摘要
酵母是目前在酿造食品工业中应用最为广泛、工业化最好的一类微生物,在酒类酿造行业中,几乎全球的酒类酿造都采用了各种形式的工业化酵母。研究发现,排除环境因素,酵母菌种间酿造以及产杂醇油能力的差异明显。初始化酵母的性能定向选择、生产工艺、分子改造等都会对酵母的产醇性能、杂醇油发酵性能产生影响。此外,本次实验也发现了一些用于其他领域的酵母具备较好的白酒酿造应用潜力,值得进一步挖掘。
Yeasts are the most widely used and industrialized microorganisms in the fermented food industry, especially in alcoholic beverage industry: almost all the world’s alcoholic beverages use industrial yeasts of various forms in their production process. In this study, it is found that excluding environmental factors, there are significant differences in the fermentation and fusel oil production performance between yeast species. The alcohol and fusel oil production performance of yeasts is affected by performance-oriented selection, production technology and molecular modification. In addition, some yeasts used in other fields are found to have great application potential in Baijiu industry, which is worth further exploring.
作者
常煦
谢再斌
刘广新
李志军
许引虎
陈晖
CHANG Xu;XIE Zaibin;LIU Guangxin;LI Zhijun;XU Yinhu;CHEN Hui(Angel Yeast Co.Ltd.,Yichang,Hubei 443003;Hubei Key Laboratory of Yeast Function,Yichang,Hubei 443003,China)
出处
《酿酒科技》
2022年第11期61-64,共4页
Liquor-Making Science & Technology
关键词
酵母
杂醇油
白酒
白酒酿造
发酵
yeast
fusel oil
Baijiu
Baijiu production
fermentation
