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1、现代食品科技ModernFoodScienceandTechnology2016,Vol.32,No.5豆腐酸浆中酵母的分离鉴定及其在酸豆乳中的应用李理，冯静文，刘力，费永涛，刘冬梅（华南理工大学轻工与食品学院，广东广州510640）摘要：从豆腐酸浆水中分离出一株酵母Y，并通过形态学观察、26SrDNA序列分析及Biolog微生物鉴定系统鉴定，得出最为可能的结果为阿米塞毕赤氏酵母（PichiaamenthioninaY）。进一步的研究表明该菌株生长温度范围较宽，在26℃~42℃培养均能生长，最适生长温度为36
2、℃。将该菌株与乳酸菌XPL-1作为复合发酵剂制备酸豆乳，采用SPME-GC-MS分析其挥发性香气成分，并对数据进行标准化和主成分分析（PCA），结果显示，酸豆乳中特征性的豆腥味成分基本消失，乙酸乙酯、乙酸辛酯、乙酸-3-甲基丁酯、苯乙醇、2，3-丁二醇等醇类、酯类香气成分丰富，其中在36℃发酵制备的酸豆乳中乙酸乙酯等香气成分含量更高，并出现了2-乙基己醇等香气成分，表明菌株Y是一株产香且脱除豆腥味能力强的高温菌，有很好的开发应用前景。关键词：酵母；分离鉴定；酸豆乳；豆腥味；主成分分析文章篇号：1673-907
3、8(2016)5-173-179DOI:10.13982/j.mfst.1673-9078.2016.5.027IsolationandIdentificationofYeastfromAcidicTofuWheyandItsApplicationtoSoyYogurtLILi,FENGJing-wen,LIULi,FEIYong-tao,LIUDong-mei(CollegeofLightIndustryandFoodScience,SouthChinaUniversityofTechnology,Guan
4、gzhou510640,China)Abstract:TheyeaststrainYisolatedfromacidictofuwheywasidentifiedasPichiaamenthioninaYbymorphologicalexamination,26SribosomalDNAsequenceanalysis,andbymeansoftheBiologmicrobialidentificationsystem.Furtheranalysesindicatedthatthisstraincangrow
5、inawidetemperaturerange(26℃~42℃),andthatitsoptimaltemperatureis36℃.StrainYandlacticacidbacteriaXPL-1wereusedascombinedstarterculturetopreparesoyyogurt,,andheadspacesolidphasemicroextractionwithgaschromatographyandtandemmassspectrometry(SPME-GC-MS)wasemploye
6、dtoanalyzethevolatilecomponentsinthesoyyogurtsamples.Thedatawerenormalizedandthenanalyzedbyprincipalcomponentanalysis(PCA).Theresultsindicatedthatthecharacteristicbeanyflavorofthesoyyogurtgenerallydisappeared,andabundantalcoholandesteraromacomponentsweregen
7、erated,includingethylacetate,octylacetate,isoamylacetate,phenylethanol,and2,3-butanediol.Ahigherconcentrationofethylacetatewasfoundinthesoyyogurtafterfermentationat36℃,inthepresenceof2-ethylhexanolandotheraromacomponents,indicatingthatP.amenthioninaYisather
8、mophilicyeastthatcanproducearomaandremovethebeanyflavor,andhasgoodprospectsfordevelopmentandpracticalapplications.Keywords:yeast;isolationandidentification;soyyogurt;beanyflavor;principalcomponentanaly
