一株高产β-苯乙醇酵母菌的筛选、鉴定及其发酵条件优化

许岱 范光森 富志磊 马超 孙啸涛 杨然 孙宝国 李秀婷

许岱, 范光森, 富志磊, 马超, 孙啸涛, 杨然, 孙宝国, 李秀婷. 一株高产β-苯乙醇酵母菌的筛选、鉴定及其发酵条件优化[J]. 食品工业科技, 2017, (05): 151-158. doi: 10.13386/j.issn1002-0306.2017.05.020
引用本文: 许岱, 范光森, 富志磊, 马超, 孙啸涛, 杨然, 孙宝国, 李秀婷. 一株高产β-苯乙醇酵母菌的筛选、鉴定及其发酵条件优化[J]. 食品工业科技, 2017, (05): 151-158. doi: 10.13386/j.issn1002-0306.2017.05.020
XU Dai, FAN Guang-sen, FU Zhi-lei, MA Chao, SUN Xiao-tao, YANG Ran, SUN Bao-guo, LI Xiu-ting. Screening of a high-yield β-phenylethanol yeast and optimization of its cultural conditions[J]. Science and Technology of Food Industry, 2017, (05): 151-158. doi: 10.13386/j.issn1002-0306.2017.05.020
Citation: XU Dai, FAN Guang-sen, FU Zhi-lei, MA Chao, SUN Xiao-tao, YANG Ran, SUN Bao-guo, LI Xiu-ting. Screening of a high-yield β-phenylethanol yeast and optimization of its cultural conditions[J]. Science and Technology of Food Industry, 2017, (05): 151-158. doi: 10.13386/j.issn1002-0306.2017.05.020

一株高产β-苯乙醇酵母菌的筛选、鉴定及其发酵条件优化

doi: 10.13386/j.issn1002-0306.2017.05.020
基金项目: 

“十三五”科技计划国家重点研发计划(2016YFD0400500); 中国博士后科学基金面上项目(2016M590026);

详细信息
    作者简介:

    许岱 (1992-) , 女, 硕士, 研究方向:传统食品酿造, E-mail:xdxd0627@163.com。;

    李秀婷 (1970-) , 女, 博士, 研究方向:食品微生物与酶工程, E-mail:lixt@btbu.edu.cn。;

  • 中图分类号: TQ926;TQ655

Screening of a high-yield β-phenylethanol yeast and optimization of its cultural conditions

  • 摘要: 目的:本文主要是从大曲中筛选一株高产β-苯乙醇酵母菌株,并对其发酵条件进行优化。方法:采用平板涂布法筛选高产β-苯乙醇酵母菌株,通过菌落形态、细胞结构和分子生物学方法对其进行鉴定;利用单因素优化L-苯丙氨酸浓度、酵母浸粉浓度、温度和初始p H等发酵条件,在单因素优化的基础上,采用Box-Behnken法设计三因素三水平试验进行响应面优化,确定其产β-苯乙醇最佳发酵条件。结果:从浓香型大曲中筛选获得一株高产β-苯乙醇的酵母,命名为Y1511,经鉴定为库德里阿兹威毕赤酵母(Pichia kudriavzevii);该菌株在豆芽汁培养基中能产近30种挥发性风味物质;通过单因素和响应面最终获得该酵母发酵产苯乙醇的最佳条件为:葡萄糖80 g/L、硫酸镁0.5 g/L、磷酸二氢钾5 g/L、L-苯丙氨酸10 g/L、酵母浸粉5.5 g/L,初始p H5,在26℃培养,苯乙醇产量达到3.25 g/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。 
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  • 收稿日期:  2016-10-08

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