高产β-苯乙醇黄酒酵母的选育  

Mutation Breeding of Yellow Rice Wine Yeast Strains with High-Yield of β-Phenylethanol

作　　者：徐新彪 刘双平 邹慧君 周志磊 韩笑 姬中伟 毛健 XU Xinbiao;LIU Shuangping;ZOU Huijun;ZHOU Zhilei;HAN Xiao;JI Zhongwei;MAO Jian(National Engineering Lab for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122;Zhejiang Guyue Longshan Shaoxing Yellow Rice Wine Co. Ltd., Shaoxing, Zhejiang 312000;National Engineering Research Center for Yellow Rice Wine, Shaoxing, Zhejiang 312000;Institute of Food Biotechnology, Jiangsu Industrial Technology Research Institute,Nantong, Jiangsu 226500;Jiangnan University (Rugao) Food Biotechnology Research Institute, Nantong, Jiangsu 226500, China)

机构地区：[1]江南大学粮食发酵工艺与技术国家工程实验室食品学院,江苏无锡214122 [2]浙江古越龙山绍兴酒股份有限公司,浙江绍兴312000 [3]国家黄酒工程技术研究中心,浙江绍兴312000 [4]江苏省产业技术研究院食品生物技术研究所(如皋江大食品生物技术研究所有限公司),江苏南通226500 [5]江南大学(如皋)食品生物技术研究所,江苏南通226500

出　　处：《酿酒科技》2018年第3期24-30,共7页Liquor-Making Science & Technology

基　　金：国家自然科学基金(青年项目:31701593;面上项目:31571823;31771968);中国博士后科学基金(2017M620190);国家重点研发计划项目(2016YFD0400504;2017YFD0400103);江苏省自然科学基金面上研究项目(编号:BK20171405;BK20161293)

摘　　要：黄酒中重要的风味物质β-苯乙醇主要由黄酒酵母(酿酒酵母Saccharomyces cerevisiae)代谢产生,提高黄酒酵母β-苯乙醇产量可显著提升黄酒风味。本研究以绍兴地区酿酒酵母为紫外诱变出发菌株,对紫外诱变菌株进行底物类似物抗性筛选、酒精耐受性筛选、黄酒模拟液筛选,得到可提高β-苯乙醇产量的正突变菌株,再经产孢纯化与筛选得正突变菌株BYC-3。在发酵体系不外源添加前体化合物情况下,正突变菌株BYC-3菌株β-苯乙醇产量达238.12 mg/L,是出发菌株的2.67倍,其产酒精能力与出发菌株没有显著性差异,可为高品质黄酒开发提供参考。β-phenethylol,as an important flavoring substance in yellow rice wine,is mainly produced through the metabolism of yellow rice wine yeast(S.cerevisiae).The increase of the yield ofβ-phenethylol by yellow rice wine yeast would significantly improve the flavor of yellow rice wine.In this study,S.cerevisiae strains were used as the starting strains for UV mutation,and the positive mutant strains were screened out by substrate analogue resistance test,alcohol tolerance test and yellow rice wine imitation liquid screening.Then a positive mutant strain BYC-3with high-yield ofβ-phenethylol was selected after multiparous spore purification screening.The yield ofβ-phenethyl by strain BYC-3reached up to238.12mg/L,2.67times as much as that of the starting strains,and there was no significant difference in the ethanol-producing capacity between strain BYC-3and the starting strains.This study provided useful reference for the development of high-quality yellow rice wine products.

关 键 词：微生物 黄酒酵母 Β-苯乙醇 选育 酒精发酵 

分 类 号：TQ92[轻工技术与工程—发酵工程] TS262.4