1株Lodderomyces elongisporus酵母对浓香型白酒发酵的影响

摘要

为探究1株Lodderomyces elongisporus酵母对浓香型白酒发酵的影响,通过强化接种该酵母到固态发酵糟醅中发酵50 d,分析糟醅的理化指标、风味物质含量以及微生物区系的变化.结果显示,该酵母可使糟醅中还原糖含量显著增加,氨基态氮显著减少,乙缩醛、己酸生成量显著增加;且该酵母菌株大幅降低糟醅中真菌群体丰富度和多样性,强化接种的L.elongisporus取代原有优势真菌Zygosaccharomyces成为新的优势真菌,同时该酵母对细菌群体多样性影响相对较小,优势细菌Lactobacillus属丰度增加,Pseudomonas属丰度减少.结果表明,强化接种L.elongisporus酵母菌将改变浓香型白酒风味,且可对续糟发酵产生不可预知的持续影响.%In order to explore the role of a Lodderomyces elongisporus yeast in the strong-flavored liquor fermentation,the strain was inoculated to fermentation grains,the fluctuation of physicochemical indexes,flavor substances and microflora in fermented grains were then analyzed after fermentation for 50d.It was found that the addition of this yeast strain significantly increased the content of reducing sugar and decreased the amino-N,and promoted the formation of acetal and hexanoic acid.Furthermore,the fungus diversity in fermentative grains considerably reduced when enhanced by the yeast strain,L.elongisporus became dominant strains instead of Zygosaccharomyce.Meanwhile,bacteria diversity was slightly influenced,as the dominant genus,the frequencies of Lactobacillus increased while Pseudomonas decreased.The results indicated that L.elongisporus could change the flavor of Strong-flavored liquor,and might result in unpredictable sustained influences on continuous fermentation.