咖啡湿法发酵中产醇酵母的筛选及产醇条件优化  

Screening of Ethanol-Producing Yeast in Coffee Degumming and Optimization of Ethanol-Producing Conditions

作　　者：赵桐桦 徐心悦 罗麟霜 万丽琼 索玉凯 ZHAO Tonghua;XU Xinyue;LUO Linshuang;WAN Liqiong;SUO Yukai(Key Laboratory of Chemistry in Ethnic Medicinal Resources,State Ethnic Affairs Commission&Ministry of Education,School of Ethnic Medicine,Yunnan Minzu University,Kunming 650500)

机构地区：[1]云南民族大学民族医药学院,民族药资源化学国家民委-教育部重点实验室,昆明650500

出　　处：《食品工业》2023年第7期44-48,共5页The Food Industry

基　　金：教育部基金项目(C176280103);云南省共建重点项目优势学科对接云南咖啡产业发展。

摘　　要：为筛选具备优良产醇能力的菌株,从云南小粒咖啡湿法发酵液中共分离得到20余株菌,其中1株酵母YMU03产醇能力优良。通过形态学及分子生物学鉴定,为异常威克汉姆酵母(Wickerhamomyces anomalus)。经单因素试验和响应面试验分析,该菌株的最佳产醇条件为发酵时间72.6 h、发酵温度28.0℃、黄豆粉添加量39.4 g/L、初始pH 4.9。在此条件下乙醇质量浓度可达127.5 g/L。该菌株可用于咖啡果酒的生产及以咖啡废弃物为底物的乙醇发酵,促进咖啡产业的可持续发展。In order to screen the strains with excellent ethanol-producing ability,more than 20 strains were isolated from the coffee degumming broth of Coffee arabica L,among which strain YMU03 had excellent ethanol-producing ability.Wickerhamomyces anomalus was identified by morphology and molecular biology.The optimal ethanol production condition was as follows:fermentation time 72.6 h,fermentation temperature 28.0℃,soybean powder dosage 39.4 g/L,and initial pH 4.9.Under this condition,the ethanol concentration could reach 127.5 g/L.The strain could be used in the production of coffee wine and ethanol fermentation with coffee waste as substrate,which could promote the sustainable development of coffee industry.

关 键 词：咖啡湿法发酵 酒精发酵 异常威克汉姆酵母 产醇条件优化 响应面分析 

分 类 号：TS273[轻工技术与工程—农产品加工及贮藏工程]