| 酱香白酒酒醅中产香酵母分离与鉴定 |
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| 引用本文： | 王晓丹,庞 博,陈孟强,陆安谋,梁 芳,张小龙,邱树毅.酱香白酒酒醅中产香酵母分离与鉴定[J].食品安全质量检测技术,2014,5(6):1799-1808. |
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| 作者姓名： | 王晓丹 庞 博 陈孟强 陆安谋 梁 芳 张小龙 邱树毅 |
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| 作者单位： | 贵州省发酵工程与生物制药重点实验室,贵州省发酵工程与生物制药重点实验室,贵州珍酒酿酒有限责任公司,贵州珍酒酿酒有限责任公司,贵州珍酒酿酒有限责任公司,贵州省发酵工程与生物制药重点实验室,贵州省发酵工程与生物制药重点实验室 |
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| 基金项目： | 黔科合重大专项[2010]6004号；科技部科技支撑计划项目课题(2011BAC06B12)*通讯作者：邱树毅,博士生导师,syqiu@gzu.edu.cn |
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| 摘 要： | 目的在微生物众多的酒醅中得到产酯产香的功能菌。方法从贵州某酒厂的酒醅中筛选得到40株菌落形态不同的酵母菌用于模拟酒厂发酵蒸酒,通过感官评定及气相色谱质谱联用仪(gas chromatography-mass spectrometry,GC-MS)评测,筛选出两株产酯香味较浓的酵母,对它们的个体形态特征、生理生化实验及分子生物学进行分析鉴定。结果确定一株为高产乙酸乙酯的平常假丝酵母(Candida inconspicua),一株为高产乙酸苯乙酯的毕赤氏酵母(Pichia kudriavzevii)。结论分离筛选的酵母即产酒又可生香,可将其应用于酒类或者香料生产实验。
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| 关 键 词： | 产香、酵母、分离、鉴定 |
| 收稿时间： | 2014/2/13 0:00:00 |
| 修稿时间： | 2014/6/10 0:00:00 |
Isolation and identification of aroma-producing yeast in fermented grains of maotai-flavor liquor |
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| Wang Xiao-Dan,PANG Bo,CHEN Meng-Qiang,LU An-Mou,LIANG Fang,ZHANG Xiao-Long and QIU Shu-Yi.Isolation and identification of aroma-producing yeast in fermented grains of maotai-flavor liquor[J].Food Safety and Quality Detection Technology,2014,5(6):1799-1808. |
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| Authors: | Wang Xiao-Dan PANG Bo CHEN Meng-Qiang LU An-Mou LIANG Fang ZHANG Xiao-Long and QIU Shu-Yi |
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| Affiliation: | Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy,Guiyang,Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy,Guiyang,Guizhou Zhenjiu Wine Liquor-making Co.,Ltd,Guizhou Zhenjiu Wine Liquor-making Co.,Ltd,Guizhou Zhenjiu Wine Liquor-making Co.,Ltd,Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy,Guiyang,Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy,Guiyang |
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| Abstract: | Screening forty strains of different morphological yeasts from liquor factory in GuiZhou were used to model fermentation and distillation of factory.According to sensory assess and GC-MS evaluation,we screened two yeasts producing highly aroma.The one was identified as Candida inconspicua and another was Pichia kudriavzevii by morphological characteristics,physiological and biochemical experiment and molecular biological analysis. |
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| Keywords: | aroma-producing yeast isolation identification |
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