酱油发酵过程中一株4-乙基愈创木酚转化菌的筛选及鉴定  

Screening and identification of a 4-ethyl guaiacol producing strain in soy sauce fermentation

作　　者：郭明威 耿予欢 GUO Mingwei;GENG Yuhuan(College of Food Science and Engineering,South China University of Technology,Guangzhou 510641,China)

机构地区：[1]华南理工大学食品科学与工程学院,广东广州510641

出　　处：《食品与发酵工业》2021年第21期18-23,共6页Food and Fermentation Industries

摘　　要：从传统酱油的酱曲中筛选到1株能够产生4-乙基愈创木酚(4-ethyl guaiacol,4-EG)的菌株,编号为G08。将菌株G08接种到发酵培养基中在35℃进行液态发酵,采用气相色谱-质谱联用仪/选择离子监测法和高效液相色谱法分析发酵液中4-EG的含量。根据菌株形态特征、生理生化试验、16S rDNA序列同源性分析进行鉴定。以OD 600值为参考指标,对其生物学特性进行研究。结果显示,菌株G08与枯草芽孢杆菌(Bacillus subtilis)属同一分支,可判定为Bacillus subtilis。将菌株G08接种到含有阿魏酸(ferulic acid,FA)的培养基中发酵12 d,可将FA转化为4-EG,摩尔转化率可达7.92%。菌株G08的最适生长温度为35℃,适温下培养18 h可达到稳定期,对NaCl的耐受性为9%(质量分数)。对菌株G08的选育,为发酵食品行业通过生物催化转化的方式生产4-EG奠定了基础。A strain G08 with capable of producing 4-ethyl guaiacol(4-EG)was screened from the traditional soy sauce koji.The strains G08 were identified by morphological characteristics,physiological and biochemical tests,and 16S rDNA sequence homology analysis,and the biological characteristics were evaluated and was identified as Bacillus subtilis.Its optimal temperature was 35℃,and the tolerance to 9%NaCl.The strain was inoculated in the medium containing ferulic acid(FA)for 12 days.FA could be transformed into 4-EG with a molar conversion rate of 7.92%.The result lays the foundation for the production of 4-EG by biocatalytic transformation in fermented food industry.

关 键 词：酱油 风味 4-乙基愈创木酚 菌株鉴定 生物学特性 

分 类 号：TS264.21[轻工技术与工程—发酵工程]