正己醇降解菌的分离筛选、分类鉴定及其基本特性研究
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摘要
正己醇是广泛存在于一些风味食品中的高级醇类。过量的正己醇会对食品风味产生不良影响,并对人体造成危害。论文旨在从自然界中寻找能够有效降解正己醇的生物酶类及其微生物菌种,从而为进一步研究利用提供基础。论文研究了苹果、大豆和酿酒酵母的粗酶系对正己醇的降解效果;以苹果园土壤、苹果渣、苹果酒醪和醋醅为分离源,采用富集培养和紫外线定向诱变,从自然界中分离筛选正己醇降解菌,并综合其形态学特征、生理生化特征和分子生物学特性对其进行了分类鉴定,研究了其在液体培养条件下的生长特性和对正己的降解特性。所得主要研究结果如下:
(1)来自于苹果的粗酶系、大豆的脂肪氧化酶粗酶和酿酒酵母脱氢酶粗酶均对正己醇含量的减少具有一定的作用,其中苹果中的粗酶对正己醇的降解率均较高;苹果储存期和酶的提取方法对苹果粗酶系降解正己醇的能力无显著影响。
(2)分离得到两株能在pH3.8～4.0范围内有效降解正己醇的菌株TF和TM,它们在马铃薯葡萄糖培养液中对4.0mg/mL正己醇的降解率分别为45.60±5.43%和23.82±9.27%,与对照在α=0.01水平上差异显著。两者在降解正己醇方面存在一定的协同效应。
(3)菌株TM属于地霉属Geotrichum,菌株TF为白地霉Geotrichum candidum(有性型Galactomyces geotrichum)。
(4)菌株TM和TF在液体静置培养过程中的菌体生长符合典型的对数生长规律,并会导致培养液pH发生规律性变化;在液体振荡培养过程中,菌体生长量很快达到最大值,但菌体生长和培养液pH的变化均无明显规律可循。
(5)菌株TM和TF在液体静置培养过程中产生的挥发性香气成分主要为酯类,且大部分属于水果特征香气。但是,菌株TM菌产生的挥发性化合物中含有占总体积12.09%的二甲胺,而二甲胺有一定动物毒性。因此,菌株TF在食品加工中的应用价值更高。
1-Hexanol is a kind of higher alcohol, widely existing in some flavor foods. Too much 1-hexanol would cause nagetive effect on the flavor of foods and be harmful to human health. The thesis aimed at searching enzymes from plants and microorganisms to degradate hexanol by biological methods on the basis of the reported biosynthesis approach of 1-hexanol. Isolation of hexanol-degradating microorganisms was also tried in soil of apple orchard, soybean, apple pomace, apple cider mash and vinegar dregs. The isolated strains were indentified according the morphological, physiological, biochemical, and micromolecular biological properties. The growth property and hexanol degradating ability of the isolates under statically liquid cultivation was also investigated. The main results were listed as the followings.
(1) All of the crude enzymes coming from apple and crude soybean lipoxidase and yeast dehydrogenase showed degradating ability to 1-hexanol. Crude enzyme coming from apple showed marked and the highest degrading rate. Storage period and enzyme extracting methods did not show significant effect on the 1-hexanol degradating ability of the crude apple enzyme extracts.
(2) Two strains of TM and TF, having significant 1-hexanol degradating ability in the pH range of 3.8～4.0, were isolated from soil in apple orchard. The strains of TF and TM showed 1-hexanol degradating rate of 45.60±5.43% and 23.82±9.27%, respectively, in the potato-glucose broth with 4.0mg/mL 1-hexanol. And the degradation showed significant different from the control at the level ofα=0.01. The two strains showed some kind of cooperative effect on the 1-hexanol degradating ability.
(3) The strain TM was identified as Geotrichum sp. and the strain TF as Geotrichum candidum(telemorph, Galactomyces geotrichum).
(4) The strains of TM and TF showed typical logistic growth curve during the statically liquid cultivation and resulted in regular change of pH in the liquid broth. During the shaking liquid cultivation, the cell growth quickly increased to the highest level, while no clear regulation showed on the change of the biomass and broth pH.
