高产酯酵母的筛选、鉴定及其发酵特性研究  

Screening,identification and fermentation characteristics of yeast with high-yield of ester

作　　者：刘薇 栾春光[2] 王德良 姜欣[2] LIU Wei;LUAN Chunguang;WANG Deliang;JIANG Xin(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;China National Research Institute of Food and Fermentation Industries Co.Ltd.,Beijing 100015,China)

机构地区：[1]新疆农业大学食品科学与药学学院,新疆乌鲁木齐830052 [2]中国食品发酵工业研究院,北京100015

出　　处：《食品与发酵工业》2021年第23期311-318,共8页Food and Fermentation Industries

摘　　要：从醋醅、大曲中分离获得2株优势产乙酸乙酯菌株,命名为Y10和Y12,经分子生物学鉴定,确定Y10和Y12均为异常威克汉姆酵母(Wickerhamomyces anomalus)。利用高粱汁发酵初筛,Y10和Y12的乙酸乙酯产量分别达到6.68和4.73 g/L。对2株酵母的发酵特性研究表明,2株菌株对葡萄糖、乙醇、pH、温度均具有良好的耐受性。采用单因素和3因素3水平正交试验对2个菌株产乙酸乙酯的条件进行优化.结果表明,菌株Y10和Y12最适产乙酸乙酯条件为:乙醇体积分数2%、pH 6、温度28℃。乙酸乙酯的最高产量可分别达到13.18和12.92 g/L,相比于优化前分别显著提高了4.17和5.87 g/L,表现出了良好的应用潜力。Two high-yield ethyl acetate strains were isolated from vinegar koji and Daqu,named Y10 and Y12,and identified as Wickerhamomyces anomalus by molecular biology identification.Using sorghum juice fermentation preliminary screening,the output of ethyl acetate for Y10 and Y12 reached 6.68 g/L and 4.73 g/L respectively.The fermentation performance of the two yeast strains showed that both of them had good tolerance to glucose,ethanol,pH,and temperature.The conditions for producing ethyl acetate in the two strains were optimized by single factor and three factor three-level orthogonal experiment.The results showed that the optimized conditions for strains Y10 and Y12 were:ethanol concentration 2%,pH 6 and 28℃.The highest yield of ethyl acetate reached 13.18 g/L and 12.92 g/L,the content of ethyl acetate had been significantly increased by 4.17 g/L and 5.87 g/L compared with that of before,showing good practical application potential.

关 键 词：产酯酵母 乙酸乙酯 老陈醋 传统发酵食品 产酯条件 

分 类 号：TS201.3[轻工技术与工程—食品科学]