牛栏山二锅头酵母菌多样性研究及其代谢产物分析
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摘要
从牛栏山清香型白酒发酵酒醅中共获得120株酵母菌,对其26S rDNA D1/D2区测序分析,对分离酵母菌进行鉴定,并分别以高粱和酒醅作为酵母培养基,分析不同种酵母菌的代谢产物。结果表明,共分离鉴定得到9株酵母菌,在高粱培养基中,库德里阿兹氏毕赤酵母(Pichia kudriavzevii)和异常威克汉姆酵母(Wickerhamomyces anomalus)乙酸乙酯产量较高,分别为969.0mg/L和541.4mg/L,9种蒸馏液中正丙醇、异丁醇、异戊醇含量均高于对照组,尼泊尔德巴利酵母(Debaryomyces nepalensis)发酵产乙醛能力最高(58mg/L);在酒醅培养基中,9株酵母菌代谢产物中共检测到24种酯、9种醇、5种酸、2种酮、2种醛、2种酚及1种呋喃,其中W.anomalus产乙酸乙酯能力最强4 494.27μg/L,P.kudriavzevii具有较强的产乙酸乙酯、苯乙醇、异丁醇及异戊醇能力,分别为546.21μg/L、724.96μg/L、31.56μg/L及142.52μg/L,膜醭毕赤酵母(Pichia membranifaciens)产乙酸能力最强(498.56μg/L)。
A total of 120 yeasts were obtained from fermented grains of Kraal mountain light-flavor Baijiu, and identified by 26S rDNA D1/D2 region sequencing analysis. The metabolites of different yeasts were analyzed by using sorghum and fermented grains as medium, respectively. The results showed that 9 strains of yeast were isolated and identified. In sorghum medium, the yields of ethyl acetate of Pichia kudriavzevii and Wickerhamomyces anomalus were 969.0 mg/L and 541.4 mg/L, respectively. The contents of n-propanol, isobutanol and isoamyl alcohol in the 9 distillates were higher than that in the control group, and the acetaldehyde production capacity of Debaryomyces nepalensis was the highest(58 mg/L). In fermented grains medium, a total of 24 esters, 9 alcohols, 5 acids, 2 ketones, 2 aldehydes, 2 phenols and 1 furan were detected in the metabolites of 9 yeasts. Among them, the ethyl acetate production ability of W. anomalus was the strongest of 4 494.27 μg/L, P. kudriavzevii had strong ability to produce ethyl acetate,phenylethanol, isobutanol and isoamyl alcohol, which were 546.21 μg/L, 724.96 μg/L, 31.56 μg/L and 142.52 μg/L, respectively. The acetic acid production ability of Pichia membranifaciens was the strongest(498.56 μg/L).
A total of 120 yeasts were obtained from fermented grains of Kraal mountain light-flavor Baijiu, and identified by 26S rDNA D1/D2 region sequencing analysis. The metabolites of different yeasts were analyzed by using sorghum and fermented grains as medium, respectively. The results showed that 9 strains of yeast were isolated and identified. In sorghum medium, the yields of ethyl acetate of Pichia kudriavzevii and Wickerhamomyces anomalus were 969.0 mg/L and 541.4 mg/L, respectively. The contents of n-propanol, isobutanol and isoamyl alcohol in the 9 distillates were higher than that in the control group, and the acetaldehyde production capacity of Debaryomyces nepalensis was the highest(58 mg/L). In fermented grains medium, a total of 24 esters, 9 alcohols, 5 acids, 2 ketones, 2 aldehydes, 2 phenols and 1 furan were detected in the metabolites of 9 yeasts. Among them, the ethyl acetate production ability of W. anomalus was the strongest of 4 494.27 μg/L, P. kudriavzevii had strong ability to produce ethyl acetate,phenylethanol, isobutanol and isoamyl alcohol, which were 546.21 μg/L, 724.96 μg/L, 31.56 μg/L and 142.52 μg/L, respectively. The acetic acid production ability of Pichia membranifaciens was the strongest(498.56 μg/L).
引文
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[2]魏金旺.浅谈牛栏山二锅头酒生产中的微生物[J].中国酿造,2017,36(4):1-5.
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[4]杨强,唐洁,杨生智,等.清香型小曲白酒产酯酵母的筛选及应用[J].酿酒科技,2016(1):78-80.
[5]王晓丹,庞博,陈孟强,等.酱香白酒酒醅中产香酵母分离与鉴定[J].食品安全质量检测学报,2014,5(6):1799-1808.
[6]周森,李艳敏,胡佳音,等.清香型大曲酿酒酵母株系分类及其可挥发代谢产物分析[J].中国酿造,2017,36(9):137-141.
[7]朱婷婷.牛栏山大曲可培养微生物多样性分析[J].酿酒科技,2018(5):75-79.
[8]魏景超.真菌鉴定手册[M].上海:上海科学技术出版社,1979:101-117.
[9]王旭亮,王异静,王德良,等.清香型白酒优质产酯酵母菌筛选[J].酿酒,2012,39(4):28-32.
[10]窦晓,韩培杰,刘莉,等.泸型酒酿造期间酒醅中可培养细菌的分离鉴定及其种群演替规律研究[J].食品工业科技,2017,38(1):169-174.
[11]刘坤.气相色谱法测定白酒中的主要成分[J].河北化工,2012,35(3):58-60.
[12]周玮婧,江小明.气相色谱法测定不同香型白酒中醇类与醛类物质含量[J].中国酿造,2017,36(4):180-183.
[13]吕磊.芝麻香型白酒关键微生物产香分析研究[D].济南:齐鲁工业大学,2014.
[14]常宇桐,罗云敬,钱承敬,等.顶空固相微萃取-气相色谱法测定馥郁香型白酒中的挥发性香气成分[J].食品安全质量检测学报,2018,9(17):4618-4627.
[15]王凤梅. 26S r DNA D1/D2区与5.8S-ITS r DNA序列分析法在酵母菌鉴定中的应用[J].现代农业,2016(12):96-96.
[16]赵丽丽,陈存社,郭凤莲. 26S r DNA序列分析法鉴定酵母菌[J].中国酿造,2008,27(15):49-51.
[17]王勇,徐岩,范文来,等.应用GC-O技术分析牛栏山二锅头白酒的香气化合物[J].酿酒科技,2011(2):74-76.
[18]罗惠波,苟云凌,叶光斌,等.影响白酒中高级醇生成的工艺条件研究[J].中国酿造,2011,30(8):87-90.
[19]周康文怀,徐岩.中国白酒风味分析及其影响机制的研究[J].北京工商大学学报(自然科学版),2012,30(3):53-56.
[20]蔡雪梅,吴联海,陈梦圆,等.酱香白酒酒糟中生香酵母的筛选及鉴定[J].中国酿造,2017,36(7):42-46.