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Isolation and Identification of a Salt-tolerant Yeast in Pixiandouban and Its Fermentation Characteristics
Authors
吴林蔚
姚灿
+6 more
张倩
方冬梅
李国友
杨涛
陈晓珍
黄田钫
Publication date
1 January 2018
Publisher
'Korean Institute of Science and Technology Information (KISTI)'
Doi
Cite
Abstract
为研究酵母菌对郫县豆瓣风味与品质的影响,筛选具有生产应用潜能的酿造功能菌株,从郫县豆瓣中分离筛选到一株耐盐酵母HJ-7Y.1,经形态生理生化特征和ITS rDNA序列鉴定为鲁氏接合酵母。耐盐性测试显示HJ-7Y.1在含260 g/L NaCl培养基中生长良好,表明其具良好的耐盐性能。通过气相色谱(gas chromatography GC)和顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)气质联用(gas chromatography-mass spectrometry,GC/MS)方法,对菌株发酵液中乙醇的含量和挥发性成分进行了检测。实验结果表明,HJ-7Y.1在高盐浓度下仍具有较好的产乙醇能力,同时能代谢产生苯乙醇、乙酸乙酯、3-甲基丁醇、乙酸苯乙酯等多种香气成分,这些呈香物质的存在能为豆瓣具有的特色风味奠定良好的物质基础,因此,HJ-7Y.1具有应用于郫县豆瓣生产的开发潜力
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Last time updated on 28/10/2019