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投稿时间：2018-04-14
投稿时间：2018-04-14
中文摘要: 以米酒酒曲中3株优势功能菌根霉菌F1、毛霉菌F2和酵母菌F3为出发菌株，分别通过单菌和混菌发酵，检测其发酵过程发酵液中pH值、还原糖及乙醇含量的变化，并测定发酵液中酒体成分，研究菌株间发酵的规律及相关性。结果显示单菌和混菌发酵过程中pH值变化不大，波动在5～7之间；单菌发酵时酵母菌F3发酵液中残留还原糖含量最高，乙醇含量最低；根霉菌F1发酵产乙醇含量最高，达240 g/L；混菌发酵菌株F1和F3的混菌组合残留还原糖含量最高，菌株F2和F3的混菌组合所产乙醇含量最高，达207 g/L；3菌混菌共发酵的发酵液中酒体成分更丰富，包括醇、醛、酸及酯四大类，有利于发酵生产风味佳、品质高的米酒。
Abstract:Abstract：The fermentation properties of three dominant functional strains Rhizopus F1，Mucor F2 and Yeast F3 in rice wine distiller's yeast were researched through the single strain and mixed strains fermentation respectively.The changes of pH，reducing sugar and ethanol content of fermentation broth during fermentation were detected.The results showed that the changes of pH in single strain and mixed strains fermentation were not very large，and the fluctuation was between 5-7.The contents of reducing sugar of strain F3 fermentation were higher than others and the ethanol content of strain F1 fermentation was 240 g/L，higher than others in single strain fermentation.The contents of reducing sugar of the F1and F3 mixed strains fermentation were higher than others.The ethanol content of strain F2 and F3 mixed strains fermentation was 207 g/L，and was hingher than other mixed strains fermentation.The fermentation liquor composition of three strains mixed was more adundant than other mixed strains fermentation，including alcohol，aldehyde，acid and ester.The three strains mixed fermentation was conductive to produce high quality rice wine.
keywords: rice wine distiller's yeast dominant functional strains fermentation reducing sugar ethanol
文章编号：201823030 中图分类号： 文献标志码：
基金项目:河池学院校级重点科研课题（XJ2015ZD003）；河池学院广西高校微生物及植物资源开发利用重点实验室开发课题（2015HL004）
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