摘要
从高温大曲中经过分离纯化、液态发酵产香初筛和固态发酵产香复筛,获得两株产香较好的酵母菌株Y3和Y5,使用顶空固相微萃取及气相色谱-质谱联用技术(headspace solid-phase microextraction-gas chromatography-mass spectrometry,HS-SPME-GC-MS)对Y3和Y5的固态发酵产物进行检测分析,分别检出43种和37种挥发性香气化合物。Y3固态发酵产物主要香气成分为β-苯乙醇、异戊醇、异戊酸、丁酸乙酯;Y5固态发酵产物主要香气成分为β-苯乙醇、4-乙烯基愈创木酚、异戊酸。经过形态学、生理生化试验以及分子鉴定确定Y3为扣囊复膜酵母(Scchromycopsis fibuliger),Y5为异常威克汉姆酵母(Wickerhamomyces anomalus)。将Y3、Y5等比例混合添加至酱香型白酒酒醅中模拟生产发酵,蒸馏酒样使用气相色谱仪(gas chromatograph,GC)测定骨架成分。结果表明,Y3和Y5能够显著提升酒中乙酸乙酯、乳酸乙酯和β-苯乙醇的含量。
Two yeast strains characterized by high aroma production,namely Y3 and Y5,were obtained from the high-temperature Daqu.After separation and purification,primary screening for aroma production using liquid fermentation,and secondary screening using solid fermentation were performed.Headspace solid-phase mi-croextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)was employed to detect and ana-lyze the products obtained after solid-state fermentation of Y3 and Y5.As a result,43 and 37 volatile aroma compounds were recovered from Y3 and Y5,respectively.The main aroma producing compounds among the products obtained after Y3 solid-state fermentation wereβ-phenethyl alcohol,isoamyl alcohol,isovaleric acid,and ethyl butyrate,and those obtained after Y5 solid-state fermentation wereβ-phenylethanol,4-vinylguaia-col,and isoamyl alcohol acid.Based on the morphological,physiological,and biochemical examinations,and molecular identification,Y3 was identified as Saccharomycopsis fibuligera,and Y5 was identified as Wicker-hamomyces anomalus.Thereafter,Y3 and Y5 were mixed in equal proportions,and added to the Maotai-flavored liquor fermented grains to simulate the production and fermentation,and then the distilled liquor samples were examined using gas chromatography(GC)for skeleton composition.The results revealed that both Y3 and Y5 significantly increased the levels of ethyl acetate,ethyl lactate,andβ-phenylethanol in liquor.
作者
卢延想
梁慧珍
陈鹏
刘正
钟成
LU Yan-xiang;LIANG Hui-zhen;CHEN Peng;LIU Zheng;ZHONG Cheng(School of Bioengineering,Tianjin University of Science and Technology,Tianjin 300457,China;Tasly Research Academy,Tianjin 300410,China)
出处
《食品研究与开发》
CAS
北大核心
2021年第11期167-174,共8页
Food Research and Development
关键词
高温大曲
产香酵母
固态发酵
挥发性香气化合物
Β-苯乙醇
high-temperature Daqu
aroma-producing yeast
solid-state fermentation
volatile aroma com-pounds
β-phenylethanol
