一株生香酵母的筛选鉴定及其产酯发酵条件优化  

Screening and identification of an aroma-producing yeast and optimization of fermentationconditions for ester production

作　　者：陈力 李珂 陈辉太 戴奕杰 李宗军 CHEN Li;LI Ke;CHEN Huitai;DAI Yijie;LI Zongjun(School of Food Science and Technology,Hunan Agricultural University,Changsha 410000,China;Hunan Guoyuan Liquor IndustryCo.,Ltd.,Yueyang 414000,China;School of Biology and Environmental Engineering,Guiyang University,Guiyang 550005,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410000 [2]湖南国渊酒业有限公司,湖南岳阳414000 [3]贵阳学院生物与环境工程学院,贵州贵阳550005

出　　处：《中国酿造》2024年第12期96-102,共7页China Brewing

基　　金：贵阳学院博士科研启动经费资助(GYU-KY-2022)。

摘　　要：该研究采用传统培养分离法、嗅闻法及测定总酯产量从酒糟、酒曲、葡萄、柿子、酒醅、酸菜样品中分离筛选一株优良生香酵母菌,通过形态学观察、生理生化试验及分子生物学技术对其进行菌种鉴定,并研究其耐受性。以总酯产量为响应值,采用单因素试验及响应面试验对筛选菌株的发酵条件进行优化。结果表明,共分离纯化出64株酵母菌,从柿子样品中筛选得到一株生香效果优良的酵母菌S1,经鉴定其为克鲁维毕赤酵母(Pichia kluyveri),该菌的最适生长温度为28℃、最适生长pH为6,可耐受温度40℃、pH 2和10、体积分数10%的乙醇和1.0%的乙酸。克鲁维毕赤酵母S1产酯的最优发酵条件为发酵温度32℃、接种量5%、发酵时间5 d,在此优化条件下,总酯产量为1.69 g/L,比优化前提高14.19%。In this study,a superior aroma-producing yeast was isolated and screened from distillers'grains,Jiuqu,grape,persimmon,fermented grains and sauerkraut samples by traditional culture and separation method,smelling method and total ester yield determination,identified by morphological observation,physiological and biochemical tests and molecular biology techniques,and its tolerance was studied.Using total ester content as response value,the fermentation conditions of the screened strains were optimized by single factor tests and response surface tests.The results showed that a total of 64 yeast strains were isolated and purified,and a strain of yeast S1 with superior aroma production property was screened from persimmon samples,which was identified as Pichia kluyveri.The optimal growth temperature of strain S1 was 28℃,the optimal growth pH was 6,which could tolerate temperature 40℃,pH 2 and 10,ethanol with a volume fraction of 10%and acetic acid of 1.0%.The optimal fermentation conditions of P.kluyveri S1 for ester production were fermentation temperature 32℃,inoculum 5%,and fermentation time 5 d,and the total ester content was 1.69 g/L under these optimal conditions,which was 14.19%higher than that before optimization.

关 键 词：生香酵母 筛选 鉴定 总酯 耐受性 发酵条件 响应面试验 

分 类 号：TS261.1[轻工技术与工程—发酵工程]