作　　者： ; ; ; ; (邓毛程）;

机构地区： 四川理工学院

出　　处： 《食品与发酵工业》 2014年第9期167-171,共5页

摘　　要： 对四川地区自然发酵甜面酱中的酵母菌进行筛选,得到6株耐45℃高温的生香酵母。通过形态学和生理生化实验,初步确定其中3株为汉逊酵母(Hansenula),2株为酿酒酵母(Saccharomyces cerevisiae),1株为红酵母(Rhodotorula)。利用顶空固相微萃取-气质联用技术检测了生香酵母高温发酵产生的挥发性香气成分的种类和相对含量,并利用风味贡献理论,大致比较了不同代谢产物的香气值大小,结果表明:耐高温生香酵母Y1的主体香气成分为己酸乙酯和乙酸-3-甲基丁酯,Y4的主体香气成分为乙酸乙酯和2-戊基呋喃,Y5的主体香气成分为辛酸乙酯和3-羟基-2-丁酮,Y7和Y9的主体香气成分均为辛酸乙酯,Y11的主体香气成分为辛酸乙酯和己酸乙酯,从而为耐高温生香酵母在甜面酱工业化生产中的应用奠定基础。 The aroma-producing yeast strains with thermostability at 45℃ were screened from the spontaneous fermented sweet sauce in Sichuan province. Based on the morphology, physiology and biochemistry identification, a- mong 6 strains, 3 strains were identified as Hansenula , and 2 strains were Saccharomyces cerevisiae, while 1 strain was Rhodotorula. The types and contents of volatile aroma components were analyzed by SPME-GC-MS （headspace solid-phase microextraction- Gas chromatography-Mass spectrometry）. The aroma values were calculated according to aroma contribution theory. The results indicated that the main components of Y1 were Hexanoic acid ethyl ester and 1- Butanol 3-methyl- acetate , Y4 were Hexanoic acid, ethyl ester and 2-pentyl- Furan, Y5 were Octanoic acid ethyl es- ter and aeetoin, Y7 and Y9 were Octanoic acid ethyl ester, Yll were Octanoic acid ethyl ester and Hexanoic acid, ethyl ester. This study would lay the foundation for industrial application of aroma-producing and thermostable yeast strains.

关 键 词： 甜面酱 生香酵母 高温 香气成分 鉴定

领　　域： [农业科学] [轻工技术与工程] [轻工技术与工程]