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高产乙酸乙酯酵母菌的筛选鉴定及发酵条件优化

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该研究采用传统培养分离法及乙酸乙酯产量测定从浓香型白酒酒醅中分离筛选高产乙酸乙酯的酵母菌,通过形态学观察、生理生化试验和ITS序列分析对其进行菌种鉴定,并以乙酸乙酯产量为响应值,通过单因素试验、Plackett-Burman试验和响应面试验对其发酵工艺进行优化.结果表明,分离筛选得到一株高产乙酸乙酯的酵母菌株,编号为Q5-1,经鉴定,其为异常威克汉姆酵母(Wick-erhamomyces anomalus).异常威克汉姆酵母Q5-1发酵产乙酸乙酯的最佳发酵条件为葡萄糖98 g/L、酵母粉19 g/L、初始pH为6.8、接种量6％、发酵时间48 h.在此条件下,乙酸乙酯产量达到4.89 g/L,是优化前的2.49倍,该结果对发酵食品中产香(乙酸乙酯)酵母功能菌的开发利用,以及乙酸乙酯的生物合成与工业化生产具有重要的参考价值.
Screening,identification and fermentation conditions optimization of high-yield ethyl acetate yeast
In this study,the yeast strain with high yield of ethyl acetate was isolated and screened from fermented grains of strong-flavor(Nongxiangxing)Baijiu by traditional culture separation method and ethyl acetate yield determination,and identified by morphological observation,physiological and biochemical tests and ITS sequence analysis.The fermentation process was optimized by single factor tests,Plackett-Burman tests and response surface test with ethyl acetate yield as response value.The results showed that a yeast strain with high yield of ethyl acetate was isolated and screened,named Q5-1,which was identified as Wickerhamomyces anomalus.The optimal fermentation conditions for ethyl acetate production by W.anomalus Q5-1 were as follows:glucose 98 g/L,yeast extract 19 g/L,initial pH 6.8,inoculum 6％,and fermentation time 48 h.Under these conditions,the yield of ethyl acetate reached 4.89 g/L,which was 2.49 times higher than that before optimization.This result had important reference value for the develop-ment and utilization of ethyl acetate-producing yeast strains in fermented food,as well as the biosynthesis and industrial production of ethyl acetate.

fermented grainsethyl acetateWickerhamomyces anomalusscreeningidentificationfermentation processresponse surface methodology

邓霞婵、黄朵、陶勇、袁思棋、费亚兰、黄福星

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四川轻化工大学生物工程学院四川省酿酒生物技术与应用重点实验室,四川宜宾 644005

中国科学院成都生物研究所中国科学院环境与应用微生物重点实验室&四川省环境微生物重点实验室,四川成都 610041

酒醅 乙酸乙酯 异常威克汉姆酵母 筛选 鉴定 发酵工艺 响应面法

2021年四川省科技计划应用基础项目2021年四川省科技成果转移转化示范项目四川省白酒酿造生物技术与应用重点实验室开放课题四川轻化工大学研究生创新基金

2021YJ00222021ZHCG0033NJ2023-01★Y2022081

2024

10.11882/j.issn.0254-5071.2024.10.019

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
年,卷(期)：2024.43(10)