Effect of Saccharomyces cerevisiae on the fermentation of strong-flavoured liquor
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摘要: 为了探究酿酒酵母对浓香型白酒发酵的影响,在混菌固态发酵糟醅中强化接种酿酒酵母,发酵50 d后分析糟醅主要理化指标、风味物质含量及酿造微生物区系构成,发现糟醅中浓香型白酒主要风味物质含量均有所下降,特别是酯类物质生成量减少,乙酸乙酯显著下降,下降幅度达71.0%;同时,糟醅中细菌和真菌多样性降低,优势细菌仍为Lactobacillus和Pseudomonas,而真菌区系中,曲霉属的丰度从1.8%上升到60.4%,取代接合酵母成为新的优势真菌。结果表明,本实验条件下酿酒酵母对浓香型白酒发酵有一定不利影响。Abstract: In order to explore the fermentation characteristics of Saccharomyces cerevisiae in strong-flavoured liquor fermentation, Saccharomyces cerevisiae was inoculated in the fermentative grains and fermented for 50 days, then main ingredients and flavor substances were detected, and microbial flora was analyzed by high-throughput sequencing.It found that owing to the enhancement of Saccharomyces cerevisiae, the main flavor substances of strong-flavoured liquor in fermented grains decreased, especially the production of esters reduced, and ethyl acetate was significantly decreased by 71.0%. Furthermore, Saccharomyces cerevisiae obviously reduced the diversity of bacterial and fungal in fermentative grains, Lactobacillus and Pseudomonas were still the dominant genus in bacteria flora, while the frequency of Aspergillus was increased from 1.8% to60.4% in the fungal flora, and Aspergillus became new dominant fungi instead of Zygosaccharomyces.The results indicated that Saccharomyces cerevisiae had more negative effects on the fermentation of strong-flavoured liquor than expected benefits.
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