期刊论文

中文

中国酿造

0254-5071

2021

40

07

77-82

10.11882/j.issn.0254-5071.2021.07.015

湖南省重点研发计划项目（2020SK2140）； 湖南省普通高等学校教学改革研究项目（2019-344）； 湖南省市场监督管理局科技计划项目（2020KJJH37）；

本校为第一机构

该研究从传统颗粒甜酒曲中筛选分离产香酵母菌,结合形态学观察及分子生物学技术鉴定分离菌株,采用顶空-气相色谱（HS-GC）法对筛选菌株产香能力进行分析,并考察产香酵母对不同原料酿造甜酒香气成分的影响。结果表明,共分离筛选出6株酵母,其中5株菌（编号为YRNN1～YRNN5）被鉴定为扣囊复膜酵母（Saccharomycopsis fibuligera）,1株菌（编号为YRJM）被鉴定为酿酒酵母（Saccharomyces cerevisiae）。菌株YRNN5发酵米汁产β-苯乙醇最高（22.98 mg/L）,将其作为甜酒增香菌株应用于不同原料酿造甜酒。甜酒香气成分分析结果表明,籼米甜酒的β-苯乙醇和乙酸苯乙酯含量分别为771.38 mg/L、2.90 mg/L,显著...

Aroma-producing yeasts were screened and isolated from traditional granular sweet Jiuqu,and identified by morphological observation and molecular biology technology.The aroma-producing ability of the screened strains was analyzed by HS-GC method,and the effect of aroma-producing yeasts on aroma components of sweet wines made from different raw materials was investigated.The results showed that a total of 6 yeasts were screened and isolated,of which 5 strains(numbered YRNN1-YRNN5)were identified as Saccharomycopsis fibuligera and 1 strain(number...