摘要
为解析牛栏山清香型大曲酿酒酵母(Saccharomyces cerevisiae)的遗传多样性和株系分类,研究了清香型大曲酿酒酵母的菌株分型,并对不同株系酿酒酵母进行了代谢产物分析。利用传统分离方法及聚合酶链反应(PCR)鉴定技术从牛栏山清香型大曲中分离酿酒酵母,对酿酒酵母IGS1区VR1/VR2片段进行单链构象多态性(SSCP)基因多态性分析和菌株分型,确定酿酒酵母种下的不同株系,并利用固态发酵实验分析不同株系酿酒酵母的可挥发代谢产物。结果表明,牛栏山清香大曲酿酒酵母可分为5个株系,其中一个数量较为优势,在模拟发酵中,5种酿酒酵母发酵产物主要为酸、醇、酯3大类共28种风味物质,其风味种类差异较小,但在乙酸、3-甲基丁醇、2-甲基丙醇、苯乙醇和壬酸乙酯生成量之间存在较大差异。
In order to analyze genetic diversity and strain classification of Saccharomyces cerevisiae from Niulanshan light-flavor Daqu, the strain types and metabolite of S. cerevisiae were researched. By traditional separation methods and polymerase chain reaction （PCR） identification technique, S. cerevisiae was separated from Niulanshan light-flavor Daqu, the gene polyrnorphism of single strand conformation polymorphism of S. cerevisiae IGS1 region VR1NR2 fragment was analyzed. The different strains of S. cerevisiae were determined and their volatile metabolites were analyzed by solid state fermentation experiments. The results showed that the S. cerevisiae from Niulanshan light-flavor Daqu could be divided into 5 strains, one of which was superior. In the simulated fermentation experiments, the fermentation products of 5 S. cerevisiae strains were mainly 28 kinds of flavor compounds in three major categories （such as acids, alcohols and esters）. There was no significant difference between the types of flavor components. But the yield of acetic acid, 3-methylbutanol, 2-methylproDanol, phenvlethvl alcohol and ethyl pelargonate had great differences.
出处
《中国酿造》
CAS
北大核心
2017年第9期137-141,共5页
China Brewing
