【摘要】 从宣威火腿中分离筛选出33株酵母菌，通过多维度评估（耐盐/亚硝酸盐特性、酶活性、安全性及产香性能）鉴定得到3株具备发酵剂潜力的优良菌株——Rhodotorula mucilaginosa NYS12、Yamadazyma triangularis HI2和Debaryomyces hansenii HI4。结果表明：这3株菌表现出卓越的耐逆性（在6%NaCl与150 mg/kg NaNO₂条件下生长指数均大于70）、无溶血性及抗生素敏感性，其脂肪酶与蛋白酶活性强。HI2菌株总酯产量达2.14 g/L；气相色谱-质谱测定模拟发酵体系的挥发性成分结果显示，HI2菌株组的酯类化合物含量极显著高于对照组，其中乙酸乙酯含量显著高于对照组。NYS12在模拟体系中能够高效合成呈坚果香的醛类化合物，重塑风味轮廓。HI4则能够显著富集甲基酮类物质，为体系贡献独特奶酪香。主成分分析结果证实这3株菌通过差异代谢途径协同调控挥发性风味化合物生成。更多还原

【Abstract】 Through multidimensional evaluation（halotolerance/nitrite resistance, enzymatic activity, safety, and aroma-producing properties）, three strains were selected as potential starter cultures from 33 yeast strains isolated from Xuanwei ham and identified as Rhodotorula mucilaginosa NYS12, Yamadazyma triangularis HI2, and Debaryomyces hansenii HI4. The results demonstrated that these three strains exhibited exceptional stress tolerance（growth index > 70 at 6% NaCl or 150 mg/kg NaNO₂）, no hemolytic activity or antibiotic susceptibility, and strong lipase and protease activities. Strain HI2 produced 2.14 g/L of esters. The total ester and ethyl acetate contents of the model ham system fermented with HI2 were significantly higher than those of the unfermented control, as determined by gas chromatography-mass spectrometry（GC-MS）. Strain NYS12 efficiently synthesized nutty aldehydes, reshaping the flavor profile. Strain HI4 markedly enriched methyl ketones, imparting a distinctive cheesy aroma. Principal component analysis（PCA） confirmed that the three strains synergistically regulated the generation of volatile flavor compounds through divergent metabolic pathways.更多还原