二步法酿造β-苯乙醇调味酒的工艺优化  

Optimization of brewing technology of β-phenylethanol flavoring liquor by two-step process

作　　者：吴轩德 李洲 周世水[1] 

机构地区：[1]华南理工大学生物科学与工程学院,广东广州510006 [2]广东金牌生物科技股份有限公司,广东陆丰516600

出　　处：《中国酿造》2017年第9期45-49,共5页China Brewing

摘　　要：在酿酒酵母转化L-苯丙氨酸合成β-苯乙醇的基础上,通过紫外诱变育种、好氧发酵与补料厌氧发酵的二步法工艺来研制β-苯乙醇调味酒。以酿酒酵母(Saccharomyces cerevisiae)GIM2.35为出发菌种,进行两轮紫外诱变,筛选获得1株较初始菌株合成β-苯乙醇能力提高了13.6%的诱变菌株UV-15-15;通过单因素试验,获得好氧发酵优化工艺条件为麦芽汁11°P,L-苯丙氨酸5 g/L,发酵24 h,此时β-苯乙醇质量浓度为1.69 g/L,较优化前提高了6.3%;补料厌氧发酵工艺优化条件为补料比例1∶4,补料液L-苯丙氨酸含量5 g/L,巴氏醋杆菌(Acetobacter pasteurianus)接种量3%(V/V),发酵8 d,酒精度11.2%vol,乙酸含量0.37 g/L,β-苯乙醇质量浓度为1.17 g/L,蒸馏酒感官评分为8.9分。Based on previous research of synthesizing β-phenylethanol with L-phenylalanine by Saccharomyces cerevisiae, β-phenylethanol flavoring liquor was developed by UV mutant, aerobic fermentation and two-step process of feeding anaerobic fermentation. Using S. cerevisiae GIM2.35 as original strain, a mutant strain UV-15-15 was screened out by two-round UV-induced mutagenesis, and its β-phenylethanol synthesis ability increased 13.6% compared to the original strain. The results of single factor experiments showed that the optimal aerobic fermentation condition was wort 11 op, L-phenylalanine 5 g/L, fermentation time 24 h, and the yield of [3-phenylethanol was 1.69 g/L, which was 6.3% higher than that before optimization. The optimum feeding anaerobic fermentation conditions were feeding ratio 1：4, feeding solution L-phenylalanine 5 g/L, Acetobacter pasteurianus inoculum 3% （WV）, fermentation time 8 d. The alcohol content of the distilled liquor was 11.2%vol, acetic acid content was 0.37 g/L, β-phenylethanol concentration was 1.17 g/L, and the sensory evaluation score was 8.9.

关 键 词：Β-苯乙醇 酿酒酵母 二步法工艺 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]