摘要
该研究通过传统培养分离方法及测定乙酸乙酯产量从清香型白酒大曲中分离筛选高产乙酸乙酯的酵母菌株,通过形态观察及分子生物学技术对其进行菌种鉴定,并对其耐受性进行分析。以乙酸乙酯产量为响应值,采用单因素试验及响应面试验对筛选菌株的发酵条件进行优化。结果表明,分离筛选得到1株高产乙酸乙酯的酵母菌株,编号为YM001,经鉴定,其为异常威克汉姆酵母(Wickerhamomyces anomalus)。该菌株具有较强的耐受性,在乙醇体积分数10%,乙酸含量0.08%、温度50℃、pH 2、乙酸乙酯含量30 g/L、NaCl含量150 g/L、葡萄糖含量50 g/L的条件下仍能生长,能够较好地适应白酒酿造环境。异常威克汉姆酵母YM001产乙酸乙酯的最优发酵条件为:接种量4%、乙醇体积分数4%、乙酸添加量0.02%、初始糖度9°Bx、初始pH值6、转速210 r/min、发酵温度22℃、第2阶段发酵时间36 h。在此发酵条件下,异常威克汉姆酵母YM001的乙酸乙酯产量最高,达(17.39±0.362)g/L。
The yeast strains with high ethyl acetate production were isolated and screened from light-flavor(Qingxiangxing)Baijiu Daqu by traditional culture isolation method and ethyl acetate yield determination.The strain was identified by morphological observation and molecular biology,and its tolerance was analyzed.The fermentation conditions of the screened strains were optimized by single factor tests and response surface tests with ethyl acetate yield as the response value.The results showed that a yeast strain YM001 with high yield of ethyl acetate was isolated and screened,which was identified as Wickerhamomyces anomalus.The strain had strong tolerance and could still grow under the conditions of ethanol volume fraction 10%,acetic acid content 0.08%,temperature 50℃,pH 2,ethyl acetate content 30 g/L,NaCl content 150 g/L and glucose content 50 g/L,and could adapt to the Baijiu brewing environment well.The optimal fermentation conditions for W.anomalu YM001 to produce ethyl acetate were as follows:inoculum 4%,ethanol volume fraction 4%,acetic acid addition 0.02%,initial sugar content 9°Bx,initial pH 6,rotation speed 210 r/min,fermentation temperature 22℃,the second stage fermentation time 36 h.Under these fermentation conditions,the yield of ethyl acetate produced by W.anomalu YM001 was the highest,reaching(17.39±0.362)g/L.
作者
李秋晓
庞泽敏
张茹
陈曦
赵贺
杜秉昊
朱立宁
马辉峰
李秀婷
郝建雄
LI Qiuxiao;PANG Zemin;ZHANG Ru;CHEN Xi;ZHAO He;DU Binghao;ZHU Lining;MA Huifeng;LI Xiuting;HAO Jianxiong(College of Food Science and Biology,Hebei University of Science and Technology,Shijiazhuang 050000,China;Key Laboratory of Liquor-making Microbe and Enzyme Molecular Engineering,China General Chamber of Commerce,Beijing Technology and Business University,Beijing 100048,China;Hebei Fenglaiyi Distillery Co.,Ltd.,Xingtai 055550,China)
出处
《中国酿造》
CAS
北大核心
2024年第6期80-87,共8页
China Brewing
基金
国家自然科学基金重点项目(31830069)。
关键词
清香型白酒
乙酸乙酯
酵母
筛选
鉴定
耐受性
发酵条件优化
响应面法
light-flavor Baijiu
ethyl acetate
yeast
screening
identification
tolerance
fermentation conditions optimization
response surface methodology
