毕业设计（论文）-浓香型酒酵母对发酵糟醅中酯含量的影响.docVIP

宜宾学院2015届毕业设计（论文）Yibin University本科生毕业论文（设计）题 目 浓香型白酒酵母对发酵糟醅中酯含量的影响院 别 生命科学与食品工程学院 专 业 生物工程 学生姓名 　 学 号 年级 2011 指导教师 　 职称 助理研究员 教务处制表2015 年 5 月 15 日 　 　PAGE PAGE 1宜宾学院2015届毕业设计（论文） PAGE \* MERGEFORMAT I PAGE \* MERGEFORMAT I摘 要 为探究浓香型白酒酵母对发酵糟醅中主要酯类物质的影响，将24株分离自浓香型白酒酿造诸环节的酵母分别接种到入窖粮糟（固态）及其液态体系中，并分别设立空白对照，发酵结束后检测发酵糟醅中总酯及四大酯的含量。结果显示，固态发酵时，供试的24株酵母中能促进增加发酵糟醅总酯、己酸乙酯、乙酸乙酯、丁酸乙酯、乳酸乙酯含量的分别有15株、13株、12株、3株、15株；液态发酵时对应为19株、15株、18株、3株、4株，不同发酵方式下酵母对酯类物质的影响有所不同。供试的24株酵母中，菌株Z8Y-15和G8M-28可应用于浓香型白酒酿造；菌株Z8Y-91和H6Y-22可应用于清香型白酒酿造。此外,这些菌株在其他液体饮料（如：啤酒、果醋）及调味品（如：酱油、食醋）的生产中也具有一定的应用前景。关键词 浓香型白酒；酵母菌；固态发酵；总酯；影响PAGE PAGE 1 PAGE \* MERGEFORMAT II PAGE \* MERGEFORMAT IIAbstractIn order to explore the influence of main esters in fermentation distilled grains by the yeast of Luzhou-flavor liquor. 24 strains of yeast who isolated from the Luzhou-flavor liquor environment were respectively inoculated to grains (solid) and its liquid system, and the blank control been set respectively. After the fermentation, the content of follows and four main kinds of esters in the fermentation distilled grains had been detected. The result showed that in the SSF(solid state fermentation), there were 15 strains, 13 strains, 12 strains, 3 strains and 15 strains of yeast who can increase the follows, ethyl caproate, ethyl acetate, ethyl butyrate and ethyl lactate content respectively. As for 19 strains, 15 strains, 18 strains, 3 strains and 4 strains in the SmF(Submerged Fermentation). The influence of each strain under different fermentation methods on ester content was different. Strain Z8Y-15 and G8M-28 could be used to produce Luzhou-flavor liquor. Strain Z8Y-91 and H6Y-22 could be used to produce Chinese light-style liquor. These strains could be used to produce other liquid beverages (such as beer and fruit vinegar) and spices (such as soy sauce and vinegar) production.Key words Lu