首页|1株乙酸乙酯高产酵母的筛选及其特性研究

1株乙酸乙酯高产酵母的筛选及其特性研究

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  • 国家科技期刊平台
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以腐烂菠萝为原料,通过发酵筛选和产物分析,获得1株乙酸乙酯高产菌种CZ-17.经过形态特征、生理生化特征和18S rDNA分子生物学分析,该菌种被鉴定为马克斯克鲁维酵母(Kluyveromyces marxianus).通过发酵条件的优选试验,确定菌种CZ-17的最佳摇瓶发酵条件为:温度28℃、初始pH值为5.5,转速180 r/min,乙酸乙酯的最高产量达3.13 g/L.在含有0～ 160 g/L NaCl的培养基中进行耐盐性试验,菌种CZ-17表现出较强的耐盐性.
Screening and characterization of a high ethyl acetate-producing yeast
By fermentation screening and product analysis, a strain named CZ-17 with high ethyl acetate-production was isolated from natural rotten pineapple.The strain CZ-17 was identified as Kluyveromyces marxianus by morphological characteristics observation, physiological and biochemical test and 18S rDNA sequences analysis.By means of optimal tests, the best fermentation conditions for ethyl acetate production were determined as temperature of 28 ℃, initial pH of 5.5 and rotation speed of 180 r/min.The highest yield of ethyl acetate reached 3.13 g/L under the optimal conditions.Series of salt tolerance tests were performed in a medium containing 0 ～ 160 g/L sodium chloride.Result showed that the strain CZ-17 possessed great salt resistance.

ethyl acetateyeastscreencharacterization

陈维新、李静、王瑶、黄桂凤、邓毛程

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广东轻工职业技术学院,广东广州,510300

乙酸乙酯 酵母 筛选 特性

湛江市科技计划项目广东高校特色调味品工程技术开发中心建设项目广东轻工职业技术学院自然科学启动基金广东轻工职业技术学院自然科学启动基金

2014A03001GCZX-B1103KJ201207KJ201414

2015

10.13995/j.cnki.11-1802/ts.201509017

食品与发酵工业
中国食品发酵工业研究院 全国食品与发酵工业信息中心

食品与发酵工业

CSTPCDCSCD北大核心
影响因子：0.761
ISSN：0253-990X
年,卷(期)：2015.41(9)
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