产β-葡萄糖苷酶酵母菌的分离鉴定及酶学特性  

Isolation,Identification and Enzymatic Characteristics of Yeasts Producing β-Glucosidase

作　　者：徐亚男[1] 史学伟[1] 安洋洋[2] 谈思维 肖婧[1] 童军茂[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832000 [2]包头职业技术学院经管系,内蒙古包头010043

出　　处：《食品与生物技术学报》2016年第10期1100-1105,共6页Journal of Food Science and Biotechnology

基　　金：新疆生产建设兵团科技攻关项目(P20136500002-1146;2015AB016;2016AB009);新疆生产建设兵团青年科技创新资金项目(DEC_PGUEIK_893341);新疆生产建设兵团科技攻关与成果转化项目(2016AD024)

摘　　要：在葡萄酒自然发酵的初期，非酿酒酵母菌占主导地位，其产生的β-葡萄糖苷酶独特的水解活性，能够赋予葡萄酒特殊的香气。在新疆赤霞珠葡萄酒发酵过程中，通过对非酿酒酵母菌的采集与筛选，得到1株产β-葡萄糖苷酶能力较强的菌株；紫外-微波复合诱变后，酶活力增加1.81倍；经26S rRNA 基因序列分析，鉴定为克鲁维毕赤酵母，并命名为XYN086（P. kluyveri XYN086）；酶学性质研究表明：该菌株所产β-葡萄糖苷酶最适pH为6.0，在pH 6.0~8.0时酶活力保持60%以上；酶的最适作用温度为60 ℃，在60 ℃酶活力保持较好；金属离子依赖性实验表明，Fe2＋和Cu2＋对该菌株所产β-葡萄糖苷酶的酶活力均有激活作用，Mg2＋、Ca2＋、K＋和Na＋均有抑制作用，说明此菌株所产的β-葡萄糖苷酶对金属离子具有依赖性。据以上数据确认，该菌株为产β-葡萄糖苷酶克鲁维毕赤酵母。During the fermentation of wine under natural conditions,non-Saccharomyces yeasts predominate in the initial stage of fermentation,and they can produce the unique hydrolytic activity β-glucosidases which give the wine a special aroma. In this study,a strain with good capacity of producing β-glucosidase was isolated from must by the collection and screening of non-Saccharomyces yeasts during the fermentation of Xinjiang Cabernet. The strain was indentified as Pichia kluyver and named P. kluyveri XYN086 by morphology and ITS sequence analysis. The studies on enzymatic properties showed that the optimum pH for the β-glucosidase was 6.0 and its activity remained at more than 60% in pH 6.0-8.0. Furthermore,the optimum temperature for this enzyme was 60 ℃ and its activity was kept better at this temperature. Metal ions has a great influence on the activity of β-glucosidase,the enzyme was activated by Fe2＋ and Cu2＋,whereas it was inhibited by Mg2＋,Ca2＋,K＋,and Na＋. These results showed that XYN086 had the potential development values of producing β-glucosidase.

关 键 词：β-鄄葡萄糖苷酶 非酿酒酵母菌 酶学特性 

分 类 号：TQ925[轻工技术与工程—发酵工程]