LI Li, ZHANG Yudan, LIU Jun, FENG Jieya, LIU Xuejiao. Screening,Identification and Biological Characteristics of Ferulic Acid Esterase Strain in Luzhou-flavor Liquor Brewing Process[J]. Science and Technology of Food Industry, 2021, 42(5): 126-131,137. DOI: 10.13386/j.issn1002-0306.2020060233
Citation: LI Li, ZHANG Yudan, LIU Jun, FENG Jieya, LIU Xuejiao. Screening,Identification and Biological Characteristics of Ferulic Acid Esterase Strain in Luzhou-flavor Liquor Brewing Process[J]. Science and Technology of Food Industry, 2021, 42(5): 126-131,137. DOI: 10.13386/j.issn1002-0306.2020060233

Screening,Identification and Biological Characteristics of Ferulic Acid Esterase Strain in Luzhou-flavor Liquor Brewing Process

More Information
  • Received Date: June 21, 2020
  • Available Online: March 02, 2021
  • In this study,a ferulic esterase producing bacterium was selected from Daqu,pit mud and distilled grains of Luzhou-flavor liquor,and its physiological and biochemical characteristics were studied. The target strains were isolated and purified by plate lineation,and then the isolated strains were identified according to morphological characteristics and homologous sequence analysis of 16S rRNA. The results showed that Kosakonia cowani was the strain which produced ferulic acid esterase,and the ferulic acid esterase activity was 25.85 U/L. The biological characteristics of this strain were as follows:The biomass of the strain reached its maximum at 16 h,the optimal growth temperature was 32 ℃,the initial pH of the optimal growth medium was 5.The strain could grow normally in the range of 1%~9% NaCl and 1%~4% alcohol.
  • [1]
    Rumbold K,Biely P,Mastihubová M,et al. Purification and properties of a feruloyl esterase involved in lignocellulose degradation by Aureobasidium pullulans[J].Applied and Environmental Microbiology,2003,69(9):5622-5626.
    [2]
    Koseki T,Fushinobu S,Ardiansyah,et al. Occurrence,properties,and applications of feruloyl esterases[J].Applied Microbiology and Biotechnology,2009,84(5):803-810.
    [3]
    Kroon P A,Garcia-Conesa M T,Fillingham I J,et al. Release of ferulic acid dehydrodimers from plant cell walls by feruloyl esterases[J].Journal of the Science of Food and Agriculture,1999,79(3):428-434.
    [4]
    龚燕燕,殷欣,邬敏辰,等.宇佐美曲霉阿魏酸酯酶A基因的克隆表达及酶学性质研究[J].食品与生物技术学报,2013,32(7):706-712.
    [5]
    曾薇,陈洪章.阿魏酸酯酶和纤维素酶在水解汽爆稻草中的协同作用[J].生物工程学报,2009,25(1):49-54.
    [6]
    MacKenzie C R,Bilous D,Schneider H,et al. Induction of cellulolytic and xylanolytic enzyme systems in Streptomyces spp[J].Applied and Environmental Microbiology,1987,53(12):2835-2839.
    [7]
    Faulds C B,Williamson G.The purification and characterization of 4-hydroxy-3-methoxycinnamic(ferulic)acid esterase from Streptomyces olivochromogenes[J].Journal of General Microbiology,1991,137(10):2339-2345.
    [8]
    殷欣. 阿魏酸酯酶AuFaeA的热稳定性改造及其与木聚糖酶的协同作用[D]. 无锡:江南大学,2015.
    [9]
    Mathew S,Abraham T E.Studies on the production of feruloyl esterase from cereal brans and sugar cane bagasse by microbial fermentation[J].Enzyme and Microbial Technology,2005,36(4):565-570.
    [10]
    Topakas E,Vafiadi C,Christakopoulos P.Microbial production,characterization and applications of feruloyl esterases[J].Process Biochemistry,2007,42(4):497-509.
    [11]
    Wang X M,Bai Y J,Cai Y J,et al. Biochemical characteristics of three feruloyl esterases with a broad substrate spectrum from Bacillus amyloliquefaciens H47[J].Process Biochemistry,2017,53:109-115.
    [12]
    Topakas E,Vafiadi C,Christakopoulos P. Microbial production,characterization and applications of feruloyl esterases[J].Process Biochemistry,2007,42(4):497-509.
    [13]
    李兵. 阿魏酸酯酶在毕赤酵母中的表达及在啤酒中的应用研究[D]. 无锡:江南大学,2017.
    [14]
    Wong D W S.Feruloyl esterase:A key enzyme in biomass degradation[J].Applied Biochemistry and Biotechnology,2006,133(2):87-112.
    [15]
    Record E,Asther M,Sigoillot C,et al. Overproduction of the Aspergillus niger feruloyl esterase for pulp bleaching application[J].Applied Microbiology and Biotechnology,2003,62(4):349-355.
    [16]
    Dossat V,Combes D,Marty A.Lipase-catalysed transesterification of high oleic sunflower oil[J].Enzyme and Microbial Technology,2002,30(1):90-94.
    [17]
    王小梅. 解淀粉芽孢杆菌阿魏酸酯酶的基因克隆、表达及酶学性质研究[D].无锡:江南大学,2017.
    [18]
    杜娟. 阿魏酸酯酶的生产及在植物纤维材料降解中的作用研究[D].济南:山东大学,2010.
    [19]
    李干. 产阿魏酸酯酶菌筛选、培养条件及酶学性质研究[D].南京:南京林业大学,2011.
    [20]
    胡博涵,吴晖,赖富饶,等.产阿魏酸酯酶菌株的筛选及其酚酸释放研究[J].现代食品科技,2015,31(7):92-98.
    [21]
    东秀珠,蔡妙英.常见细菌系统鉴定手册[M].北京:科学出版社,2001.
    [22]
    王丹,郭萌萌,杜金华.小麦与小麦芽阿魏酸酯酶酶活力的测定及其酶学性质研究[J].食品与发酵工业,2011,37(5):181-185.
  • Related Articles

