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食品研究与开发:2024,45(10):142-149
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高耐性拜耳接合酵母在酱香型白酒中的应用
(天津科技大学生物工程学院,天津 300457)
Application of Highly-tolerant Zygosaccharomyces bailii in Sauce-flavor Baijiu
(School of Biological Engineering,Tianjin University of Science&Technology,Tianjin 300457,China)
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投稿时间:2023-04-21    
中文摘要: 传统白酒酿造是开放式的发酵过程,酿造微生物菌群演替及代谢活动极易受到外界环境影响。因此,分离筛选高耐性的核心功能微生物菌株,并将其应用于生产中是解决这些问题的有效手段。该研究在高温、高酸双胁迫条件下从酱香型白酒酒醅中筛选获得9 株具有高耐性拜耳接合酵母(Zygosaccharomyces bailii),并通过模拟白酒发酵表征其发酵能力和风味物质合成能力。结果表明,菌株BM09 在37 ℃、16 g∕L 乙酸、110 g∕L 乳酸和14%乙醇溶液条件下生长性能均较为突出,且具有良好的产乙醇和高产酯能力,故将其作为强化菌株,应用于酱香型白酒实际生产中。原位发酵试验表明强化菌剂BM09 的应用使得酱香型白酒第7 轮次的原料利用率提高29.80%,乙醇产量提升63.10%,同时乙酸乙酯含量提高85.17%,乙醛含量降低70.37%。
Abstract:Traditional Baijiu brewing is an open fermentation process,and the microbial community succession and metabolic activities during brewing are easily affected by external environment. Therefore,to address these issues,it is feasible to isolate and select core functional microbial strains with high tolerance and apply them in production. In this paper,nine yeast strains with high tolerance were selected from the fermented grains of sauce-flavor Baijiu under dual stress conditions of high temperature and high acid,which were identified as Zygosaccharomyces bailii.The fermentation and flavor compound synthesis of these strains were characterized by simulating Baijiu fermentation. The results showed that strain BM09 had outstanding growth performance under 37 ℃,16 g∕L acetic acid,110 g∕L lactic acid and 14% ethanol,with high ethanol and ester production capacity. Therefore,it was used as an enhancing strain in the actual production of sauce-flavor Baijiu.In situ fermentation indicated that BM09 improved the raw material utilization of sauce-flavor Baijiu in the seventh round by 29.80%,increased the ethanol yield by 63.10% and ethyl acetate by 85.17%,while reduced acetaldehyde by 70.37%.
文章编号:202410019     中图分类号:    文献标志码:
基金项目:天津市科技计划项目(22ZYJDSS00050)
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