CAJ | 학술논문

目的：在微生物众多的酒醅中得到产酯产香的功能菌。方法从贵州某酒厂的酒醅中筛选得到40株菌落形态不同的酵母菌用于模拟酒厂发酵蒸酒,通过感官评定及气相色谱质谱联用仪(gas chromatogra-phy-mass spectrometry, GC-MS)评测,筛选出两株产酯香味较浓的酵母,对它们的个体形态特征、生理生化实验及分子生物学进行分析鉴定。结果确定一株为高产乙酸乙酯的平常假丝酵母(Candida inconspicua),一株为高产乙酸苯乙酯的毕赤氏酵母(Pichia kudriavzevii)。结论分离筛选的酵母即产酒又可生香,可将其应用于酒类或者香料生产实验。
목적：재미생물음다적주배중득도산지산향적공능균。방법종귀주모주엄적주배중사선득도40주균락형태불동적효모균용우모의주엄발효증주,통과감관평정급기상색보질보련용의(gas chromatogra-phy-mass spectrometry, GC-MS)평측,사선출량주산지향미교농적효모,대타문적개체형태특정、생리생화실험급분자생물학진행분석감정。결과학정일주위고산을산을지적평상가사효모(Candida inconspicua),일주위고산을산분을지적필적씨효모(Pichia kudriavzevii)。결론분리사선적효모즉산주우가생향,가장기응용우주류혹자향료생산실험。
ABSTRACT:Objective To Screen a aroma-producing yeast from fermented grains of Maotai-flavor liquor which are many microorganisms. Methods Forty strains of different morphological yeasts screened from liquor factory in Guizhou were used to model fermentation and distillation of factory. According to sensory as-sess and gas chromatography-mass spectrometry (GC-MS) evaluation, two yeasts producing highly aroma were screened. Their morphological characteristics were described, physiological biochemical tests were analyzed, and molecular biology method was used to identify. Results The one was identified as Candida inconspicua highly producing ethyl acetate and another was Pichia kudriavzevii highly producing phenylethyl acetate by morphological characteristics, physiological and biochemical experiment and molecular biological analysis. Conclusion Screening yeasts can produce aroma and liquor and apply to make liquor or make a test of pro-ducing spice.