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[目的]研究特定生香酵母的挥发性香气,提升泡菜发酵的香气质量。[方法]从川南农家泡菜中筛选出一株生香酵母Y7,依据形态学和26S r DNA法鉴定该菌,并采用HS-GC-MS的方法分析其挥发性香气。[结果]系统发育树结果表明Y7与Kazachstania barnettii有高达99%的可信度。其挥发性香气成分有9种,主体挥发性香味是乙酸乙酯、丁酸乙酯、2-甲基-1-丙醇、3-甲基丁醇、3-甲基-3-丁烯-1-醇和苯乙醇,尤其是苯乙醇相对含量高达24.225%。[结论]为Kazachstania barnettii应用在泡菜发酵增香奠定基础。
[Objective] The study aimed to study the volatile aroma of specific raw yeast and improve the aroma quality of kimchi fermentation. [Method] A strain of Y. fragrant yeast Y7 was screened from kimchi in southern Sichuan Province. The strain was identified by morphology and 26S r DNA. The volatile aroma was analyzed by HS-GC-MS. [Result] The results of phylogenetic tree showed that Y7 and Kazachstania barnettii had the credibility of 99%. The volatile aroma components of 9 species, the main volatile flavor is ethyl acetate, ethyl butyrate, 2-methyl-1-propanol, 3-methyl butanol, 3-methyl- The relative contents of 1-alcohol and phenethyl alcohol, especially phenethyl alcohol, are as high as 24.225%. [Conclusion] The application of Kazachstania barnettii in kimchi fermented and fragrant laid the foundation.