α-胡萝卜素降解产香菌株的分离、鉴定及发酵条件优化  

Isolation and identification of a α-carotenes-degradating strain and optimization of its fermentation conditions

作　　者：贾蓓蕾[1] 魏涛[1] 黄申[1] 贾春晓[1] 杨靖[1] 张改红[1] 白冰[1] 毛多斌[1] 

机构地区：[1]郑州轻工业学院食品与生物工程学院

出　　处：《食品与发酵工业》2015年第1期34-39,共6页Food and Fermentation Industries

基　　金：国家自然科学基金(21176229)资助项目

摘　　要：采取稀释涂布平板法以及平板划线法从烟叶中分离得到1株高效降解α-胡萝卜素菌株ULI3,该菌株在含有α-胡萝卜素(15 mg/L)发酵培养基中进行培养,底物降解率达到89.74%,并且主要降解产物是5,6-环氧-β-紫罗兰酮(6.15%)、β-紫罗兰酮(5.1%)、二氢猕猴桃内酯(3.12%)等香味物质。根据形态特征和ITS系统进化树分析,初步鉴定菌株ULI3为酿酒酵母(Saccharomyces cerevisiae)。在单因素实验基础上采用正交实验得出菌株ULI3发酵降解α-胡萝卜素最佳培养条件:蔗糖30 g/L,Na NO34 g/L,酵母粉3 g/L和初始p H值为8。采用该培养条件,α-胡萝卜素降解率达到97.13%。A high efficient a-carotenes-degradating strain ULI3 was isolated from tobacco leaf with spread plate and streak plate methods. The strain was cultured in the fementation medium containing β-carotene （15 mg/L）. The degradation rate of substrates reached 89. 74% and the main degradation product included 5, 6-epoxy-β-ionone （6.15%）, 13-ionone （5.1%）, dihydroactinidiolide （3.12%） and other flavouring substances. This strain ULI3 was identified preliminarily as Saccharomyces cerevisiae through the analysis of classical morphology and ITS sequence of phylogenetic tree. On the basis of single factor test with orthogonal experiment, the optimum culture conditions of 13- carotenes degradation of strain ULI3 were obtained as follows： sucrose concentration of 30 g/L, sodium nitrate con- centration of 4 g/L, yeast powder concentration of 3 g/L and initial pH of 8. Under these conditions, the degradation rate of ^-carotenes could reach 97.13%.

关 键 词：α-胡萝卜素 香料物质 分离鉴定 降解率 

分 类 号：TS264.3[轻工技术与工程—发酵工程]