酒曲中生香酵母的分离鉴定与产酯工艺优化.pdfVIP

现代食品科技 Modern Food Science and Technology 2010, Vol.26, No.1 酒曲中生香酵母的分离鉴定与产酯工艺优化 周世水，熊建春 （华南理工大学生物科学与工程学院，广东广州 510006） 摘要：用添加 30 U/mL 硫酸链霉素抑制霉菌方法从酒曲中富集和筛选出具有典型酵母菌落特征的菌株，通过鉴定实验确定为生 香酵母。选取其中 10 株进行发酵，比较它们发酵酒的酒精度、总酸和总酯，筛选出酒精度和总酯含量最高的菌株是 Y2-7。通过发酵 条件优化和小试，得到蒸馏酒（60%，v/v ）中总酯含量达2.1 g/L ，酒液酯香明显。 关键词：生香酵母；分离鉴定；总酯；工艺优化 文章编号：1673-9078(2010)1-98-3 Isolation and Identification of Ester-producing Yeast in Wine Starter and its Application in Ester production ZHOU Shi-shui , XIONG Jian-chun (School of Bioscience and Bioengineering, South China University of Technology, Guangdong 510640, China ) Abstract: Yeasts were concentrated and screened from wine starter of liquor by adding 300U/mL streptomycin sulphate which repressed the growth of molds. These yeasts showed ester-producing capabilities, among which 10 stains were chose. And the alcohol degree and total ester content in the fermentations by the 10 strains were compared. Results showed that the highest alcohol degree and total ester content was achieved in the optimized fermentation by Y2-7, which were 60%(v/v) and 2.1 g/L, respectively. Key words: ester-producing yeast; isolation and identification; total ester; process optimization 生香酵母又称为产酯酵母，主要属于产膜酵母和 链霉素。 假丝酵母，其中大多数是异型汉逊酵母及少数小圆型 1.2.2 马丁-孟加拉红初筛培养基(L) 酵母属，它是中国白酒中酯香的主要产生菌[1] 。生香 葡萄糖 10.0 g、蛋白胨5.0 g、磷酸氢二钾 1.0 g、 5 酵母能够以乙醇为碳源，即具备酒精发酵能力又具备 7 水合硫酸镁 0.5 g、孟加拉红 3.3 mg、琼脂 2 g、3×10 醋酸发酵能力，能产生以酯香为主的多种香味物质。 U 硫酸链霉素。 目前生香酵母已在白酒、葡萄酒、食醋、香精、香料 1.2.3 发酵产酯