微生物发酵开发杏果渣香料的研究  

Development of apricot pomace flavoring by microbial fermentation

作　　者：杨靖 刘广昊 王琼波[2] 韩丽 王清福 赵志伟 李蕾 王秋领 YANG Jing;LIU Guanghao;WANG Qiongbo;HAN Li;WANG Qingfu;ZHAO Zhiwei;LI Lei;WANG Qiuling(College of Tobacco Science and Engineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Department of Food Nutrition,Luohe Medical College,Luohe 462002,China;College of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou 450001,China;Technology Center,China Tobacco Henan Industrial Co.,Ltd.,Zhengzhou 450002,China)

机构地区：[1]郑州轻工业大学烟草科学与工程学院,河南郑州450001 [2]漯河医学高等专科学校食品营养系,河南漯河462002 [3]郑州轻工业大学食品与生物工程学院,河南郑州450001 [4]河南中烟工业有限责任公司技术中心,河南郑州450002

出　　处：《轻工学报》2025年第2期1-12,共12页Journal of Light Industry

基　　金：中国烟草总公司重点研发项目(110202202006)。

摘　　要：为开发杏果渣香料,从杏果园土壤中分离筛选产香效果最佳的菌株,利用单因素试验和Box-Behnken响应面试验优化该菌株发酵杏果渣的工艺条件,并对其关键酶进行初步定位。结果表明:产香效果最佳的菌株LY13经鉴定为维克汉姆酵母菌(Wickerhamomyces),杏果渣经该菌株发酵后呈现丰富的甜香、果香和花香,且发酵液中醇类、酯类和酮类物质总量均较高;最佳发酵工艺条件为发酵转速145 r/min、发酵时间49 h、发酵温度31℃、初始pH值7.1,在此条件下,发酵产物中挥发性香气物质的总量可达135.38μg/g,且该菌株的产香关键酶主要为细胞膜酶。本研究可为产香微生物提供新型菌株资源,也为后续杏果渣发酵香料的工业化生产提供理论基础。To develop apricot pomace flavoring,the most effective aroma-producing strain was isolated and screened from apricot orchard soil.The process conditions for microbial fermentation of apricot pomace by this strain were optimized using single-factor experiments and Box-Behnken response surface methodology,and the key enzyme was preliminarily identified.The results showed that the strain LY13,identified as Wickerhamomyces,exhibited the best aroma-producing effect.After fermentation of apricot pomace by this strain,the resulting product exhibited rich sweet,fruity,and floral aromas,with a high total content of alcohols,esters,and ketones in the fermentation liquid.The optimal fermentation conditions were a stirring speed of 145 r/min,a fermentation time of 49 h,a fermentation temperature of 31℃,and an initial pH of 7.1.Under these conditions,the total content of volatile aromatic compounds in the fermented product reached 135.38μg/g,and the key enzyme responsible for aroma production was mainly present in the cell membrane.This study provides a novel strain resource for aroma-producing microorganisms and lays a theoretical forndation for the industrial production of apricot pomace flavoring through microbial fermentation.

关 键 词：杏果渣 微生物发酵 香料 关键酶 

分 类 号：TS41[农业科学—烟草工业] TS201.3