摘要
为提升米香型白酒风味,该研究通过嗅闻法初筛及发酵复筛,从菌种库和米香型白酒醪液中筛选高产2-苯乙醇菌株,通过分子生物学技术对菌株进行鉴定,对其耐受性进行分析,并通过单因素试验优化菌株产2-苯乙醇的最佳条件。结果表明,筛选出一株高产2-苯乙醇的菌株15号,分子生物学鉴定结果表明该菌株为酿酒酵母(Saccharomyces cerevisiae)。该菌株具有良好的耐受性,可耐受pH=3、40℃高温、12%的乙醇、0.5%乙酸和10 g/L NaCl。利用该菌株酿造米香型白酒,使白酒中2-苯乙醇含量提高5%;单因素试验结果表明,该菌株产2-苯乙醇最佳培养条件为葡萄糖100 g/L,酵母浸粉5 g/L,L-苯丙氨酸25 g/L,硫酸镁0.5 g/L,磷酸二氢钾5 g/L,在该优化条件下,菌株15号产2-苯乙醇质量浓度达1.77 g/L,显示出该菌株在米香型白酒风味改善方面具有较好的应用前景。
To improve the flavor of rice-flavor(mixiangxing)Baijiu,high-yield 2-phenylethanol strain was screened from strains bank and rice-flavor Baijiu mash through preliminary screening with olfaction and secondary screening with fermentation,the strain was identified by molecular biological techniques,the tolerance was analyzed,and the optimal conditions for 2-phenylethanol production were optimized by single-factor experiments.The results demonstrated that strain No.15 with high yield 2-phenylethanol was screened,and the strain No.15 was identified as Saccharomyces cerevisiae by molecular biology technology.The strain No.15 had good tolerance and could tolerant pH 3,temperature 40℃,12%ethanol,0.5%acetic acid,and 10 g/L NaCl.The rice-flavor Baijiu was brewed by the strain No.15,and the contents of 2-phenylethanol in Baijiu increased by 5%.Through single-factor experiments,the optimal culture conditions were determined as follows:glucose 100 g/L,yeast extract 5 g/L,L-phenylalanine 25 g/L,magnesium sulfate 0.5 g/L,and potassium dihydrogen phosphate 5 g/L.Under these optimal conditions,the 2-phenylethanol mass concentration produced by strain No.15 reached 1.77 g/L.The results showed that the strain No.15 had a good application prospect in improving the flavor of rice-flavor Baijiu.
作者
李群
张龙
李锐
林斌
唐洁
吴金燕
江威
杨生智
杨强
陈申习
LI Qun;ZHANG Long;LI Rui;LIN Bin;TANG Jie;WU Jinyan;JIANG Wei;YANG Shengzhi;YANG Qiang;CHEN Shenxi(Jing Brand Co.,Ltd.,Huangshi 435100,China;Guangxi Tianlongquan Liquor Industry Co.,Ltd.,Hechi 547000,China)
出处
《中国酿造》
北大核心
2025年第8期100-106,共7页
China Brewing
基金
湖北省重点研发计划(2023BBB004)。
关键词
2-苯乙醇
米香型白酒
酿酒酵母
应用
2-phenylethanol
rice-flavor Baijiu
Saccharomyces cerevisiae
application
作者简介
李群(1993-),女,工程师,硕士,研究方向为小曲微生物;通讯作者:陈申习(1986-),男,高级工程师,博士,研究方向为酿酒微生物筛选及代谢产物鉴定。
