传统酵子中产香酵母菌的分离?鉴定及发酵香气的检测

目的]从酵子中筛选出发酵香气较好的菌种,使其发酵产物能增强发酵面制品风味。方法]通过平板划线分离法,从传统酵子中分离出1株酵母样真菌,对其形态学特征及18S r DNA区序列进行分析,采用气相色谱-质谱(GC-MS)法对该菌株糊化小麦淀粉发酵产生的挥发性香气成分进行检测。结果]被命名为FN001的该菌株属于Wickerhamomy cesanomalus,该酵母菌发酵产生的香气组分主要为酯类、醇类和酸类,包括乙醇、乙酸乙酯、丁醇、丁酸乙酯、乙酸丁酯、丁酸丁酯、苯乙醇、丁酸、乙酸等,其中,乙醇的相对百分含量高达20.33%、乙酸乙酯14.52%、丁醇14.51%、乙酸丁酯13.90%。结论]利用此菌株发酵可为发酵面制品提供较浓郁的香气来源。

Isolation and Identification of Aroma-producing Yeast from Traditional Jiaozi and Detection of Its Fermentation Aroma

Objective] To screen better fermented aroma strains from Jiaozi, and to enhance the flavor of fermented flour products.Method] A strain of yeast was isolated from Jiaozi by streak plate method.Morphological characteristics and 18S rDNA analysis revealed that it was named as strain FN001.The major volatile compounds produced by the strain were identified by gas chromatography-mass spectrometry, which were esters, alcohols and acids.They included ethanol, ethyl acetate, butanol, ethyl butyrate, butyl acetate, butyl butyrate, phenethyl alcohol, butyrate and acetic acid.Among them, relative content of ethanol was as high as 20.33%, those of ethyl acetate, butanol and butyl acetate were 14.52%, 14.51% and 13.90%, respectively.Conclusion] Strain FN001 was used to provide a rich aroma of fermented products.