基于酱香大曲酵母菌群强化麸曲的制备及其发酵特性研究OA

[Objective]To solve the problems of single strain,limited fermentation capability,and weak environmental tolerance of yeast Fuqu.[Methods]The yeast community of Jiangxiang Daqu is utilized as the strain source,and bran is used as the raw material to prepare a multi-yeast mixed Fuqu with fortified function.The preparation conditions of yeast Fuqu are optimized by single factor tests combined with orthogonal tests.Then,the acid,ethanol,and high-temperature resistance are systematically evaluated,while the microbial community structure is analyzed via internal transcribed spacer(ITS)rDNA high-throughput sequencing.[Results]The optimal process parameters are a moisture content of 45%,an incubation time of 48 h,and an inoculum size of 5%.Under these conditions,the yeast count in the fortified Fuqu reaches 7.98×109 CFU/g,which is two orders of magnitude higher than that of the traditional Jiangxiang Daqu(P<0.05).Maintaining robust growth activity in high-acid,high-ethanol,and high-temperature environments,the Fuqu,with high microbial community purity,successfully enriches Saccharomycopsis and Saccharomyces.[Conclusion]The multi-yeast mixed Fuqu with high yeast biomass,strong fermentation function,and potent environmental adaptability can be prepared using the yeast community of Jiangxiang Daqu.