期刊论文

Screening and application of Saccharomyces cerevisiae with low-yield higher alcoholss in Baijiu brewing

中文

中国酿造

0254-5071

2023

42

08

78-83

10.11882/j.issn.0254-5071.2023.08.013

武汉轻工大学校企合作项目(whpu-2020-kj-009)。

本校为第一机构

采用液态发酵方法，从6株酿酒酵母（Saccharomyces cerevisiae）菌株（编号分别为1-11J、1-11L、1-11M、PK-4、3LCCP-120、H-5）中筛选低产高级醇的菌株，并将筛选菌株与商业菌株H-5进行挥发性风味成分对比，与异常威克汉姆酵母（Wickerhamomyces anomalus）LL-7进行不同比例混合液态发酵，与菌株LL-7、粟酒裂殖酵母（Schizosaccharomyces pombe）SCC-7混菌固态发酵制备小曲清香型白酒。结果表明，筛选出低产高级醇菌株1-11J，其高级醇总量最低，为165.41 mg/L。气质联用（GC-MS）分析结果表明，与菌株H-5相比，菌株1-11J产醇类物质含量降低了65.88%，酯类物质产量提高了174.60%。菌株1-11J与菌...

A strain with low-yield higher alcohols was screened from 6 strains of Saccharomyces cerevisiae(numbered as 1-11J,1-11L,1-11M,PK-4,3LCCP-120,and H-5)by liquid state fermentation method.The volatile flavor components of the screened strain and commercial strain H-5 were ...MORE A strain with low-yield higher alcohols was screened from 6 strains of Saccharomyces cerevisiae(numbered as 1-11J,1-11L,1-11M,PK-4,3LCCP-120,and H-5)by liquid state fermentation method.The volatile flavor components of the screened strain and commercial strain H-5 were co...