高产乙酸乙酯酵母产酯条件的研究  

Study on the Ester-producing Conditions of Pichia anomala Strains with High-yield of Ethyl Acetate

作　　者：李向阳[1] 王旭亮[1] 王德良[1] 王异静[1] 

机构地区：[1]中国食品发酵工业研究院,北京100027

出　　处：《酿酒科技》2014年第5期11-16,共6页Liquor-Making Science & Technology

基　　金：国家高技术研究发展计划(863计划);项目编号:2012AA021205

摘　　要：以本课题组保藏的4株异常毕赤酵母(Pichia anomala)YEA1、YEA6、YEA10和YEA11为研究对象,研究了乙醇、乙酸、稻壳、温度、时间和粉碎度对其乙酸乙酯产量的影响,在此基础上确定产酯酵母的发酵条件;同时采用正交实验对产酯酵母的产酯条件进行了优化。研究结果表明,各因素对4株异常毕赤酵母产乙酸乙酯的影响基本一致,乙酸乙酯产量随各因素的变化先呈正相关性,而后呈负相关性。在此基础上,确定实验组中YEA10发酵生成的乙酸乙酯量最高,达到11.78 g/kg,其最适培养条件为:乙醇0.6%、乙酸0.4%、稻壳25%、温度28℃、时间72 h和粉碎度25%;正交实验结果表明,菌株YEA1、YEA6、YEA10和YEA11产酯工艺条件影响因素的主次有差别,且各影响因素之间存在不可忽略的交互作用,在未对优化方案验证的情况下,实验组中菌株YEA1发酵生成的乙酸乙酯量最高,达到14.35 g/kg,其培养条件为乙醇1%、乙酸0.8%、稻壳35%、温度20℃、时间144 h和粉碎度15%。Four Pichia anomalas strains kept in our Lab including YEA1,YEA6,YEA10 and YEA11 were used to investigate the effects of ethanol,acetic acid,rice husk,temperature,time,and grinding degree on their ethyl acetate yield.Meanwhile,their ester-producing conditions were optimized by orthogonal experiments.The research results showed that,the effects of each factor on the yield of ethyl acetate of the four strains were almost the same,and ethyl acetate yield had positive correlations with each influencing factor in the beginning and then negative correlations with them subsequently.Before the optimization,YEA10 had the highest ethyl acetate yield up to 11.78 g/kg.And its optimized ester-producing conditions were as follows：0.6 ％ ethanol,0.4 ％ acetic acid,25 ％ rice husk,temperature at 28 ℃,72 h fermentation,and 25 ％ grinding degree.Orthogonal experiment results showed that,the effects of various factors on the four strains were different and the interactions among various factors were non-negligible.After the optimization （the optimized conditions not verified here）,ethyl acetate yield of YEA1 was the highest as 14.35 g/kg and its ester-producing conditions were 1％ ethanol,0.8 ％ acetic acid,35 ％ rice husk,temperature at 20 ℃,144 h fermentation,and 15 ％ grinding degree.

关 键 词：微生物 乙酸乙酯 异常毕赤酵母 发酵 工艺条件 方案 白酒 

分 类 号：TS262.3[轻工技术与工程—发酵工程] Q93-3[轻工技术与工程—食品科学与工程]