烟叶提取液中酿酒酵母发酵产酯条件优化及其效果评价  

Optimization of fermentation conditions and effect evaluation of ester production by Saccharomyces cerevisiae in tobacco extract

作　　者：殷沛沛 王磊 马梦婷 蔡育倩 侯嘉怡 宋佳[2] 王敏[2] 周桂园 YIN Peipei;WANG Lei;MA Mengting;CAI Yuqian;HOU Jiayi;SONG Jia;WANG Min;ZHOU Guiyuan(China Tobacco Yunnan Industrial Co.,Ltd.,Kunming 650106,China;College of Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China)

机构地区：[1]云南中烟工业有限责任公司,云南昆明650106 [2]天津科技大学生物工程学院,天津300457

出　　处：《中国酿造》2025年第3期253-257,共5页China Brewing

基　　金：云南中烟工业有限责任公司科技项目(2022YL03)。

摘　　要：为提高发酵烟叶提取液中酯类化合物的含量,该研究以烟叶提取液为发酵基质,酿酒酵母(Saccharomyces cerevisiae)SMR-SC-11为发酵菌种,以酯类化合物含量为评价指标,采用单因素及响应面试验优化其发酵条件,并对烟叶提取液发酵前后理化指标进行分析。结果表明,最佳发酵条件为发酵时间111 h,发酵温度32℃,接种量5%,初始pH值6.7。在此优化条件下,酯类化合物产量为2.28 g/L,与发酵前相比,发酵后烟叶提取液中酯类化合物含量提高714.28%。蛋白质、总糖、还原糖和氨基酸态氮含量分别降低26.7%、23.6%、33.0%、58.3%,Na+和K+含量无明显变化。In order to increase the content of ester compounds in fermented tobacco extract,using tobacco extract as fermentation substrate and Saccharomyces cerevisiae SMR-SC-11 as fermentation strain,the fermentation conditions were optimized by single factor and response surface test with ester contents as evaluation index,and the physicochemical indexes of tobacco extract were analyzed before and after fermentation.The results showed that the optimal fermentation conditions were:fermentation time 111 h,temperature 32℃,inoculum 5%,initial pH 6.7.Under the optimized conditions,the ester compounds yield was 2.28 g/L,and the ester compounds contents in tobacco extract after fermentation was increased by 714.28%compared with that before fermentation.The contents of protein,total sugar,reducing sugar and amino acid nitrogen was decreased by 26.7%,23.6%,33.0%and 58.3%,respectively,while the contents of Na+and K+had no significant change.

关 键 词：酿酒酵母 烟叶提取液 发酵条件优化 响应面法 酯类物质 

分 类 号：TS414[农业科学—烟草工业] TS261.1