一株高产β-苯乙醇酵母菌的筛选、鉴定及其发酵条件优化  

Screening of a high-yield β-phenylethanol yeast and optimization of its cultural conditions

作　　者：许岱 范光森[1,2,3] 富志磊 马超[1] 孙啸涛[1,2] 杨然[1] 孙宝国[1,2,3] 李秀婷[1,2,3] 

机构地区：[1]北京工商大学食品学院,北京100048 [2]北京市食品风味化学重点实验室,北京100048 [3]食品营养与人类健康北京高精尖创新中心,北京100048

出　　处：《食品工业科技》2017年第5期151-158,共8页Science and Technology of Food Industry

基　　金："十三五"科技计划国家重点研发计划(2016YFD0400500);中国博士后科学基金面上项目(2016M590026)

摘　　要：目的:本文主要是从大曲中筛选一株高产β-苯乙醇酵母菌株,并对其发酵条件进行优化。方法:采用平板涂布法筛选高产β-苯乙醇酵母菌株,通过菌落形态、细胞结构和分子生物学方法对其进行鉴定;利用单因素优化L-苯丙氨酸浓度、酵母浸粉浓度、温度和初始p H等发酵条件,在单因素优化的基础上,采用Box-Behnken法设计三因素三水平试验进行响应面优化,确定其产β-苯乙醇最佳发酵条件。结果:从浓香型大曲中筛选获得一株高产β-苯乙醇的酵母,命名为Y1511,经鉴定为库德里阿兹威毕赤酵母(Pichia kudriavzevii);该菌株在豆芽汁培养基中能产近30种挥发性风味物质;通过单因素和响应面最终获得该酵母发酵产苯乙醇的最佳条件为:葡萄糖80 g/L、硫酸镁0.5 g/L、磷酸二氢钾5 g/L、L-苯丙氨酸10 g/L、酵母浸粉5.5 g/L,初始p H5,在26℃培养,苯乙醇产量达到3.25 g/L。结论:本文首次报道了大曲来源的库德里阿兹威毕赤酵母产苯乙醇研究。Objective ： A yeast with highyield for flphenylethanol was isolated and purified from Daqu, and the fermentation conditions of β-phenylethanol produced from it were optimized. Methods：The high-yield β-phenylethanol yeast was isolated and purified by traditional microbial separation; then the yeast was identified by the morphological and physiological characteristics and its 26S rDNA D1/D2 sequence.The factors including L-phenylalanine,yeast extract,temperature and initial pH,that affected the yield of β-phenylethanol,were studied in single factor optimization test.On the basis of single factor test, the conditions for β-phenylethanol production were explored by Box-Behnken design involving the yeast extract, temperature and initial pH at three levels in combination with response surface methodology.Resuhs：A yeast designated as Y1511 with high -yield for β-phenylethanol was isolated and purified from strong-flavor Daqu, then the yeast was identified as types of Pichia kudriavzevii.lt was tested for arom production in bean sprouts medium, and there were nearly thirty kinds of volatile components present in the fermentation of medium.By the experiments of single factor and Box-Behnken design,the optimal conditions for β-phenylethanol production were as follows ： glucose 80 g/L, MgSO4 0.5 g/L, KH2 PO4 5 g/L, L- phenylalanine 10 g/L, yeast extract 5.5 g/L and initial pH5,incubated at 26 ℃.Under the condition,the yeast Y1511 yielded β-phenylethanol of 3.25 g/L. Conclusion：This is the first report about β-phenylethanol production of P.Kudriavzevii from strong-flavor Daqu.

关 键 词：大曲 库德里阿兹威毕赤酵母 苯乙醇 优化 

分 类 号：TS201.3[轻工技术与工程—食品科学]