中国酿造2024,Vol.43Issue(4) :81-84.DOI:10.11882/j.issn.0254-5071.2024.04.012

产香酵母菌丸麦曲固态发酵系统构建及其生长动力学研究

Construction of Wanmai-Qu solid-state fermentation system with aroma-producing yeast and its growth kinetic

黄治国 张晴雯 郑若欣 曾波 任志强 邓杰 谢军
中国酿造2024,Vol.43Issue(4) :81-84.DOI:10.11882/j.issn.0254-5071.2024.04.012

产香酵母菌丸麦曲固态发酵系统构建及其生长动力学研究

Construction of Wanmai-Qu solid-state fermentation system with aroma-producing yeast and its growth kinetic

黄治国 1张晴雯 2郑若欣 3曾波 2任志强 1邓杰 1谢军1
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作者信息

  • 1. 四川轻化工大学酿酒生物技术及应用四川省重点实验室,四川 宜宾 644000;四川轻化工大学 中国轻工业酿酒生物技术及智能制造重点实验室,四川 宜宾 644000
  • 2. 四川轻化工大学酿酒生物技术及应用四川省重点实验室,四川 宜宾 644000
  • 3. 四川国检检测有限责任公司,四川 泸州 646000
  • 折叠

摘要

该研究设计了双层浅盘式生物反应器,以丸麦(去皮小麦)为培养基质,不同产香酵母为菌种,搭建丸麦曲固态发酵系统,并根据Logistic模型建立菌体生长动力学模型.结果表明,季也蒙毕赤酵母(Meyerozyma guilliermondii)、异常威克汉姆酵母(Wicker-hamomyces anomalus)、马尔克斯克鲁维酵母(Kluyveromyces marxianus)、葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)固态发酵26 h,丸麦曲中酵母活菌数均达4×109CFU/g以上.成功建立了4种产香酵母的Logistic模型(R2>0.96,P值均<0.001),模型拟合值与试验值间的相对误差均<3%,说明该模型能较好地反映4种产香酵母在丸麦上的生长特征.

Abstract

A double-layer tray bioreactor was designed.Using Wanmai(peeled wheat)as the fermentation substrate and different aroma-producing yeasts as strains,the solid-state fermentation system for Wanmai-Qu was established.Meanwhile,the growth kinetics model of yeast was established based on the Logistic model.The results showed that the viable counts of Meyerozyma guilliennondii,Wickerhamyces anomalus,Kluyveromyces marxianus and Hanseniaspora uvarum in Wanmai-Qu were all above 4×109 CFU/g after solid-state fermentation for 26 h.The growth kinetics models of 4 aroma-producing strains of yeast were successfully established(R2>0.96,P<0.001),and the relative error between the fitted values and experimental values of the four models was less than 3%,which could well reflect the growth characteristics of the 4 aroma-producing yeasts on Wanmai.

关键词

丸麦曲/产香酵母菌/生物反应器/固态发酵/生长动力学

Key words

Wanmai-Qu/aroma-producing yeast/bioreactor/solid-state fermentation/growth kinetics

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基金项目

四川省科技创新创业苗子工程项目(23MZGC0042)

出版年

2024
中国酿造
中国调味品协会 北京食品科学研究院

中国酿造

CSTPCD北大核心
影响因子:0.759
ISSN:0254-5071
参考文献量26
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