白酒酿造副产物黄水中产酯酵母菌株分离鉴定及产酯条件优化  

Isolation and Identification of Ester-producing Yeast Strains from Yellow Water(a By-product of Liquor Brewing)and Optimization of Ester-producing Conditions

作　　者：申旻 陈雅楠 刘瑶 刘晨[2] 朱晨辉[3] 薛文娇[2] SHEN Min;CHEN Yanan;LIU Yao;LIU Chen;ZHU Chenhui;XUE Wenjiao(Shaanxi Taibai Liquor Co.,Ltd.,Baoji Shaanxi 722300;Shaanxi Institute of Microbiology,Xi'an Shaanxi 710043;Northwest University,Xi'an Shaanxi 710069)

机构地区：[1]陕西省太白酒业有限责任公司,陕西宝鸡722300 [2]陕西省微生物研究所,陕西西安710043 [3]西北大学,陕西西安710069

出　　处：《现代农业科技》2024年第12期154-159,166,共7页Modern Agricultural Science and Technology

基　　金：陕西省科技计划项目(2023-YBNY-198)。

摘　　要：利用三丁酸甘油酯法,从太白酒酿造副产物黄水中分离筛选出产酯能力相对较高的酵母菌株,并对最高酶活菌株进行16S rDNA鉴定,结果确定其为异威克汉逊酵母(Wickerhamomyces anomalus)。根据单因素试验结果,结合Box-Behnken Design-响应面试验优化该菌株的培养条件。结果表明,当初始乙醇体积分数为3%、发酵pH值为5.5、发酵时间为48 h、发酵温度为34℃时,该菌株能继续生长,且酯化能力明显增强,总酯含量从4.1330 g/L提高至9.9100 g/L,其中代表性组分乙酸乙酯的相对含量从41.7200 mg/100 mL提高到302.1200 mg/100 mL。Yeast strains with relatively high ester-producing capacity were isolated from yellow water(a by-product of Taibai liquor brewing)by the tributyl glyceride method.The strain with the highest esterification capability was identified as Wickerhamomyces anomalus by 16S rDNA sequence analysis.Next,optimal culture conditions of this strain were determined by single factor experiment combined with Box-Behnken Design-response surface experiment.The results showed that the optimal culture conditions of yeast strain isolated from yellow water were as follows:initial volume fraction of the ethanol was 3%,pH value was 5.5,fermentation time was 48 h and fermentation temperature was 34℃.Under the optimal culture conditions,the strain could still continue to grow,and its esterification capability significantly enhanced,the total ester content increased from 4.1330 g/L to 9.9100 g/L.The relative content of ethyl acetate(representative components of total ester)increased from 41.7200 mg/100 mL to 302.1200 mg/100 mL.

关 键 词：白酒 黄水 产酯酵母 分离鉴定 酯化能力 条件优化 

分 类 号：TS261.9[轻工技术与工程—发酵工程]