黄酒酵母的性能改良及降低其产物中氨基甲酸乙酯含量的研究  

Performance Improvement of Yeast Strains to Reduce Ethyl Carbamate Content in Yellow Rice Wine

作　　者：方逸群 倪斌 FANG Yiqun;NI Bin(Shanghai Jinfeng Winery Co.Ltd.,Shanghai 200051,China)

机构地区：[1]上海金枫酒业股份有限公司,上海200051

出　　处：《酿酒科技》2018年第7期27-33,共7页Liquor-Making Science & Technology

基　　金：上海市科委工程中心能力提升项目(17D2283700)

摘　　要：氨基甲酸乙酯(EC)是一种潜在致癌物,在黄酒发酵过程中尿素是它的前体物质。该研究通过紫外诱变和基因过表达筛选获得改良黄酒酵母菌种,并对黄酒产品的理化指标进行检测可知,与原始菌株相比,改造菌株酿造的发酵性能和黄酒的出酒率、酒精度、总糖、总酸、氨基酸态氮没有明显的差异,而诱变菌株JF501-A62发酵产物尿素含量降低了67%,EC含量降低了59%;基因过表达菌株JF501-B5发酵产物尿素含量降低了88%,EC含量降低了63%。两者均有很好的发酵性能,并取得了较好的降低产品中尿素含量、进而降低氨基甲酸乙酯含量的效果。与紫外诱变相比,基因过表达的改良方法获得了尿素含量更低的菌株,且贮存6个月之后产品中的EC含量更低。Ethyl carbamate(EC),metabolized from urea during the fermentation of yellow rice wine,is suggested as a potential carcinogen.In this study,yeast strain improvement was tried by UV-induced mutagenesis and gene over-expression.Compared with start strains,the improved strains had no significant difference in wine yield,alcohol content,total sugar,total acids,and amino acid nitrogen.However,urea content in mutant strain JF501-A62 reduced by 67%and EC content reduced by 59%;urea content in gene overexpression strain reduced by 88%and EC content reduced by 63%.Both improved strains had good fermenting performance.Compared with the strain by UV-induced mutagenesis,the strain by gene over-expression had better performance in reducing EC content in yellow rice wine.

关 键 词：黄酒酵母 紫外诱变 基因过表达 氨基甲酸乙酯 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]