常压室温等离子诱变筛选高产酯酶的菠萝蜜果酒酿酒酵母  

Screening of a Saccharomyces cerevisiae strain with high esterase production by ARTP mutagenesis for jackfruit wine brewing

作　　者：张雪 吴叶 陈雪雪 陈星光 杨华 陆健[1,2,3] 吴殿辉[1,2,3] ZHANG Xue;WU Ye;CHEN Xuexue;CHEN Xingguang;YANG Hua;LU Jian;WU Dianhui(Key Laboratory of Industrial Biotechnology,Ministry of Education,School of Biotechnology,Jiangnan University,Wuxi 214122,China;National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing,Jiangnan University,Wuxi 214122,China;Jiangsu Provincial Research Center for Bioactive Product Processing Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]工业生物技术教育部重点实验室,江南大学生物工程学院,江苏无锡214122 [2]粮食发酵与食品生物制造国家工程研究中心(江南大学),江苏无锡214122 [3]江苏省生物活性制品加工工程技术研究中心(江南大学),江苏无锡214122

出　　处：《食品与发酵工业》2022年第22期110-118,共9页Food and Fermentation Industries

基　　金：宁夏回族自治区重点研发计划(2020BFH2005);高等学校学科创新引智计划(111计划)项目(111-206);江苏高校优势学科建设工程资助项目。

摘　　要：该研究的目的是选育1株高产酯酶的酿酒酵母,通过增加菠萝蜜酒中酯类的含量提高菠萝蜜酒的香气质量。以菠萝蜜果浆自然发酵液中分离获得的1株产酯酶酿酒酵母CS31为出发菌株,利用常压室温等离子体(atmospheric and room temperature plasma,ARTP)进行诱变育种,通过酒精耐受性实验、杜氏小管产气实验及菠萝蜜果酒发酵性能实验进行初筛,检测菌株对不同碳链长度底物(C2、C4和C6)的酯酶活性进行复筛,选育出1株能顺利完成果酒发酵的高产酯酶突变菌株YB93。随后,通过比较突变菌株YB93和出发菌株发酵菠萝蜜果酒的香气成分,进一步验证该突变菌株的产香能力。结果表明,突变菌株YB93的酯酶(C2~C6)比活力均明显高于出发菌株CS31,其中YB93的最大的酯酶(C2)比活力(952.67 U/g)比CS31(764.32 U/g)高出24.64%。相对于出发菌株,经突变菌株YB93发酵的酒样总挥发性物质提高了34.28%,酯类物质提高了60.67%,有效地提升了果酒中果香和花香类化合物的含量,明显增强了菠萝蜜果酒的香气品质。此外,突变菌株YB93经鉴定为酿酒酵母(Saccharomyces cerevisiae),且5次连续传代性能稳定,具有应用于果酒发酵的潜力。The purpose of this study was to select a Saccharomyces cerevisiae strain with high esterase production to increase the con-tent of esters in jackfruit wine,so as to enhance the aroma quality of jackfruit wine.A yeast strain CS31with esterase-production was pre-viously isolated from the natural fermentation broth of jackfruit fruit pulp,which was selected for mutation breeding by atmospheric pres-sure room temperature plasma(ARTP).The primary screening was carried out by alcohol tolerance test,Duchenne tubular gas production test and jackfruit wine fermentation,while the esterase activities of various carbon chain length substrates(C_(2),C_(4),and C_(6))were detec-ted for further screening.As a result,a mutant strain YB93 with high esterase production was selected,which could successfully complete the fermentation of jackfruit wine.Then,the aroma-producing ability of the mutant strain was further verified by comparing the aroma com-ponents of jackfruit wine fermented by the mutant strain YB93 and the original strain,respectively.The results showed that the specific activity of esterase(C_(2)-C_(6))of the mutant strain YB93 was significantly higher than those of the original strain CS31.While the maxi-mum specific activity of esterase(C_(2))of YB93(952.67 U/g)was 24.64%higher than that of CS31(764.32 U/g).Compared with the starting strain,the total volatile compounds and esters of the jackfruit wine fermented by mutant strain YB93 increased by 34.28%and 60.67%,respectively,which effectively increased the content of fruity and floral compounds and significantly enhanced the aroma quality of jackfruit wine.In addition,the mutant strain YB93 was identified as S.cerevisiae,and its fermentation performance was stable after five successive generations,which had the potential to be applied in fruit wine fermentation.

关 键 词：菠萝蜜果酒 酿酒酵母 常压室温等离子诱变 酯酶 酯类物质 

分 类 号：TS262.7[轻工技术与工程—发酵工程]