摘要
为了解Kazachstania属酵母在浓香型白酒糟醅中的生长特征及发酵功能。采用高通量测序法在五粮液发酵糟醅中检测到属于K.turicensis的52个OTU及属于K.humilis的7个OTU,并分别分离到63株K.turicensis及30株K.humilis菌株用于研究其固态发酵功能。研究发现,K.turicensis及K.humilis主要活跃在0-24 d的主发酵期内,K.turicensis是浓香型白酒主发酵期的主要优势酵母;K.turicensis产有机酸量显著高于K.humilis,但二者在产乙醇及利用糖方面存在菌株水平的差异,K.turicensis酵母的平均乙醇产量为4.94 mL/100 g,K.humilis酵母的平均乙醇产量为5.67 mL/100 g,1株K.humilis酵母菌株的乙醇产量高达11.11 mL/100 g;K.turicensis及K.humilis发酵粮食主要产异戊醇、乙酸异戊酯、糠醇、β-苯乙醇、高级脂肪酸乙酯等风味物质,K.humilis酵母的异戊醇、糠醇、β-苯乙醇产量显著高于K.turicensis酵母,而乙酸、C10以上高级脂肪酸乙酯产量显著低于K.turicensis酵母。结果表明,Kazachstania属酵母是浓香型白酒糟醅微环境的标志性酵母种属之一,对浓香型白酒风味有重要影响。
This work aims to investigate the growth characteristics and function of Kazachstania yeast in fermentation of strong flavor Baijiu.The 52 OTUs belonging to Kazachstania turicensis and 7 OTUs belonging to Kazachstania humilis were detected by high-throughput sequencing in the fermentation process of strong flavor Baijiu“Wuliangye”,and 63 K.turicensis strains and 30 K.humilis strains were isolated and identified for the study of their characteristics in solid state fermentation.It was revealed that K.turicensis and K.humilis were mainly active in the main fermentation period of 0-24 d and K.turicensis was the major dominant yeast in the main fermentation stage of strong flavor Baijiu“Wuliangye”.K.turicensis produced more organic acid than K.humilis;while the difference in ethanol production and sugar utilization between K.turicensis and K.humilis was at the strain level.The average ethanol yield by K.turicensis strains was 4.94 mL/100 g and that by K.humilis strains was 5.67 mL/100 g,1 strain of K.humilis produced 11.11 mL/100 g.K.turicensis and K.humilis mainly produced the favor substances of isoamyl alcohol,isoamyl acetate,furfuryl alcohol,β-phenylethanol,and higher fatty acid ethyl ester in the fermentation of grains.The yield of isoamyl alcohol,furfuryl alcohol and β-phenylethanol by K.humilis strains was significantly higher than that by K.turiciensis strains,while the yield of acetic acid and ethyl ester of higher fatty acids above C10 were significantly lower than that by K.turiensis.The results indicated that Kazachstania yeast could be regarded as one of the landmark species of micro environment in the fermentation of strong flavor Baijiu,and have important impacts on the flavor of strong flavor Baijiu.
作者
游玲
周荣清
谭壹
王涛
乔宗伟
赵东
YOU Ling;ZHOU Rong-qing;TAN Yi;WANG Tao;QIAO Zong-wei;ZHAO Dong(Key Laboratory of Sichuan Province for the Utilization of Solid State Fermentation Resources,Yibin University,Yibin 644000;Wuliangye Group Co.,Ltd.,Yibin 644000;College of Biomass Science and Engineering,Sichuan University,Chengdu 610064)
出处
《生物技术通报》
CAS
CSCD
北大核心
2021年第6期108-116,共9页
Biotechnology Bulletin
基金
四川省重点研发项目(19ZDYF0295)
四川省重点实验基金项目(NJ2018-06)。
