杨第芹¹，曹文涛^1，2*，阳 刚¹，王晓丹^1，2，伍 巨¹，曹 云¹

（1.贵州大学酿酒与食品工程学院，贵州贵阳 550025：

2.贵州省发酵工程与生物制药重点实验室，贵州贵阳 550025）

摘要：中国白酒行业每年产生大量的丢糟，利用丢糟生产丢糟酒具有一定经济价值。本研究为了筛选优良酵母生产丢糟酒，利用五种不同培养基从酱香酒醅和大曲中共分离82株酵母。通过高温筛选、TTC法和发酵试验，选出一株耐47 ℃高温产香强的P2应用于生产丢糟酒。经形态学和26S rDNA 鉴定，P2为异常威克汉姆酵母（Wickerhamomyces anomalus）。结果表明，以P2制作种子液按5.0%（v/m）即35 L加到700.0 kg丢糟中产酒45.0 kg，不加种子液的700.0 kg丢糟产酒23.0 kg；出酒率由6.57%提高至12.90%；经GC-MS分析，实验组含有的酯类、酮类和醇类均比对照组丰富。表明异常威克汉姆酵母在丢糟资源合理利用和提高经济效益上，具有较大应用前景。

关键词：筛选；耐高温酵母；丢糟；产酒

中图分类号：TS261.11    文献标识码：A    文章编号：1674-506X（2022）02-0071-0008

Screening of High Temperature Resistant Yeast and Its Application in Distilling Grains

YANG Diqin¹, CAO Wentao^1，2*, YANG Gang¹, WANG Xiaodan^1，2, WU Ju¹, CAO Yun¹

（1.School of liquor and Food Engineering, Guizhou University, Guiyang Guizhou 550025, China;

2.Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guizhou University, Guiyang Guizhou 550025, China）

Abstract：The liquor industry in China produces a large amount of distiller′s grains every year. It has certain economic value to use distiller’s grains to produce throwing wine. The purpose of this study was to screen good yeast to produce distiller’s grains wine, 82 yeast strains were isolated from fermented grains and Daqu using five different media. By high temperature screening, TTC method and fermentation test. A P2 yeast with 47 ℃ high temperature resistance and strong flavor production was selected for the production of distillery. P2 was identified as Wickerhamomyces anomalus by morphology and 26S rDNA. The results showed that 45.0 kg of wine was produced by adding 5.0% (v/m), i.e. 35 L, of P2 seed solution to 700.0 kg of discarded grains, and 23.0 kg of wine was produced by 700.0 kg of discarded grains without seed solution; The liquor yield increased from 6.57% to 12.90%; By GC-MS analysis, the experimental group contained more esters, ketones and alcohols than the control group. It shows that Wickerhamomyces anomalus has great application prospect in utilization of distiller’s grains and realizing green economic effect.

Keywords：screening; high temperature resistant yeast; distiller’s grain; wine

doi：10.3969/j.issn.1674-506X.2022.02-011

收稿日期：2021-11-18

基金项目：贵州省科技支撑计划项目（黔科合支撑［2018］2134）；贵州省科技计划项目（黔科合支撑［2019］2342）

作者简介：杨第芹（1993-），女，硕士研究生。研究方向：微生物与发酵。

*通信作者：曹文涛（1967-），男，教授。研究方向：白酒资源化利用及酿酒微生物应用研究。

引用格式：杨第芹,曹文涛,阳刚,等.耐高温酵母的筛选及在丢糟酒中的应用[J].食品与发酵科技,2022,58(2):71-78.