酱醪贝莱斯芽胞杆菌四甲基吡嗪高产菌的选育及其发酵优化  

Breeding and Fermentation Optimization of Tetramethylpyrazine Producing Strain of Bacillus velezensis Screened from Moromi

作　　者：万雨薇 林琛 闫子恒 王洁丽 刘俊良 韦现鹏 周尚庭 蒋雪薇[1,2] Wan Yuwei;Lin Chen;Yan Ziheng;Wang Jieli;Liu Junliang;Wei Xianpeng;Zhou Shangting;Jiang Xuewei(School of Food Science and Bioengineering,Changsha University of Science and Technology,Changsha 410114;Hunan Provincial Engineering Technology Research Center for Condiment Fermentation,Changsha 410600;Jiajia Food Group Co.Ltd.,Changsha 410600)

机构地区：[1]长沙理工大学食品与生物工程学院,长沙410114 [2]湖南省调味品发酵工程技术研究中心,长沙410600 [3]加加食品集团股份有限公司,长沙410600

出　　处：《中国食品学报》2023年第8期175-185,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：湖南省自然科学基金面上项目(2021JJ30700);湖南省教育厅重点项目(21A0197);长沙市科技计划重点研发项目(kq2004072,kh2005095)。

摘　　要：为获得四甲基吡嗪(TTMP)高产发酵菌株,以酱醪中筛选的贝莱斯芽胞杆菌CS1.11为出发菌株,进行紫外诱变,以酪素平板水解圈直径及乙偶姻显色反应为指标进行初筛,以蒸煮豆粕和焙炒小麦为原料固态发酵TTMP进行复筛,得到3株突变株。蛋白酶、淀粉酶活力及乙偶姻合成能力研究表明,其中2株突变株CS1.11-32、CS1.11-33更优,其TTMP的积累量较出发菌株分别提升了47.64%,78.89%,适用于酱油发酵体系。对影响TTMP积累的炒麦添加量、加水量、接种量、发酵温度及搅拌次数进行2株菌的对比发酵研究,CS1.11-33显示出更优的TTMP积累能力。响应面试验优化得出CS1.11-33固态发酵积累TTMP的最佳发酵条件为:炒麦添加量44%,加水量29%,发酵温度37℃,接种量8%,发酵过程中不进行搅拌,在此条件下TTMP积累量最大达到1895.08 mg/kg干基,是其优化前的2.6倍。酱醪贝莱斯芽胞杆菌TTMP高产株的选育及其发酵研究将为提高酱油中TTMP浓度、快速增强酱香及促进TTMP的功能性应用奠定基础。In order to obtain a high-yield fermentation strain of 2,3,5,6-tetramethylpyrazine(TTMP),Bacillus velezensis CS1.11 screened from moromi was mutated by ultraviolet radiation.The diameter of casein plate hydrolysis ring and the intensity of acetoin color reaction were used as indicators for preliminary screening.The solid-state fermentation of TTMP from steamed soybean meal and roasted wheat was rescreened,and three mutant strains were obtained.Study on protease,amylase activity as well as acetoin synthesis ability showed that two mutant strains CS1.11-32 and CS1.11-33 were better than another,and their TTMP accumulation increased by 47.64% and 78.89%,respectively,compared with the original strain,which were suitable for soy sauce fermentation.The effects of roasted wheat addition amount,water addition amount,inoculation amount,fermentation temperature,and stirring times on the accumulation of TTMP were studied and CS1.11-33 showed better TTMP accumulation ability compared with CS1.11-32.The optimal fermentation conditions for solid-state fermentation of CS1.11-33 to accumulate TTMP were obtained by response surface methodology as follows:Roasted wheat addition of 44%,water addition of 29%,fermentation temperature of 37 ℃,inoculation amount of 8%,and no stirring during fermentation.Under these conditions,the maximum accumulation of TTMP reached1 895.08 mg/kg dry basis,2.6 times that before optimization.Breeding and fermentation research of Bacillus velezensis TTMP high-yield strain in moromi will lay the foundation for increasing TTMP concentration in soy sauce,rapidly enhancing Jiang-flavor,and promoting the functional application of TTMP.

关 键 词：四甲基吡嗪 贝莱斯芽胞杆菌 选育 酱醪 响应面优化 

分 类 号：TS264.21[轻工技术与工程—发酵工程]