CAJ | 학술논문

以高粱为主要原料,分别对东方伊萨酵母Z1和酿酒酵母XG-1纯种及混合菌种液态法酿酒过程中的酵母菌动态变化及其发酵产物进行分析。结果表明,与接种单一酵母菌的纯种发酵相比，Z1和XG-1混合菌数比例为1∶5时,发酵产物的乙醇和乙酸乙酯浓度均较高。采用双株酵母混合发酵在同时获得具有较高乙醇和乙酸乙酯浓度的发酵产物方面具有明显优势。采用东方伊萨酵母Z1与酿酒酵母菌XG-1进行混合接种时，尽管XG-1菌株的起始菌数比Z1低5～10倍，但在发酵后期酿酒酵母XG-1活菌数仍占优势。东方伊萨酵母菌株Z1在高粱、小麦和玉米3种原料中的纯种发酵酒精度均在5.0%vol左右,但添加20%酿酒酵母XG-1后混合发酵得到的酒精度达9.2%vol，此外，混合菌发酵产物中异戊醇等高级醇类含量明显比Z1纯种发酵高。将东方伊萨酵母菌Z1，酿酒酵母XG-1和解淀粉芽孢杆菌WB-1以1∶5∶1的体积比进行混合发酵，结果表明，2种酵母菌在发酵过程中始终占优势，而芽孢杆菌在发酵中后期明显受到抑制。添加芽孢杆菌后,除己酸、庚酸含量有明显提高外，对发酵产物中乙醇、乙酸乙酯等其他成分含量的影响均不明显。
이고량위주요원료,분별대동방이살효모Z1화양주효모XG-1순충급혼합균충액태법양주과정중적효모균동태변화급기발효산물진행분석。결과표명,여접충단일효모균적순충발효상비，Z1화XG-1혼합균수비례위1∶5시,발효산물적을순화을산을지농도균교고。채용쌍주효모혼합발효재동시획득구유교고을순화을산을지농도적발효산물방면구유명현우세。채용동방이살효모Z1여양주효모균XG-1진행혼합접충시，진관XG-1균주적기시균수비Z1저5～10배，단재발효후기양주효모XG-1활균수잉점우세。동방이살효모균주Z1재고량、소맥화옥미3충원료중적순충발효주정도균재5.0%vol좌우,단첨가20%양주효모XG-1후혼합발효득도적주정도체9.2%vol，차외，혼합균발효산물중이무순등고급순류함량명현비Z1순충발효고。장동방이살효모균Z1，양주효모XG-1화해정분아포간균WB-1이1∶5∶1적체적비진행혼합발효，결과표명，2충효모균재발효과정중시종점우세，이아포간균재발효중후기명현수도억제。첨가아포간균후,제기산、경산함량유명현제고외，대발효산물중을순、을산을지등기타성분함량적영향균불명현。
In this study, sorghum was used as the main raw material for the fermentation, and the dynamic change of the Issatchenkia orientalis Z1 and Saccharomyces cerevisiae XG-1 in pure strain/mixed strains liquid fermentation and the fermented products were analyzed respectively. The results showed that, compared with pure strain fermentation, the concentration of ethanol and ethyl acetate in fermented products by mixed strains fermentation were relatively higher as the cell number ratio of Z1:XG-1 was 1∶5;mixed fermentation with two strains of yeast had obvi-ous advantages in achieving high concentration of ethanol and ethyl acetate; although the number of strain XG-1 was 5~10 times lower than that of Z1 at the beginning,its number of living cells was still dominant in late fermentation period;alcohol content of fermented mash were about 5%vol by pure strainfermentation of I.orientalis Z1 with sorghum, wheat and corn as raw materials respectively, however, alcohol con-tent reached up to 9.2%vol by adding 20%XG-1 strain for mixed strain fermentation;in addition, compared with pure Z1 strain fermentation, the content of isoamyl alcohol and other higher alcohols by mixed strains fermentation were higher;as the mixing ratio of I. orientalis Z1, S. cerevisiae XG-1 and Bacillus amyloliquefaciens WB-1 were 1∶5∶1, Z1 and XG-1 were always dominant in the fermentation process, and the growth of WB-1 was inhibited in the middle and late fermentation period;In addition to evident increase of the content of caproic acid and dec-anoic acid, the content of ethanol, ethyl acetate and other components changed little by the addition of Bacillus strain..