浓香型大曲中库德里阿兹威毕赤酵母发酵产苯乙醇的条件优化
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- 英文论文题名：Optimization of β-phenylethanol fermentation conditions of Pichia kudriavzevii from strong-flavor daqu
- 论文作者：范光森 ; 许岱 ; 富志磊 ; 马超 ; 孙啸涛 ; 杨然 ; 孙宝国 ; 李秀婷
- 英文论文作者：Fan Guangsen ; Xu Dai ; Fu Zhilei ; Ma Chao ; Sun Xiaotao ; Yang Ran ; Sun Baoguo ; Li Xiuting ; School of Food and Chemical Engineering ; Beijing Technology & Business University ; Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients ; Beijing Key Laboratory of Flavor Chemistry ; Beijing Innovation Centre of Food Nutrition and Human Health
- 年：2016
- 作者机构：北京工商大学食品学院;北京市食品风味化学重点实验室;食品营养与人类健康北京高精尖创新中心;
- 论文关键词：大曲 ; 库德里阿兹威毕赤酵母 ; 苯乙醇 ; 优化
- 英文论文关键词：daqu ; pichia kudriavzevii ; phenylethanol ; optimization
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TQ923
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：117k
- 原文格式：O
- 会议级别：全国
摘要
[目的]本文鉴定了一株高产苯乙醇的酵母菌株Y1511,并对其产香特性和产苯乙醇能力进行了研究。[方法]利用平板涂布法从浓香型大曲中筛选产苯乙醇高的酵母,从菌落形态、细胞结构和分子生物学对其进行鉴定;利用豆芽汁培养基研究了其发酵产香特性;然后,对L-苯丙氨酸浓度、酵母浸粉浓度、温度、初始pH、接种量和培养时间进行了单因素优化,在此基础上,选择酵母浸粉浓度、温度和初始pH作为自变量,采用Box-Behnken法设计三因素三水平响应面优化其产苯乙醇能力。[结果]经过鉴定,菌株Y1511为库德里阿兹威毕赤酵母(Pichia kudriavzevii),其在豆芽汁培养基中能产近30种风味物质;通过单因素和响应面优化,最终获得其发酵产苯乙醇的最佳条件为:葡萄糖80g/L、硫酸镁0.5g/L、磷酸二氢钾5g/L、L-苯丙氨酸10g/L、酵母浸粉5.5g/L,接种量10%,初始pH 5,在26℃条件下发酵120 h,苯乙醇产量达到3.25g/L。[结论]本文首次报道了大曲来源的库德里阿兹威毕赤酵母产苯乙醇研究,为其在白酒中应用提供理论基础。
[Objectives]A yeast designated as Y1511 with high-yield for β-phenylethanol was identified,then the aromaproducing characteristics and the conditions for β-phenylethanol production was studied in this paper.[Methods]The yeasts for high β-phenylethanol production were isolated and purified from strong-flavor Daqu by traditional microbial separation,then the yeast was identified by the morphological and physiological characteristics and its 26 S rDNA D1/D2 sequence.It was tested for arom production in bean sprouts medium.The factors including L-phenylalanine,yeast extract,temperature,initial pH,inoculability,and culture time,that affected the yield of β-phenylethanol,were studied in single factor optimization test.On the basis of single factor test,the conditions for β-phenylethanol production were explored by Box-Behnken design involving the yeast extract,temperature and initial pH at three levels in combination with response surface methodology.[Results]The yeast of Y1511 was identified as types of Pichia kudriavzevii,and there were nearly thirty kinds of volatile components present in the fermentation of bean sprouts medium.By the experiments of single factor and Box-Behnken design,the optimal conditions for β-phenylethanol production were as follows:glucose 80g/L,MgSO_4 0.5g/L,KH_2PO_4 5g/L,L-phenylalanine 10g/L,yeast extract 5.5g/L and initial pH 5,incubated at 26 ℃ for 120 h with 10%of inoculability.Under the condition,the yeast Y1511 yielded β-phenylethanol of 3.25g/L.[Conclusion]This is the first report about β-phenylethanol production of Pichia kudriavzevii from strong-flavor Daqu,and it provides theoretical basis for its application in Baijiu.
[Objectives]A yeast designated as Y1511 with high-yield for β-phenylethanol was identified,then the aromaproducing characteristics and the conditions for β-phenylethanol production was studied in this paper.[Methods]The yeasts for high β-phenylethanol production were isolated and purified from strong-flavor Daqu by traditional microbial separation,then the yeast was identified by the morphological and physiological characteristics and its 26 S rDNA D1/D2 sequence.It was tested for arom production in bean sprouts medium.The factors including L-phenylalanine,yeast extract,temperature,initial pH,inoculability,and culture time,that affected the yield of β-phenylethanol,were studied in single factor optimization test.On the basis of single factor test,the conditions for β-phenylethanol production were explored by Box-Behnken design involving the yeast extract,temperature and initial pH at three levels in combination with response surface methodology.[Results]The yeast of Y1511 was identified as types of Pichia kudriavzevii,and there were nearly thirty kinds of volatile components present in the fermentation of bean sprouts medium.By the experiments of single factor and Box-Behnken design,the optimal conditions for β-phenylethanol production were as follows:glucose 80g/L,MgSO_4 0.5g/L,KH_2PO_4 5g/L,L-phenylalanine 10g/L,yeast extract 5.5g/L and initial pH 5,incubated at 26 ℃ for 120 h with 10%of inoculability.Under the condition,the yeast Y1511 yielded β-phenylethanol of 3.25g/L.[Conclusion]This is the first report about β-phenylethanol production of Pichia kudriavzevii from strong-flavor Daqu,and it provides theoretical basis for its application in Baijiu.
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