低产高级醇酵母的筛选及其发酵特性研究  

Screening and fermentation characteristics of low-yield higher alcohol yeast

作　　者：毛豪 朱澳迪 徐锦 方尚玲 李良 董孝元 陈茂彬 MAO Hao;ZHU Aodi;XU Jin;FANG Shangling;LI Liang;DONG Xiaoyuan;CHEN Maobin(Hubei Key Laboratory of Industrial Microbiology,Cooperative Innovation Center of Industrial Fermentation(Ministry of Education&Hubei Province),Key Laboratory of Fermentation Engineering(Ministry of Education),School of Food and Biological Engineering,Hubei University of Technology,Wuhan 430068,China;Yellow Crane Tower Wine Co.,Ltd.,Wuhan 430068,China)

机构地区：[1]湖北工业大学生物工程与食品学院发酵工程教育部重点实验室工业发酵省部共建协同创新中心工业微生物湖北省重点实验室,湖北武汉430068 [2]黄鹤楼酒业有限公司,湖北武汉430068

出　　处：《中国酿造》2023年第5期165-170,共6页China Brewing

基　　金：“十三五”国家重点研发计划项目(2016YFD0400500);湖北省科技厅重大专项(2018ABA084)。

摘　　要：为了得到低产高级醇的酵母菌株,采用传统筛选方式从发酵酒醅中筛选菌株,采用分子生物学技术对其进行鉴定并研究其发酵特性。结果表明,从样品中得到1株低产高级醇菌株F11,其异丁醇和异戊醇的总产量为199.09 mg/L,比对照菌株低22.50%;该菌株耐受性强,在温度42℃、糖度25°Bx、乙醇体积分数12%,乳酸体积分数5%,乙酸体积分数5‰,己酸体积分数1‰的条件下仍能正常生长,鉴定结果表明该菌株为库德里阿兹威毕赤酵母(Pichia kudriavzevii)。该菌株产高级醇的阶段主要在主发酵期,其挥发性代谢物中酯、醇、酸、醛类化合物占挥发物总量的84.16%,适合在发酵酒和蒸馏酒中应用。In order to obtain yeast strains with low yield of higher alcohol,strains were screened from fermented grains by traditional screening methods,identified by molecular biology techniques and the fermentation characteristics were studied.The results showed that a low-yield higher alcohol strain F11 was obtained from the samples,its total production of isobutanol and isopentanol was 199.09 mg/L,22.50%lower than that of the control strain.It could still grow normally under the conditions of temperature 42℃,sugar degree 25°Bx,ethanol 12%,lactic acid 5%,acetic acid 5‰,and caproic acid 1‰,which showed strong tolerance.It was identified as Pichia kudriavzevii.The production stage of higher alcohols of this strain was mainly in the main fermentation stage,and the esters,alcohols,acids and aldehydes accounted for 84.16%of the total volatiles,which was suitable for application in fermented alcoholic drink and distilled spirit.

关 键 词：高级醇 异丁醇 异戊醇 库德里阿兹威毕赤酵母 

分 类 号：Q93[生物学—微生物学]