产脂肪酶菌株的筛选、酶学特性及其接种对酸肉风味物质的影响  

Screening and Enzymatic Properties of Lipase-producing Strains and Effects of Their Inoculation on Flavor Compounds of Fermented Sour Meat

作　　者：蒋翠翠 尚昊 张素芳 梁会朋 纪超凡 陈映羲 林心萍 JIANG Cuicui;SHANG Hao;ZHANG Sufang;LIANG Huipeng;JI Chaofan;CHEN Yingxi;LIN Xinping(National Engineering Research Center of Seafood,School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]大连工业大学食品学院,国家海洋食品工程技术研究中心,辽宁大连116034

出　　处：《食品科学》2023年第10期106-113,共8页Food Science

基　　金：“十四五”国家重点研发计划重点专项(2022YFD2100902);国家自然科学基金面上项目(31972204)。

摘　　要：从食品来源菌株中筛选出6株产脂肪酶菌株,其中1株表皮葡萄球菌N30(Staphylococcus epidermidis N30)和1株解脂耶氏酵母菌C11(Yarrowia lipolyticaC11)展示出较高酶活力,分别为1.07 U/mL和0.84 U/mL。对二者酶学性质进行考察,发现二者的脂肪酶最适反应温度为50℃,最适pH值为8.0。S.epidermidis N30的最适底物为C_(4)酯,而Y.lipolytica C11最适底物为C_(8)酯。采用S.epidermidis N30或Y.lipolytica C11对酸肉接种,结果表明二者的添加均可有效提升酸肉中风味物质的生成,尤其是如丁酸乙酯、己酸乙酯、辛酸乙酯、癸酸乙酯、壬醛和1-辛烯-3-醇的含量,从而促进酸肉中果香、花香、酒香、蘑菇和脂香等香气的产生。In this study,six lipase-producing strains from food sources were screened for their ability to produce lipase.Among them,Staphylococcus epidermidis N30 and Yarrowia lipolytica C11 demonstrated high enzyme activities of 1.07 and 0.84 U/mL,respectively.They had the following enzymatic properties:optimum reaction temperature of 50℃and pH of 8.0.The optimum substrate for S.epidermidis N30 was C_(4) ester,while that for Y.lipolytica C11 was C_(8) ester.The inoculation of sour meat with S.epidermidis N30 or Y.lipolytica C11 effectively enhanced the production of flavor substances,especially ethyl butyrate,ethyl caproate,ethyl caprylate,ethyl caprate,nonanal and 1-octen-3-ol,thus promoting the production of fruity,floral,wine-like,mushroom-like and fatty aromas in sour meat.

关 键 词：脂肪酶 表皮葡萄球菌 解脂耶氏酵母 酶学性质 发酵肉 风味 

分 类 号：TS251.1[轻工技术与工程—农产品加工及贮藏工程]