郫县豆瓣中一株耐盐酵母菌的分离鉴定及其发酵性能  

Isolation and Identification of a Salt-tolerant Yeast in Pixiandouban and Its Fermentation Characteristics

作　　者：张倩 杨涛[1] 姚灿 李国友[1] 吴林蔚[1] 方冬梅[1] 黄田钫[1] 陈晓珍[1] ZHANG Qian;YANG Tao;YAO Chan;LI Guo-you;WU Lin-wei;FANG Dong-mei;HUANG Tian-fang;CHEN Xiao-zhen(Chengdu Institute of Biology,Chinese Academy of Science,Chengdu 610041,China;University of Chinese Academy of Sciences,Beijing 100049,China)

机构地区：[1]中国科学院成都生物研究所,成都610041 [2]中国科学院大学,北京100049

出　　处：《天然产物研究与开发》2018年第9期1509-1514,1520,共7页Natural Product Research and Development

基　　金：国家重点研发计划(2016YFD0400500)

摘　　要：为研究酵母菌对郫县豆瓣风味与品质的影响,筛选具有生产应用潜能的酿造功能菌株,从郫县豆瓣中分离筛选到一株耐盐酵母HJ-7Y. 1,经形态生理生化特征和ITS r DNA序列鉴定为鲁氏接合酵母。耐盐性测试显示HJ-7Y. 1在含260 g/L Na Cl培养基中生长良好,表明其具良好的耐盐性能。通过气相色谱(gas chromatography GC)和顶空固相微萃取(headspace solid-phase microextraction,HS-SPME)气质联用(gas chromatography-mass spectrometry,GC/MS)方法,对菌株发酵液中乙醇的含量和挥发性成分进行了检测。实验结果表明,HJ-7Y. 1在高盐浓度下仍具有较好的产乙醇能力,同时能代谢产生苯乙醇、乙酸乙酯、3-甲基丁醇、乙酸苯乙酯等多种香气成分,这些呈香物质的存在能为豆瓣具有的特色风味奠定良好的物质基础,因此,HJ-7Y. 1具有应用于郫县豆瓣生产的开发潜力。A salt-tolerant yeast strain HJ-7Y.1 was isolated from Pixiandouban which was identified as Zygosaccharomyces rouxii by morphological,physiological,biochemical and ITS rDNA analysis.The salt tolerance test was found that HJ-7Y.1 grew well in medium containing 260 g/L NaCl,which showed HJ-7Y.1 had high salt tolerance.The gas chromatography(GC)and headspace solid-phase microextraction/gas chromatography-mass spectrometry(HS-SPME/GC-MS)techniques were used to determine the content of ethanol and the volatile aroma compounds in the fermentation broth of the strain.The results showed that HJ-7Y.1 had good ethanol production ability under high salt concentration,and could produce various aromatic components,such as phenyl ethanol,ethyl acetate,isoamyl alcohol and phenylethyl acetate,which could bring positive effects to the characteristic flavor of Pixiandouban.Therefore,this strain of Zygosaccharomyces rouxii has potential further application in Pixiandouban production.

关 键 词：郫县豆瓣 鲁氏接合酵母 耐盐 乙醇 香气成分 

分 类 号：Q936[生物学—微生物学]