食品与发酵工业2025，Vol.51Issue(10)：128-135,8.DOI:10.13995/j.cnki.11-1802/ts.039428
米香型白酒酿造用产酯酵母的紫外诱变育种
Ultraviolet mutagenesis breeding of ester-producing yeast for brewing rice-flavor liquor
摘要
Abstract
The ester-producing yeast plays an important role in ester bioproduction in rice-flavor Baijiu.Strains with strong ester-pro-ducing ability were screened out from seven ester-producing yeast strains,and the Cyberlindnera fabianii HJ31 and Saccharomyces cerevisi-ae JX14 were selected.The mutant strain H-8 with a 28.76％ increase in ethyl acetate content and mutant strain J-5 with a 14.64％ in-crease in ethyl lactate content were screened out by ultraviolet mutagenesis and tolerance test of acetic acid or L-lactic acid.Next,bioaug-mentation inoculation to Baijiu fermentation with mutant strains was conducted.Results indicated that Baijiu fermentation with the mutant strains alone did not significantly increase the production of the key esters.However,the addition of a mixture of original and mutant strains demonstrated a notable enhancement of key esters in Baijiu fermentation.Specifically,the ethyl lactate content reached(79.34±0.28)mg/L,and the ethyl acetate content reached(133.58±0.94)mg/L,representing increases of 26.66％ and 49.02％,by bioaug-mentation fermentation with a 7∶3 ratio of JX14 and H-8.Therefore,the selected ester-producing yeasts show potential for improving the quality of rice-flavor Baijiu.However,the identification of mutant strains and optimization of fermentation processes still require further re-search.关键词
米香型白酒/产酯酵母/紫外诱变/微生物选育/耐受性Key words
rice-flavor Baijiu/ester-producing yeast/ultraviolet mutagenesis/microbial breeding/tolerance引用本文复制引用
梁景龙,徐怡琳,袁海珊,白卫东,刘功良,赵超..米香型白酒酿造用产酯酵母的紫外诱变育种[J].食品与发酵工业,2025,51(10):128-135,8.基金项目
广东省重点建设学科科研能力提升项目(2021ZDJS005) （2021ZDJS005）
广东省省级农业科技创新及推广项目(2023KJ101) （2023KJ101）
广东省联合培养研究生示范基地项目(粤教研函[2023]3号) （粤教研函[2023]3号）
