高产酚酸菌株筛选及其在清香型白酒生产中的应用  

Screening of Strains with High Yield of Phenolic Acids and Their Application in the Production of Qingxiang Baijiu

作　　者：李锐 江威 吕义俊 叶凯 许银 杨强 杨生智 陈申习 LI Rui;JIANG Wei;LÜYijun;YE Kai;XU Yin;YANG Qiang;YANG Shengzhi;CHEN Shenxi(Hubei Key Lab for Quality and Safety Control of Traditional Chinese Medicine and Healthcare Food,Jing Brand Research Institute,Jing Brand Co.Ltd.,Huangshi,Hubei 435100,China)

机构地区：[1]劲牌有限公司劲牌研究院中药保健食品质量与安全湖北省重点实验室,湖北黄石435100

出　　处：《酿酒科技》2024年第7期50-55,共6页Liquor-Making Science & Technology

基　　金：湖北省自然科学基金(2022CFB137);湖北省重点研发计划(2023BBB004)

摘　　要：为了筛选高产酚酸的功能菌株,对菌种库中保藏的213株菌进行底物平板初筛和产阿魏酸酯酶酶活测定复筛,初步得到4株具有产酚酸潜力的菌株M198、M202、B249和B263。针对4株菌进行实验室固态发酵,结果表明添加菌株M198(分枝横梗霉)酒样中酚酸含量较高,M198麸皮种与桂花曲以1∶5配比时酒样中酚酸含量最高,达到103.48μg/L。通过产酶发酵实验确定菌株M198最适产酶条件为接种量10^(7)~10^(8)CFU/g、初始pH4.0、培养温度32℃、培养时间6 d。该菌株应用于车间生产时,酒样中酚酸含量与对照相比提高了29.31%,总酯含量提高了37.65%。本研究筛选获得了一株酚酸产量较高的分枝横梗霉,在清香型白酒生产中具有高产酚酸的能力,为提升清香型白酒的健康内涵提供了理论依据。In order to obtain functional strains with high yield of phenolic acids,213 strains preserved in the strain bank were screened by plate screening and ferulic acid esterase activity assay.Four strains with potential for phenolic acids production(M198,M202,B249,B263)were preliminarily obtained.Lichtheimia ramosa M198 had the highest yield of phenolic acids(103.48μg/L)when mixed with Guihuaqu at a ratio of 1∶5.The optimal enzyme production parameters for strain M198 were determined through experiments as follows:the inoculation amount was 10^(7)CFU/g to 10^(8)CFU/g,the initial pH was 4.0,the cultivation temperature was 32℃,and the cultivation time was 6 days.When strain M198 was applied to workshop production,the contents of phenolic acids and total esters increased by 29.31%and 37.65%compared with the control.This study has obtained a Lichtheimia ramosa strain with high yield of phenolic acids,which can increase the production of phenolic acids during the production of Qingxiang Baijiu.This study has provided a theoretical basis for improving the healthy function of Qingxiang Baijiu.

关 键 词：清香型白酒 阿魏酸酯酶 酚酸 酿酒生产 

分 类 号：TS261.1[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]