酱醪生香酵母的选育及其生长动力学研究  

Breeding and growth kinetics of aroma-producing yeast from soy sauce mash

作　　者：康艳丽 陈作林 曾小波 钟武杰[1] 朱新贵[1] KANG Yanli;CHEN Zuolin;ZENG Xiaobo;ZHONG Wujie;ZHU Xingui(College of Food Science,South China Agricultural University,Guangzhou 510642,China;Lee Kum Kee(Xinhui)Food Co.,Ltd.,Jiangmen 529156,China)

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]李锦记(新会)食品有限公司,广东江门529156

出　　处：《中国酿造》2023年第4期118-124,共7页China Brewing

基　　金：广东省重点领域研发计划项目(2020B020226006);江门市基础与理论科学研究类科技计划项目(2020030103190009059)。

摘　　要：该研究从酱醪中筛选耐盐生香酵母,结合形态学观察、生理生化试验及分子生物学技术对其进行鉴定及耐盐性分析,采用单因素试验及响应面试验对其培养条件进行优化,并对其生长动力学进行研究。结果表明,筛选获得一株耐盐生香酵母(编号为Flae04),经鉴定为鲁氏接合酵母(Zygosaccharomyces rouxii),该菌株可耐受20%的盐浓度;其最适培养条件为接种量1%,初始pH值5.7,培养温度28℃,培养时间48 h,转速181 r/min。在此优化条件下,酵母Flae04的细胞数为3.33×108CFU/mL;基于Logistic方程与类LuedekingPiret方程分别建立细胞生长动力学模型和底物消耗动力学模型,相关系数R2分别为0.997和0.995,说明试验值与模型拟合良好,表明所建模型能较好的反映该酵母分批培养的生长规律。A salt-tolerant aroma-producing yeast was screened from soy sauce mash and was identified using morphological observation,physiological and biochemical tests and molecular biological techniques,and the salt tolerance of the yeast was analyzed.The culture conditions of the strain were optimized by single factor test and response surface test,and its growth kinetics was studied.The results showed that a salt-tolerant aroma-producing yeast(coded as Flae04)was screened and identified as Zygosaccharomyces rouxii,which could tolerate 20%salt concentration.The optimal culture conditions were inoculum 1%,initial pH 5.7,culture temperature 28℃,time 48 h,and rotation speed 181 r/min.Under the optimal conditions,the cells number of the yeast Flae04 was 3.33×108 CFU/ml.The cell growth kinetics model and substrate consumption kinetics model were established based on Logistic equation and Luedeking-Piret-like equation,the correlation coefficients R2 were 0.997 and 0.995,respectively.It indicated the experimental values fitted well with the model which suggested the established model could better reflect the growth pattern of the yeast Flae04 in batch culture.

关 键 词：酱醪 生香酵母 分离鉴定 培养条件 响应面法 动力学模型 

分 类 号：TS261.1[轻工技术与工程—发酵工程]