一株酒曲核心酵母的鉴定及产乙酸乙酯条件优化
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摘要
通过形态学和分子生物学方法鉴定酒曲中一株高效产酯酵母菌株W-2,确定其为异常威克汉逊酵母。考察清香型白酒酿造过程中接种量、发酵时间和培养基对其乙酸乙酯产量的影响,通过单因素试验和响应面优化W-2菌株产乙酸乙酯的发酵条件。结果表明,最佳合成乙酸乙酯工艺条件为:发酵时间2 d、含糖量41 g/L、接种量4%,在此条件下该菌株发酵产生乙酸乙酯产量为(0.696±0.047)mg/mL;培养液中乙酸乙酯含量较高,香味浓郁,可用于生产乙酸乙酯含量高的酒曲。研究结果可为优质高含乙酸乙酯白酒的生产及规模化生产提供理论基础。
An unknown strain W-2 in koji was identified as Wickerhamomyces anomalus by molecular biology method. The inoculating amount, fermentation time and glucose content in the medium were used as independent variables, and the ethyl acetate content was used as the response value, the response surface analysis method was used to optimize the fermentation conditions of ethyl acetate produced by W-2 strain. The results showed that the optimum synthetic conditions of ethyl acetate were as follows: fermentation time 2 d, glucose content 41 g/L, inoculating amount 4%. Under these conditions, the yield of ethyl acetate produced by the strain was(0.696±0.047)mg/mL. The high content of ethyl acetate in medium canlead a rich aroma, which could be used to produce koji with high ethyl acetate content. This research results will provide a theoretical basis for the production and expansion of high quality ethyl acetate-containing liquor.
An unknown strain W-2 in koji was identified as Wickerhamomyces anomalus by molecular biology method. The inoculating amount, fermentation time and glucose content in the medium were used as independent variables, and the ethyl acetate content was used as the response value, the response surface analysis method was used to optimize the fermentation conditions of ethyl acetate produced by W-2 strain. The results showed that the optimum synthetic conditions of ethyl acetate were as follows: fermentation time 2 d, glucose content 41 g/L, inoculating amount 4%. Under these conditions, the yield of ethyl acetate produced by the strain was(0.696±0.047)mg/mL. The high content of ethyl acetate in medium canlead a rich aroma, which could be used to produce koji with high ethyl acetate content. This research results will provide a theoretical basis for the production and expansion of high quality ethyl acetate-containing liquor.
引文
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[2]王国良,宋俊梅,曲静然.生香酵母及其应用[J].食品工业,2004(3):16-17,29.
[3]陈九武,霍炜,桂华明.酵母合成酯类风味物件的优化[J].中国酿造,2000(1):25-26.
[4]严锦,李锐利,李文,等.小曲中产酯酵母的分离鉴定及其在酿酒生产中的应用[J].酿酒科技,2014(2):48-52.
[5]王旭亮,王异静,王德良,等.清香型白酒优质产酯酵母菌筛选[J].酿酒,2012,39(7):28-33.
[6]万世旅,李光辉,钟姝霞,等.酒曲中产酯酵母的分离筛选[J].四川理工学院学报,2015,28(6):16-19.
[7]王鹏昊,关统伟,张习超,等.小曲中优质产酯酵母分离鉴定及其产酯条件优化[J].食品与发酵工业,2018,44(2):62-67.
[8]徐丽萍.泸型大曲中产酯酵母的筛选鉴定及产酯条件优化[J].中国酿造,2016,35(2):74-78.
[9]胡瑞青.酵母菌的特征与鉴定手册[M].青岛:青岛海洋大学出版社,1991.
[10]周森,王勇,李艳敏,等.产香白地霉菌株筛选鉴定及其代谢产物分析[J].酿酒科技,2013(7):52-54.
[11]NOAH FIERER,JASON A JACKSON,RYTAS VILGALYS,et al.Assessment of soil microbial community structure by use of taxon-specific quantitative pcr assays[J].Applied and Environmental Microbiology,2005,71(7):4117-4120.
[12]宋韡,高帆,张婵.响应面分析法优化乙酸乙酯调味酒的发酵条件[J].中国调味品,2014,39(6):17-22.
[13]陈维新,李静,王瑶,等.1株乙酸乙酯高产酵母的筛选及其特性研究[J].食品与发酵工业,2015,41(9):87-90.
[14]侯建光,郭富祥,樊建辉,等.响应面法优化陶香型窖池中异常威克汉姆酵母发酵产乙酸乙酯条件[J].酿酒科技,2016(10):77-81.
[15]郭凯元,亢春雨,李志辉.响应面法优化生香酵母C42增殖培养基[J].中国酿造,2017,36(3):103-108.
[16]CHANDRA MBARATA,A FERREIRA-DIAS S.A response surface methodology study on the role of factors affecting growth and volatile phenol production by Brettanomyces bruxellensis ISA2211 in wine[J].Food Microbiology,2014,42(12):40-46.
[17]吴竹青,陈景,黄群,等.响应面法优化雪莲果酒发酵工艺[J].食品科学,2010,31(23):182-187.
[18]王永菲,王成国.响应面法的理论与应用[J].中央民族大学学报(自然科学版),2003,14(3):236-240.
[19]蔡文超,单春会,李文新,等.响应面法优化沙棘酒的发酵工艺[J].中国酿造,2018,37(1):133-138.
[20]黄光建,徐学锋,郭梅君,等.豉香型白酒酒饼中高产乙酸乙酯酵母菌的分离鉴定及发酵性能研究[J].食品工业科技,2015,36(11):153-158.