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王居伟,韩培杰,王雪薇,周森,王勇,蔚慧欣,梁振荣,白逢彦.白酒发酵过程中常见酵母菌扣囊复膜酵母的研究进展[J].广西科学,2020,27(1):1-9. [点击复制]
- WANG Juwei,HAN Peijie,WANG Xuewei,ZHOU Sen,WANG Yong,YU Huixin,LIANG Zhenrong,BAI Fengyan.Advancing Research on Saccharomycopsis fibuligera: A Common Yeast Species During Baijiu Fermentation[J].Guangxi Sciences,2020,27(1):1-9. [点击复制]
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| 白酒发酵过程中常见酵母菌扣囊复膜酵母的研究进展 |
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王居伟1,2, 韩培杰1, 王雪薇1, 周森3, 王勇3, 蔚慧欣4, 梁振荣5, 白逢彦1,2
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| (1.中国科学院微生物研究所真菌学国家重点实验室, 北京 100101;2.中国科学院大学, 北京 100049;3.北京顺鑫农业股份有限公司牛栏山酒厂, 北京 101301;4.山西汾酒集团股份有限公司, 山西汾阳 032205;5.广西天龙泉酒业有限公司, 广西河池 546400) |
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| 摘要: |
| 扣囊复膜酵母（Saccharomycopsis fibuligera）是白酒曲和酒醅发酵前期的优势酵母菌，可分泌淀粉酶（α-淀粉酶、葡糖淀粉酶、生淀粉糖化酶）、蛋白酶、β-葡萄糖苷酶等水解酶类，降解大分子底物，为酿酒酵母等其他白酒发酵微生物的生长提供营养。扣囊复膜酵母与其他微生物的协同作用，对酒精的生成和白酒风味的形成都具有重要贡献。本文总结了扣囊复膜酵母的基本特征、产酶特性及其对白酒风味物质的影响，有助于优化白酒发酵条件，筛选优良菌株，提高白酒品质。 |
| 关键词: 扣囊复膜酵母 白酒 淀粉酶 蛋白酶 β-葡萄糖苷酶 |
| DOI：10.13656/j.cnki.gxkx.20200311.001 |
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| 基金项目:中国科学院微生物研究所科学研究基金项目（Y6FJ011044），牛栏山二锅头大曲微生物研究项目（Y4HX021HX1）和天龙泉米香型白酒原酒品质提升技术服务项目（Y7HX021HX1）资助。 |
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| Advancing Research on Saccharomycopsis fibuligera: A Common Yeast Species During Baijiu Fermentation |
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WANG Juwei1,2, HAN Peijie1, WANG Xuewei1, ZHOU Sen3, WANG Yong3, YU Huixin4, LIANG Zhenrong5, BAI Fengyan1,2
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| (1.State Key Laboratory of Mycology, Institute of Microbiology, Chinese Academy of Sciences, Beijing, 100101, China;2.University of Chinese Academy of Sciences, Beijing, 100049, China;3.Niulanshan Distillery, Shunxin Agriculture Co. Ltd., Beijing, 101301, China;4.Shanxi Fenjiu Co. Ltd., Fenyang, Shanxi, 032205, China;5.Tianlongquan Distillery Co. Ltd., Hechi, Guangxi, 546400, China) |
| Abstract: |
| Saccharomycopsis fibuligera is the predominant yeast in the early stage of fermentation of Chinese liquor (Baijiu) and mash.S.fibuligera secrets amylases (α-amylase,glucoamylase and raw-starch-degrading glucoamylase),protease,β-glycosidase etc.to degrade macromolecules,providing essential nutrients to other microorganisms (such as Saccharomyces cerevisiae) which are involved in the fermentation of Baijiu.Collaborating with other microorganisms used in Baijiu fermentation,S.fibuligera plays an important role in the production of alcohol as well as the formation of flavor compounds of Baijiu.This article summarized the basic characteristics,enzyme-producing characteristics of S.fibuligera and its effect on Baijiu's flavor substances,which could help optimize fermentation conditions of Baijiu,screen promising strains of the species and enhance Baijiu's quality. |
| Key words: Saccharomycopsis fibuligera Baijiu amylases protease β-glycosidase |
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