不同粮食底物下温度对扳倒井生香酵母代谢产物的影响

分别以高粱、玉米和大米为发酵底物,以白曲和生香酵母麸曲为发酵曲料,分别在35℃、40℃和45℃下培养48h,然后过滤发酵液,加入80m L食用酒精蒸馏,得蒸馏液150m L采用直接进样法,通过气相色谱仪,定性。定量分析蒸馏液中的香味成分。结果表明,温度的升高不利于生香酵母代谢产物种类及含量的累积。

Effects of Different Food Substrate Temperature to Bandaojing Aroma Producing Yeast Metabolites

In sorghum, maize and rice as fermentation substrate, with white koji and yeast for fermentation of bran koji, were cultured for 48hat35℃, 40℃and 45℃, then filtering fermented liquid, adding 80ml edible alcohol distillation, distilled liquor was 150ml. The direct samplingmethod,bymeansofgaschromatography,analysisofaromacomponentsinthedistillateofqualitativeandquantitative.Theresults showed that, temperature is not conducive to the type and content of Aroma Producing Yeast metabolite accumulation.