CAJ | 학술논문

从自然发酵甜面酱中筛选出6株生香酵母,利用18SrRNA 基因序列扩增及同源性分析,确定菌株TMJJ1,TMJJ2,TMJJ3归属为 Debaryomyces hansenii (汉逊德巴利酵母),TMJJ4,TMJJ5为Saccharomyces cerevisiae (酿酒酵母),TMJJ6为Rhodotorula mucilaginosa (胶红酵母)；利用顶空固相微萃取-气质联用技术对生香酵母的发酵代谢产物进行了检测,结果表明：相同条件下,6株生香酵母产生的芳香物质种类和含量存在较大差异,为生香酵母在甜面酱生产中的应用奠定基础。
종자연발효첨면장중사선출6주생향효모,이용18SrRNA 기인서렬확증급동원성분석,학정균주TMJJ1,TMJJ2,TMJJ3귀속위 Debaryomyces hansenii (한손덕파리효모),TMJJ4,TMJJ5위Saccharomyces cerevisiae (양주효모),TMJJ6위Rhodotorula mucilaginosa (효홍효모)；이용정공고상미췌취-기질련용기술대생향효모적발효대사산물진행료검측,결과표명：상동조건하,6주생향효모산생적방향물질충류화함량존재교대차이,위생향효모재첨면장생산중적응용전정기출。
The aroma-producing yeast strains are screened and identified from the spontaneous fermented sweet sauce in Sichuan based on the 18SrRNA sequence analysis.The result shows that TMJJ1,TMJJ2, TMJJ3 is regarded as Debaryomyces hansenii;TMJJ4,TMJJ5 is shown as Saccharomyces cerevisiae;TMJJ6 is identified as Rhodotorula mucilaginosa. The fermentation metabolites are detected by SPME-GC-MS (headspace solid-phase micro extraction-gas chromatography-mass spectrometry).The results indicate that the metabolites types and amount show greater difference.It would lay a foundation for the application of aroma-production yeasts in industrial production of sweet sauce.