浆水直投式增香酵母冻干菌剂制备工艺的优化  

Optimization of Freeze-drying Microbial Agent Preparation of Direct Vat Aroma-enhancing Yeast Starter for Jiangshui Production

作　　者：李彦虎 牛耀星 刘小霞 郭娟 邓展瑞 贠建民[1] LI Yanhu;NIU Yaoxing;LIU Xiaoxia;GUO Juan;DENG Zhanrui;YUN Jianmin(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,兰州730070

出　　处：《生物技术进展》2018年第5期441-449,共9页Current Biotechnology

基　　金：国家自然科学基金(31360405);甘肃省自然科学基金(18JR3RA172)资助

摘　　要：以一株分离自甘肃天水传统酿造浆水中的产香酵母——异常汉逊酵母(Hansenula anomala)Y16为供试菌株,经高密度发酵后,采用Plackets-Burman试验、最陡爬坡实验及响应面法(response surface methodology,RSM),对其直投式增香酵母冻干菌剂的制备工艺进行优化。结果表明,经高密度增殖培养后,酵母Y16细胞浓度可达9.2×1010CFU/m L;收集Y16发酵液的最佳离心条件:Y16发酵液经1 600 g离心10 min,离心沉降活细胞率为95.5%;冻干保护剂最佳组合配方:11%脱脂奶粉,9%蔗糖,12%海藻糖,在该条件下,冻干菌剂中酵母存活率为91.54%。经上述工艺制备的增香发酵剂保存3个月仍具有较好的贮藏稳定性。此外,浆水模拟发酵试验的结果表明,浆水风味优良。研究结果为浆水工业化生产提供了良好的增香发酵剂来源。A strain of producing fragrant yeast —— Hansenula anomala Y16 was used as the tested strain,which was isolated from the traditionally fermented Jiangshui（ Tianshui,Gansu）. After being high-density fermented,the preparation technology of its aroma-enhancing yeast starter was optimized by using Plackett-Burman test,steepest ascent test and response surface methodology（ RSM）. The results showed that the cell density of Y16 could reached 9. 2 × 10^10 CFU/mL after high-density culturing. And the optimum centrifugation conditions for collecting Y16 fermentation broth was being centrifuged at 1 600 g for 10 min,after that the centrifugal sedimentation rate of living cells was 95.5%. While the optimal combination of protective agent for the yeast starter was 11% skim milk powder,9% sucrose and 12% trehalose,and under this condition,the yeast survival rate of lyophilizing inoculum was up to 91.54%. This flavoring starter prepared by the above process still had good storage stability after the storage period of 3 months. In addition,the result of simulated fermentation test of Jiangshui showed that the product had good flavor. The research result could provide a source of aroma-enhancing starter for Jiangshui industrial production.

关 键 词：浆水 直投式增香发酵剂 制备工艺 真空冷冻干燥 异常汉逊酵母 

分 类 号：TS205[轻工技术与工程—食品科学]