中国食品学报

胶红酵母的分离筛选、产香特性及在黄酒发酵中的应用

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方松 ¹,² , 余梦珠 ¹,² , 冯张羿 ¹,² , 李昌鹏 ³ , 张德福 ² , 王胜晓 ³ , 刘晓晨 ⁴ , 赵禹宗 ¹

中国食品学报 | 分析与检测 2026,26(1): 349-361

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中国食品学报 | 分析与检测 2026, 26(1): 349-361

胶红酵母的分离筛选、产香特性及在黄酒发酵中的应用

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方松¹,², 余梦珠¹,², 冯张羿¹,², 李昌鹏³, 张德福², 王胜晓³, 刘晓晨⁴, 赵禹宗¹

作者信息

^1.中国农业科学院烟草研究所山东青岛 266000

^2.渤海大学食品科学与工程学院辽宁锦州 121000

^3.山东中烟工业有限责任公司济南 250000

^4.青岛饮料集团有限公司山东青岛 266000

Isolation and Screening， Aroma-Producing Characteristics of Rhodotorula mucilaginosa and Application in Huangjiu

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出版时间: 2026-01-31 doi: 10.16429/j.1009-7848.2026.01.031

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目的:获得产香优良、性能稳定的胶红酵母，用来提升黄酒发酵风味品质。方法:通过耐受性、β-葡萄糖苷酶活性以及产香特性分析，从9株分离株中筛选出发酵性能最优的菌株，并与酿酒酵母共发酵制备黄酒。采用顶空固相微萃取-气相色谱-质谱联用技术结合感官评价和理化指标测定，探究共发酵对黄酒风味品质的影响。结果:筛选得到9株菌株，被鉴定为胶红酵母。所有菌株在温度10～35 ℃、pH 5.0～6.5条件下生长较好，具有较好的低温和酸耐受性及较高的β-葡萄糖苷酶酶活(253.7～492.2 U/mL)，不同菌株的乙醇耐受性差异较大，在酒精度高于6% vol时，生长受到明显抑制。JH-6菌株发酵液中，醇、醛、酸和酯类含量都显著高于其它菌株，具有良好的产香性能。胶红酵母JH-6与酿酒酵母共发酵黄酒符合《黄酒》(GB/T 13662—2018)的规定，相比于未接种JH-6生产的黄酒，酒精度降低，酯类含量明显提高，口感柔和协调，花果香突出，风味品质得到明显提升。结论:本研究对胶红酵母进行系统的筛选及评价，得到1株耐受性较好、产香特性最佳的菌株JH-6，利用该菌与酿酒酵母共发酵，提升了黄酒风味品质，为胶红酵母在黄酒发酵中的应用提供了技术支撑。

关键词

胶红酵母 / 筛选 / 产香特性 / 黄酒共发酵 / 风味品质

Abstract

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Objectives: To obtain a stable Rhodotorula mucilaginosa with excellent aroma production for enhancing the flavor quality of Huangjiu fermentation. Methods: The optimal fermentation strains were selected from nine isolates by analyzing tolerance， β-glucosidase activity and aroma production characteristics， and co-fermented with Saccharomyces cerevisiae to investigate the effect of co-fermentation on the flavor quality of Huangjiu. This study further used headspace solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS) in combination with sensory evaluation and physicochemical indexes to investigate the effect of co-fermentation on the flavor quality of Huangjiu. Results: Nine strains of R. mucilaginosa were identified and screened. All strains grew well under the conditions of 10-35 ℃ and pH 5.0-6.5， with good low temperature and acid tolerance and high β-glucosidase enzyme activity (253.7-492.2 U/mL)， and the ethanol tolerance of different strains varied greatly. The content of alcohol， aldehyde， acid and ester in the fermentation broth of JH-6 strain was significantly higher than that of other strains， and it had good aroma-producing performance. The co-fermentation of R. mucilaginosa JH-6 and S. cerevisiae with Huangjiu conformed to the national standard GB/T 13662—2018 of Huangjiu， and compared with the Huangjiu produced without inoculation of JH-6， the alcoholic strength was lowered， the content of ester was increased， the texture was soft and harmonious， the aroma of flowers and fruits was prominent， and the flavor quality was obviously improved. The flavor quality of the wine was significantly improved with the prominent aroma. Conclusion: In this study， R. mucilaginosa was systematically screened and evaluated， and a strain JH-6 with good tolerance and optimal aroma production characteristics was obtained， and the flavor quality of Huangjiu was improved by co-fermentation of this bacterium with S. cerevisiae， and the study provides technological support for the application of R. mucilaginosa in the fermentation of Huangjiu.

Key words

R. mucilaginosa / screening / aroma-producing characteristics / Huangjiu co-fermentation / flavor quality

引用本文

方松, 余梦珠, 冯张羿, 李昌鹏, 张德福, 王胜晓, 刘晓晨, 赵禹宗. 胶红酵母的分离筛选、产香特性及在黄酒发酵中的应用. 中国食品学报, 2026 , 26 (1) : 349 -361 . DOI: 10.16429/j.1009-7848.2026.01.031

. Isolation and Screening， Aroma-Producing Characteristics of Rhodotorula mucilaginosa and Application in Huangjiu[J]. Journal of Chinese Institute of Food Science and Technology, 2026 , 26 (1) : 349 -361 . DOI: 10.16429/j.1009-7848.2026.01.031

基金

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国家自然科学基金项目
中国农业科学院科技创新工程
辽宁省教育厅基本科研项目

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2026年第26卷第1期

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doi: 10.16429/j.1009-7848.2026.01.031

接收时间：2025-01-26
首发时间：2026-05-27
出版时间：2026-01-31

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收稿日期：2025-01-26

基金

国家自然科学基金项目

中国农业科学院科技创新工程

辽宁省教育厅基本科研项目

作者信息

^1.中国农业科学院烟草研究所山东青岛 266000

^2.渤海大学食品科学与工程学院辽宁锦州 121000

^3.山东中烟工业有限责任公司济南 250000

^4.青岛饮料集团有限公司山东青岛 266000

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2种不同金属材料的力学参数

科 Family	属数 Number of genus	种数 Number of species	占总种数比例 Percentage of total species (%)	属 Genus	种数 Number of species	占总种数比例 Percentage of total species (%)
鹅膏菌科Amanitaceae	2	11	5.26	鹅膏菌属 Amanita	10	4.78
小菇科 Mycenaceae	2	12	5.74	丝盖伞属 Inocybe	5	2.39
多孔菌科 Polyporaceae	8	14	6.70	蜡蘑属 Laccaria	5	2.39
红菇科 Russulaceae	3	23	11.00	小皮伞属 Marasmius	6	2.87
				小菇属 Mycena	11	5.26
				光柄菇属 Pluteus	5	2.39
				红菇属 Russula	17	8.13
				栓菌属 Trametes	5	2.39

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