一株高产β-苯乙醇酵母菌的分离及产香特性研究  

Isolation of a yeast with high-yield forβ-phenylethanol and its aroma characteristics

作　　者：王光路 刘兰茜 郑颖 马歌丽 张治刚 王永亮 杨雪鹏 WANG Guanglu;LIU Lanxi;ZHENG Ying;MA Geli;ZHANG Zhigang;WANG Yongliang;YANG Xuepeng(Collaborative Innovation Center of Production and Safety,School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Henan Jia Hu Wine Group Co.Ltd.,Wuyang 462400,China)

机构地区：[1]郑州轻工业大学食品与生物工程学院,食品生产与安全河南省协同创新中心,河南郑州450001 [2]贾湖酒业集团有限责任公司,河南舞阳462400

出　　处：《食品与发酵工业》2022年第12期68-74,共7页Food and Fermentation Industries

基　　金：河南省科技攻关重点研发与推广专项(202102310021);国家自然科学基金联合基金(U1904101);郑州轻工业大学校企联合横向项目(0123/24100000210)。

摘　　要：β-苯乙醇是白酒中的一种重要的香气成分和香气前体物质,提高其浓度有利于丰富白酒的香气层次。该文通过从贾湖高温堆积酒醅中分离纯化筛选获得1株高产β-苯乙醇的毕赤酵母。经鉴定该菌株为库德里阿兹威(氏)毕赤酵母(Pichia kudriavzevii)。通过考查温度、pH、L-苯丙氨酸(L-phenylalanine,L-Phe)、碳源、氮源等单因素变量对β-苯乙醇合成的影响,结合正交试验确定了最优转化培养基和发酵条件,从而大幅提高β-苯乙醇发酵水平至(3.74±0.084)g/L,比优化前提高了86.07%。采用气质联用仪分析该酵母发酵后的挥发性风味物质,结果表明该菌株能合成苯乙醇、乙酸苯乙酯、2-苯乙基-环己烷-1,3-二酮等多种对白酒品质有重要贡献的风味物质,说明该产香特性有利于其在白酒酿造中的进一步应用。β-phenylethanol is an important aroma component and aroma precursor in Chinese Baijiu,increasing its concentration is beneficial to enrich the aroma level of Chinese Baijiu.A highβ-phenylethanol producing strain was screened by isolation and purification from Jiahu high-temperature stacking fermented grains.The strain was identified as Pichia kudriavzevii.Theβ-phenylethanol production conditions including temperature,pH,L-Phe,carbon source,nitrogen source was optimized using a single factor step-by-step method and orthogonal experimental design.Under the optimal conditions,theβ-phenylethanol yield reached(3.74±0.084)g/L,representing an increase of 86%compared with the initial production.A total of 26 volatile compounds were detected by GC-MS,includingβ-phenylethanol,phenylethyl acetate,and 2-phenethyl-cyclohexane-1,3-dione,which are important for the quality of Baijiu.These characteristics are conducive to its further application in Baijiu brewing.

关 键 词：Β-苯乙醇 高温堆积 毕赤酵母 发酵条件优化 产香特性 

分 类 号：TS262.3[轻工技术与工程—发酵工程]