(5) Volatile compounds produced by the strains of TM and TF were mainly ester, most of which were typical aroma of fruits. However, the strain TM could produce a large amount of dimethylamine (taking up 12.09% in amount of the total volatile products), which is toxic to animal. Thus, the strain TF might have higher potential in food processing.
(1)来自于苹果的粗酶系、大豆的脂肪氧化酶粗酶和酿酒酵母脱氢酶粗酶均对正己醇含量的减少具有一定的作用,其中苹果中的粗酶对正己醇的降解率均较高;苹果储存期和酶的提取方法对苹果粗酶系降解正己醇的能力无显著影响。
(2)分离得到两株能在pH3.8～4.0范围内有效降解正己醇的菌株TF和TM,它们在马铃薯葡萄糖培养液中对4.0mg/mL正己醇的降解率分别为45.60±5.43%和23.82±9.27%,与对照在α=0.01水平上差异显著。两者在降解正己醇方面存在一定的协同效应。
(3)菌株TM属于地霉属Geotrichum,菌株TF为白地霉Geotrichum candidum(有性型Galactomyces geotrichum)。
(4)菌株TM和TF在液体静置培养过程中的菌体生长符合典型的对数生长规律,并会导致培养液pH发生规律性变化;在液体振荡培养过程中,菌体生长量很快达到最大值,但菌体生长和培养液pH的变化均无明显规律可循。
(5)菌株TM和TF在液体静置培养过程中产生的挥发性香气成分主要为酯类,且大部分属于水果特征香气。但是,菌株TM菌产生的挥发性化合物中含有占总体积12.09%的二甲胺,而二甲胺有一定动物毒性。因此,菌株TF在食品加工中的应用价值更高。
1-Hexanol is a kind of higher alcohol, widely existing in some flavor foods. Too much 1-hexanol would cause nagetive effect on the flavor of foods and be harmful to human health. The thesis aimed at searching enzymes from plants and microorganisms to degradate hexanol by biological methods on the basis of the reported biosynthesis approach of 1-hexanol. Isolation of hexanol-degradating microorganisms was also tried in soil of apple orchard, soybean, apple pomace, apple cider mash and vinegar dregs. The isolated strains were indentified according the morphological, physiological, biochemical, and micromolecular biological properties. The growth property and hexanol degradating ability of the isolates under statically liquid cultivation was also investigated. The main results were listed as the followings.
(1) All of the crude enzymes coming from apple and crude soybean lipoxidase and yeast dehydrogenase showed degradating ability to 1-hexanol. Crude enzyme coming from apple showed marked and the highest degrading rate. Storage period and enzyme extracting methods did not show significant effect on the 1-hexanol degradating ability of the crude apple enzyme extracts.
(2) Two strains of TM and TF, having significant 1-hexanol degradating ability in the pH range of 3.8～4.0, were isolated from soil in apple orchard. The strains of TF and TM showed 1-hexanol degradating rate of 45.60±5.43% and 23.82±9.27%, respectively, in the potato-glucose broth with 4.0mg/mL 1-hexanol. And the degradation showed significant different from the control at the level ofα=0.01. The two strains showed some kind of cooperative effect on the 1-hexanol degradating ability.
(3) The strain TM was identified as Geotrichum sp. and the strain TF as Geotrichum candidum(telemorph, Galactomyces geotrichum).
(4) The strains of TM and TF showed typical logistic growth curve during the statically liquid cultivation and resulted in regular change of pH in the liquid broth. During the shaking liquid cultivation, the cell growth quickly increased to the highest level, while no clear regulation showed on the change of the biomass and broth pH.
(5) Volatile compounds produced by the strains of TM and TF were mainly ester, most of which were typical aroma of fruits. However, the strain TM could produce a large amount of dimethylamine (taking up 12.09% in amount of the total volatile products), which is toxic to animal. Thus, the strain TF might have higher potential in food processing.
引文
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