食品科学2017，Vol.38Issue(4)：51-57,7.DOI:10.7506/spkx1002-6630-201704009
茅台大曲中酵母的分离、鉴定及其功能初探
Separation, Identification and Functional Characterization of Yeast Strains from Moutai-Flavor Daqu, a Traditional Chinese Liquor Fermentation Starter
摘要
Abstract
The yeasts in Moutai-flavor Daqu were counted and screened.Through morphological characteristics,physiological and biochemical tests,yeast 26S rDNA and molecular biology,we identified and classified the isolated yeasts.In addition,the flavor compounds produced by the yeast strains in solid-state fermentation and their fermentation performance were also analyzed.The results showed that the number of yeasts in Moutai-flavor Daqu was 103 CFU/g.The yeasts isolated were classified into 6 species.All the yeast strains showed different aroma-producing abilities.Among them,the solid-state fermented products of FBKL2.0071 (Saccharomycopsisfibuligera) smelled like full-bodied fruity fragrance,and the main volatile flavor compounds included ethyl acetate,isoamyl acetate,phenylethyl alcohol,phenyl ethyl acetate and ethyl palmitate.Moreover,the solid-state fermented products of FBKL2.0082 (Hyphopichia burtonii) smelled like fullbodied flowery fragrance,and the major volatile flavor components,included ethyl acetate,isoamyl acetate and phenylethyl alcohol.These two strains not only could produce a large amount of alcohols and esters,but also produce small amounts of aldehydes and ketones.Besides,all the yeast strains showed different and poor ethyl alcohol-producing abilities.关键词
酱香型大曲/酵母/风味成分/产酒性能Key words
Moutai-flavor Daqu/yeast/flavor composition/alcohol-producing ability分类
轻工纺织引用本文复制引用
王晓丹,陈美竹,班世栋,邱树毅..茅台大曲中酵母的分离、鉴定及其功能初探[J].食品科学,2017,38(4):51-57,7.基金项目
“十二五”国家科技支撑计划项目(2011BAC06B12) （2011BAC06B12）
贵州省科技支撑计划项目(黔科合支撑[2016]2340) （黔科合支撑[2016]2340）
贵州省科技厅重大专项(黔科合重大专项字[2013]6009号) （黔科合重大专项字[2013]6009号）
贵州省省校合作计划项目(黔科合LH字[2014]7672) （黔科合LH字[2014]7672）
