摘要
为了解酱香型白酒酿造过程中产多元醇酵母的种类和功能,以酱香型白酒大曲和酒醅中分离的酵母为研究对象,采用薄层层析法和高效液相色谱-蒸发光散射检测器法(HPLC-ELSD)对具有产多元醇功能的酵母进行筛选和多元醇定性、定量分析。实验结果显示,从142株酵母菌中筛选出5株具有产多元醇功能的酵母菌娄德酵母(Lodderomyces elongisporus)FBKL2.0073、库得毕赤酵母(Pichia kudriavzevii)FBKL2.0008、Trichosporon coremiiforme FBKL2.0310、Trichosporon coremiiforme FBKL2.0307和Trichosporonoides sp.FBKL2.0315,其中前4株菌都能产D-阿拉伯糖醇,L.elongisporus FBKL2.0073菌株产多元醇的总量最多,为(9.87±0.85)g/L。
To know the kinds and function of polyhydric alcohol-producing yeasts isolated from Moutai-flavor Baijiu （Chinese liquor） during brewing, using yeasts isolated from Moutai-flavor Daqu and fermented grains as research object, the polyhydric alcohol-producing yeasts were screened and then the polyhydric alcohols were qualitatively and quantatively determined by thin-layer chromatography and high performance liquid chromatography-evaporative light-scattering detetor （HPLC-ELSD）. The results showed that five yeast strains （Lodderomyces elongisporus FBKL2.0073, Pichia kudrlavzevii FBKL2.0008, Trichosporon coremiiforme FBKL2.0310, Trichosporon coremiiforme FBKL2.0307 and Trichosporonoides sp. FBKL2.0315） were screened from 142 yeast strains, and the former four strains could produce D-arabinitol, L. elongispoms FBKL2.0073 produced the largest content of polyhydric alcohols, which was （9.87±0.85） g/L.
出处
《中国酿造》
CAS
北大核心
2017年第5期58-62,共5页
China Brewing
基金
贵州省科技支撑计划项目(黔科合支撑[2017]2319)
贵州省工业攻关项目(黔科合GZ字[2014]3012)
贵州省重大专项项目(黔科合重大专项字[2015]6012)
作者简介
白小燕（1990-），硕士研究生，研究方向为应用微生物。
通讯作者：王晓丹（1980-），高级实验师，博士，研究方向为应用生物技术。
