高产乙偶姻酵母菌种的选育与提高白酒中四甲基吡嗪含量的研究
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摘要
四甲基吡嗪是近年来在白酒中发现的一种健康因子,提高白酒中四甲基吡嗪的含量对于白酒产品风味与品质具有重要影响。总结了白酒中四甲基吡嗪的形成途径以及目前的研究进展,酿酒酵母细胞中的乙偶姻代谢与调控机制,并通过分子育种手段选育了一系列高产乙偶姻的酵母菌株。在清香型麸曲白酒中的应用结果表明,与出发菌株比较,高产乙偶姻菌株在固态厌氧发酵条件下的基本发酵性能没有发生变化,酒醅中乙偶姻的含量提高达320.38%,TTMP的含量提高了74.66%。
Tetramethylpyrazine is a recently-discovered health factor in Baijiu. Increasing tetramethylpyrazine content in Baijiu is of great significance in both Baijiu flavor and Baijiu quality. In this paper, the synthesis pathways of tetramethylpyrazine in Baijiu and its research progress were summed up. Based on the metabolic and regulating mechanism of acetoin in yeast cells, a series of yeast strains with high-yield of acetoin were obtained. These strains were applied in the production of Qingxiang Fuqu Baijiu. Compared with start strains, the fermenting performance of these strains under solid-state anaerobic fermentation conditions was almost the same, however, the content of acetoin and the content of TTMP in fermented grains increased by 320.38 % and 74.66 % respectively.
Tetramethylpyrazine is a recently-discovered health factor in Baijiu. Increasing tetramethylpyrazine content in Baijiu is of great significance in both Baijiu flavor and Baijiu quality. In this paper, the synthesis pathways of tetramethylpyrazine in Baijiu and its research progress were summed up. Based on the metabolic and regulating mechanism of acetoin in yeast cells, a series of yeast strains with high-yield of acetoin were obtained. These strains were applied in the production of Qingxiang Fuqu Baijiu. Compared with start strains, the fermenting performance of these strains under solid-state anaerobic fermentation conditions was almost the same, however, the content of acetoin and the content of TTMP in fermented grains increased by 320.38 % and 74.66 % respectively.
引文
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[3]吴建峰,徐岩.白酒细菌酒曲固态培养条件下B.subtilis S12产四甲基吡嗪的合成机制[J].食品与生物技术学报,2014,33(1):8-15.
[4]施小明,徐岩,崔凤元,等.枯草芽孢杆菌在白酒生产中的应用[J].酿酒科技,2012(2):49-53.
[5]朱兵锋.枯草杆菌两步法生产四甲基吡嗪的调控及机制的研究[D].无锡:江南大学,2010:1-109.
[6]徐岩,吴群.一种基于酿造功能导向的微生物组合方法及组合菌剂在白酒工业中的应用:201210250259.2[P].2012-07-19.
[7]袁建国,赵纪文,李峰,等.一种微生物提高白酒品质的方法:201310264222.X[P].2013-06-27.
[8]黄守锋,裴芳艺,王长丽,等.利用酿酒酵母工程菌株生产2,3-丁二醇的研究进展[J].食品安全质量检测学报,2015(10):3928-3934.
[9]GONZALEZ E,FERNANDEZ M R.Role of Saccharomyces cerevisiae oxidoreductases Bdh1p and Ara1p in the metabolism of acetoin and 2,3-butanediol[J].Applied and environmental microbiology,2010,76(3):670-679.
[10]HEIDLAS J,TRESSL R.Purification and properties of two oxidoreductases catalyzing the enantioselective reduction of diacetyl and other diketones from baker’s yeast[J].Eur j biochem,1990,188(1):165-174.
[11]LE BARS D,YVON M.Formation of diacetyl and acetoin by Lactococcus lactis via aspartate catabolism[J].Journal of applied microbiology,2008,104(1):171-177.
[12]ZGHEREA G,PERETZ C S S.Analytical aspects regarding the flavor compounds in beer[J].Journal of liquid chromatography and related technologies,2011,34(13):1268-1282.
[13]ORMROD I H L,LALOR E F,SHARPE F R.The release of yeast proteolytic enzymes into beer[J].Journal of the institute of brewing,1991,97(6):441-443.
[14]NG C Y,JUNG M Y,LEE J,et al.Production of2,3-butanediol in Saccharomyces cerevisiae by in silico aided metabolic engineering[J].Microb cell fact,2012,11:68.
[15]GONZALEZ E,FERNANDEZ M R,LARROY C,et al.Characterization of a(2R,3R)-2,3-butanediol dehydrogenase as the Saccharomyces cerevisiae YAL060W gene product.Disruption and induction of the gene[J].Journal of biological chemistry,2000,275:35876-35885.
[16]SUVARNA D,RALF K.Cytosolic localization of acetohydroxyacid synthase Ilv2 and its impact on diacetyl formation during beer fermentation[J].Applied environmental microbiology,2011,77(3):727-731.
[17]WANG Z,SONG Q,YU M,et al.Characterization of a stereospecific acetoin(diacetyl)reductase from rhodococcus erythropolis WZ010 and its application for the synthesis of(2S,3S)-2,3-butanediol[J].Applied microbiology and biotechnology,2014,98(2):641-650.
[18]ARISTIDOU A A,SAN K Y,BENNETT G N.Metabolic engineering of Escherichia coli to enhance recombinant protein production through acetate reduction[J].Biotechnol progress,1995,11(4):475-478.