作 者：
钟正丹;吴华昌;邓静;左上春;刘阳;李玉斌;龚加路;张建军
单 位：
四川理工学院生物工程学院;四川旅游学院食品学院
摘 要：
从保宁醋醋曲中筛选出4株产香较强的酵母,通过真菌r DNA-ITS区PCR扩增及构建系统发育树,确定四株产香酵母Y7和Y9、Y10、Y18分别为异常威克汉姆酵母(Wickerhamyces anomalus)和口津假丝酵母(Candida melibiosica),采用GC-MS技术检测产香酵母发酵产物中的挥发性风味物质的种类和含量。结果表明:Y7、Y9、Y10、Y18风味物质种类数依次为26、30、21、22,其中,Y9、Y10、Y18的醇类物质种类较多,相对含量较高的为乙醇和苯乙醇,而Y7酯类物质种类最多,主要为具有浓郁果香的乙酸乙酯,其相对含量达到25.238%。产香酵母的风味物质种类及相对含量不同,可赋予食醋不同类型的香气,对于食醋的增香有着重要的意义。
译 名：
Identification and study of fermentation metabolites of aroma-producing yeast strains from Baoning vinegar
作 者：
ZHONG Zheng-dan;WU Hua-chang;DENG Jing;ZUO Shang-chun;LIU Yang;LI Yu-bin;GONG Jia-lu;ZHANG Jian-jun;College of Bioengineering,Sichuan University of Science and Engineering;Department of Food Science,Sichuan Tourism University;
关键词：
Baoning vinegar;;aroma-producing yeast;;molecular identification;;volatile components
摘 要：
Four aroma-producing yeast strains were screened from 'qu' of Baoning vinegar. The fungir DNAITS area was amplifed and the diagram of phylogenetic tree was constructed,which determined the four strains Y7 and Y9, Y10, Y18 were Wickerhamyces anomalus and Candida melibiosica, and the GC- MS technology was used to detect the species and relative content of volatile flavor in fermentation substances.The results showed that the flavor substances of Y7,Y9,Y10,Y18 were number of 26,30,21,22,among them.The Y9,Y10,Y18 had more alcohols sort in species,and the higher relative content of alcohols sort was ethanol and benzene ethanol. The Y7 had more ester substances in species,among the ester substances,the relative content of ethyl acetate was up to 25.238%,which full of rich aroma. The species and relative content of aroma-producing yeast was difference,which gave different types of aroma to the vinegar,and had great significance for the flavored vinegar
