红曲与产酯酵母酯化黄水代谢物的特征  

Microbial Esterification of Organic Acids in Yellow Water by Monascus purpureus and Yeasts: A Comparative Study

作　　者：陈帅[1] 赵金松[1] 郑佳[1] 刘琨毅[1] 黄钧[1] 周荣清[1,2,3] 

机构地区：[1]四川大学制革清洁技术国家工程实验室,四川成都610065 [2]四川大学轻纺与食品学院,四川成都610065 [3]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《食品科学》2013年第7期1-5,共5页Food Science

基　　金：国家自然科学基金项目(31171742);四川省重大攻关项目(09ZC0735)

摘　　要：以酿酒副产物黄水为基质,比较红曲霉AS 3.972和产酯酵母2.10、2.178生物催化的产物特征。基于气-质联用(GC-MS)对其产物进行检测。结果表明:不同微生物菌株转化有机酸及产物组分的能力不同。红曲粗酶转化有机酸的能力较酵母2.10和2.178的稍高,酯化能力较强,较后两者分别高出56.81%和80.85%,并检出己酸乙酯、辛酸乙酯等13种酯类组分,挥发组分的结构轮廓与浓香型白酒的类似。红曲粗酶催化产物的主成分以及OAV分析说明,基于红曲粗酶的黄水资源化技术具有更高的应用价值。Comparison of Monascus purpureus AS 3.972 and Pichia anomala 2.10 and Saccharomyces cerevisiae 2.178 was carried out for the microbial esterification of organic acids in yellow water as a by-product of Chinese liquor making. The fermentation products were analyzed by GC-MS. These three microbial strains showed different esterification efficiencies for organic acids in yellow water and resulted in the formation of different products; the esterification efficiency of Monascuspurpureus AS 3.972 was 56.81% and 80.85% higher than Pichia anomala 2.10 and Saccharomyces cerevisiae 2.178, respectively and resulted in the formation of 13 esters such as ethyl hexanoate and ethyl caprylates and a similar volatile profile to luzhou-flavor liquor. PCA and OAV analysis suggested that Monascus purpureus AS 3.972 was more suitable for the bioconversion of yellow water than yeasts.

关 键 词：黄水 产酯微生物 生物转化 气-质联用 酯化产物 

分 类 号：TS261.9[轻工技术与工程—发酵工程]