1株Wickerhamomyces酵母菌对浓香型白酒发酵的影响

摘要

In order to explore the effects of a Wickerhamomyces anomalus strain on the fermentation of Nongxiang Baijiu, the strain was inoculated in fermented grains, and the change in physicochemical indexes, flavoring substances and microflora in the fermented grains was analyzed. The results suggested that, the inoculation of the strain could significantly increase the content of amino nitro-gen, n-butyl alcohol and sec-butyl alcohol in the fermented grains, and reduce ethanol content, acetic acid yield, isoamyl alcohol, ben-zyl alcohol and ethyl butyrate. Furthermore, the strain could increase the diversity and abundance of bacteria and fungus in the fer-mented grains (Lactobacillus and Xeromycess became dominant strains instead of Sphingobacterium and Botryotinia). In conclusion, W. anomalus strain had extensive and deep influence on the fermentation of Nongxiang Baijiu.%为了探究1株Wickerhamomyces anomalus酵母菌对浓香型白酒发酵的影响,将该株酵母菌接种至糟醅中发酵,并分析糟醅的理化性质、风味物质及微生物区系的变化.结果显示,此酵母菌能使糟醅中氨基态氮的含量极显著增加,乙醇显著减少;乙酸生成量极显著减少,正丁醇极显著增加,仲丁醇显著增高,异戊醇、苯甲醇和丁酸乙酯显著减少;增加糟醅中细菌和真菌群体的多样性和丰度,使Sphingo-bacterium、Botryotinia丰度降低,使Lactobacillus、Xeromyces丰度增加.结果表明,W.anomalus酵母菌对浓香型白酒发酵有着广泛而深远的影响.