评定确定1株主要产果香味的酵母菌株,被筛选出的酵母经形态学观察、生理生化实验及26S r DNA分子生物学分析鉴定,确定为扣囊复膜酵母(Saccharomycopsis fibuligera)。对产香酵母风味成分进行气相色谱-质谱联用仪(gas chromatography-mass spectrometry,GC-MS)检测分析。结果表明,醇类物质相对百分含量提高了51.87%,包括乙醇、异丁醇、异戊醇、苯乙醇等,这些醇类物质共同赋予发酵产物果香味;酯类物质相对百分含量提高了41.39%,包括乙酸乙酯、乙酸异戊酯呈现清灵果香,其他产物如丁酸乙酯、2-甲基丁基乙酸酯、丙酸正戊酯、辛酸乙酯、十六酸乙酯等也在不同程度上呈现出果香味;还检测到少量的酚类、酮类、醛类、烷烃类以及少量未定成分的物质。对酱香大曲产香酵母分离筛选及功能特性进行研究,为深入研究酱香型白酒呈香机制提供基础数据和理论依据,进一步挖掘酵母资源在白酒生产中的作用。展开更多
文摘A yeast strain had been isolated by dilution-plate from the Daqu samples in our study. The strain was identified as a strain of Rhodotorula aurantiaca through observation of its morphological features, micromorphological observation and biolog identification system.
