酒曲中产香微生物的筛选及其生长特性研究  

Study on screening of aroma-producing microbe and growing characters

作　　者：谢军[1,2] 罗惠波[1,2] 边名鸿[1,2] 杨文斌[1,2] 王大地[1,2] 王勇[1,2] 

机构地区：[1]四川理工学院,四川自贡643000 [2]酿酒生物技术及应用四川省重点实验室,四川自贡643000

出　　处：《食品与机械》2016年第1期22-25,86,共5页Food and Machinery

基　　金：省部级项目(编号:NJ2013-03)

摘　　要：试验以酯化酶活力、总酯含量和代谢产物丰富度为指标,于酒曲中分离得到的62株真菌中筛选出优良产香微生物。结果表明:酵母Njsys-YT3和霉菌Njsys-MD45都具有较高的酯化酶活力和酯合成能力,且能产生丰富的代谢产物。Njsys-YT3的酯化酶活力为16.58 U/mL,总酯含量为0.22%;Njsys-MD45的酯化酶活力为7.18U/mL,总酯含量为0.14%。通过对Njsys-YT3和Njsys-MD45生长特性的研究表明:Njsys-YT3和Njsys-MD45能够在酒精浓度12.5%,温度36℃,pH分别为3.2和3.6的条件下生长,具有较高的抗逆耐受能力。Studied screening of aroma-producing microbe from 62 strains indicated by esterified enzyme activity, total ester content and flavor content. The results showed that： yeast Njsys-YT3 and aspergillus Njsys-MD45 had higher esterified enzyme activity and capability of synthesis of the ester, which can produce rich metabolites. The esterified enzyme activity of strains Njsys-YT3 was 16.58 U/mL and the total ester content was 0.22%, esterified enzyme activities of strains Njsys-MD45 was 7. 18 U/mL and the total ester content was 0. 14%. The studies of growing characteristics of strains Njsys-YT3 and Njsys-MD45 showed that： Strains Njsys-YT3 and Njsys-MD45 had capability of higher stress tolerance, which can grow in alcohol ratio 12.5%, temperature 36 ℃, and pH 3.2 and 3.6, reseparately.

关 键 词：麸曲 产香微生物 筛选 GC-MS 生长特性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]