南宁地区米酒曲中酵母菌的分离鉴定及其在红枣酒中的应用

从采自南宁地区的米酒曲中分离酵母菌并进行鉴定，同时选取鉴定为扣囊复膜酵母（Saccharomycopsis fibuligera）和酿酒酵母（Saccharomyces cerevisiae）的分离株进行了红枣酒制备，并采用氨基酸分析仪和气相色谱-质谱联用（GC-MS）仪对其氨基酸和挥发性风味物质的种类及含量进行了评价。结果表明，从米酒曲中分离出的酵母菌被鉴定为5个属的5个种，且以S. fibuligera为优势菌株，占分离株总数的50%。红枣酒中含量较多的氨基酸为脯氨酸和天冬氨酸，平均含量分别为1 857.93 mg/L和771.59 mg/L，而呈味氨基酸主要以甘味和酸味呈味氨基酸为主，占氨基酸总量的68.2%和23.6%。异戊醇和乙酸乙酯为红枣酒中主要挥发性风味物质，平均相对含量为33.03%和24.37%。

Isolation and identification of yeast in rice Jiuqu collected from Nanning area and its application in jujube wine

Jujube wine was fermented by Saccharomycopsis fibuligera and Saccharomyces cerevisiae, which were isolated from rice Jiuqu samples collected from Nanning area and identified, and the types and contents of amino acids and volatile flavor compounds were evaluated by amino acid analyzer and GC-MS. The results showed that the yeasts isolated from rice Jiuqu samples were classified as 5 species belonged to 5 genera, and S. fibuligera was domain strains, which accounting for 50% of total isolates. The major amino acids in jujube wine were proline and aspartic acid, with the average contents of 1 857.93 mg/L and 771.59 mg/L, respectively. Meanwhile, the major taste amino acids were sweet and sour amino acids, which accounted for 68.2% and 23.6% of the total amino acids, respectively. Isoamyl alcohol and ethyl acetate were the major volatile flavor compounds in jujube wine, with the average relative contents of 33.03% and 24.37%, respectively.