果香风味导向白地霉M5的分离鉴定及生物学特性研究
DOI:
作者:
作者单位:

作者简介:

通讯作者:

中图分类号:

基金项目:

国家重点研发计划项目(2016YFD0400503);山西省应用基础研究计划项目(201901D211377);山西省高等学校科技成果转化培育项目;吕梁市引进高层次科技人才专业科技创新平台建设项目(2018-21-04)


Studies on the Screening and Identification of Geotrichum candidum M5 by Fruity-flavor-oriented Technology and It’s Biological Characteristics
Author:
Affiliation:

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    通过嗅闻技术从清香型白酒新鲜酒醅中分离、筛选产香酵母,获得一株能够产生愉悦水果香气的菌株M5。采用HS-SPME-GC-MS技术对其风味物质进行检测,发现该菌株在不同的培养基中产香能力不同。在糖化酶与高粱组合的固体培养基中,产生果香味、清香味、并夹杂奶香味,香气最佳,主要的香气物质为酯类和醇类,其中玫瑰花香的β-苯乙醇占风味物质的28.14%,酯含量高达26.5 g/L。通过形态学,生理生化试验和26S r DNA序列系统发育分析,确定该菌株属于地霉属的白地霉,命名为白地霉M5。通过对菌株M5的酸碱、温度、酒精度、糖度耐受性研究发现,该菌株可在pH 3~6、酒精度(体积分数)0%~18%、糖度5%~35%、温度25~40℃条件下生长,最适生长温度25℃,糖度10%,pH 4。本研究为该菌株的开发利用奠定基础,也为清香型白酒及风味导向的中国白酒发酵调控提供理论基础及优质菌种资源。

    Abstract:

    Through Smell and HS-SPME-GC-MS analysis technology, the strain M5 which produce pleasant fruit flavor was screened. This flaver produced of strain M5 in the sorghum media which dealed with amyloglucosidase was best. The main aroma materials were the alkohol and esters. The ratio of β-phenylethyl alcohol on the total flavor components was 28.14%. The ethyl acetate quantity could reach to 26.5 g/L. The strain M5 was identificated by the method of molecular biology, the result showed that strain M5 was Geotrichum candidum. It was named G.candidum M5. Research showed strain M5 could grow in the condition of pH 3-6, temperature 25 ℃-40 ℃, alcohol 0%-18% (V/V), sugar content 5%-35%. The optimal growth conditions of strain M5 was temperature 25 ℃ and pH 4.0. This study would supply the basis for the further utility on strain M5. And it would provide the species resources for the regulation on fermentation of Chinese Baijiu by the flavor-oriented technology, too.

    参考文献
    相似文献
    引证文献
引用本文

贾丽艳;田宇敏;荆旭;郭晋田;王晓勇;王庆亮;韩英;.果香风味导向白地霉M5的分离鉴定及生物学特性研究[J].中国食品学报,2020,20(3):210-220

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2020-04-14
  • 出版日期:
版权所有 :《中国食品学报》杂志社     京ICP备09084417号-4
地址 :北京市海淀区阜成路北三街8号9层      邮政编码 :100048
电话 :010-65223596 65265375      电子邮箱 :chinaspxb@vip.163.com
技术支持:北京勤云科技发展有限公司

漂浮通知