    [1]HOU Wenjuan, QIN Yang, ZHANG Dan, JIANG Xinjie, YU Zhongna, GENG Xin, DU Qijing, JIANG Hongning, YANG Yongxin, FAN Rongbo. Process Optimization and Product Characteristics of Pea Protein Fermented Milk[J]. Science and Technology of Food Industry, 2024, 45(2): 175-182. DOI: 10.13386/j.issn1002-0306.2023040090
    [2]TIAN Mengyang, TIAN Xia, WANG Zhiwei, ZHOU Zhongkai. Process Optimization and Storage Characteristics Analysis of Lactic Acid Bacteria Lyophilized Powder Fermented Whole Wheat Sourdough Bread[J]. Science and Technology of Food Industry, 2023, 44(12): 172-184. DOI: 10.13386/j.issn1002-0306.2022080230
    [3]ZHANG Jiamin, YUAN Bo, WANG Wei, YE Fuyun, TANG Chun, WENG Dehui. Effect of Quality Improvers on the Characteristics of Shallow Fermented Sausage Products and Principal Component Analysis[J]. Science and Technology of Food Industry, 2021, 42(18): 244-251. DOI: 10.13386/j.issn1002-0306.2020120247
    [4]ZHANG Jiamin, WANG Wei, JI Lili, BAI Ting, ZHAO Zhiping, CHEN Lin. Research on the Imitative Natural Air-dried Processing of Shallow Fermented Sausage[J]. Science and Technology of Food Industry, 2021, 42(12): 160-167. DOI: 10.13386/j.issn1002-0306.2020080166
    [5]ZHANG Jiamin, WANG Wei, BAI Ting, JI Lili, WANG Zhengxi, YUAN Bo. Comparison of Regional Characteristics of Sichuan Traditional Sausage and the Analysis of “Shallow Fermentation” Conditions[J]. Science and Technology of Food Industry, 2021, 42(3): 43-47,52. DOI: 10.13386/j.issn1002-0306.2020030367
    [6]SUN Ying-ying, XU Yan-shun, XIA Wen-shui, JIANG Qi-xing, GAO Pei. Changes in Physicochemical and Sensory Quality of Fermented Fish during Storage[J]. Science and Technology of Food Industry, 2020, 41(17): 286-291. DOI: 10.13386/j.issn1002-0306.2020.17.048
    [7]LIU Na, PAN Xing-lu, ZHANG Shuang, YANG Qing-xi, JI Ming-shan, ZHANG Zhi-hong. Effect of Storage and Preservation and Processing on the Flutriafol Residues in Strawberry and Processed Products[J]. Science and Technology of Food Industry, 2018, 39(14): 219-222. DOI: 10.13386/j.issn1002-0306.2018.14.041
    [8]SONG Chun-lu, HU Wen-zhong, CHEN Chen, LI Xiao-bo. Research of fermentation and storage characteristics in Chinese sauerkraut[J]. Science and Technology of Food Industry, 2016, (09): 376-379. DOI: 10.13386/j.issn1002-0306.2016.09.066
    [9]MI Hong-bo, LIU Shuang, LI Xue-peng, LI Jian-rong. Research progress of nature antioxidant in inhibiting lipid oxidation of aquatic product during storage[J]. Science and Technology of Food Industry, 2016, (08): 364-368. DOI: 10.13386/j.issn1002-0306.2016.08.068
    [10]发酵法桑汁饮料加工工艺的研究[J]. Science and Technology of Food Industry, 1999, (05): 35-37. DOI: 10.13386/j.issn1002-0306.1999.05.012
  • Cited by

    Periodical cited type(15)

    1. 袁惠君,徐琰莹,余诗曼,冯欢,袁毅君,张欢欢,何苗苗. 一株抗真菌卡利比克迈耶氏酵母(Meyerozymacaribbica lut-Y1)的鉴定及其抑菌活性. 食品研究与开发. 2025(03): 181-187 .
    2. 申旻,陈雅楠,刘瑶,刘晨,朱晨辉,薛文娇. 白酒酿造副产物黄水中产酯酵母菌株分离鉴定及产酯条件优化. 现代农业科技. 2024(12): 154-159+166 .
    3. 马吉喆,李镕涛,陆筑凤,李加友,徐涛. 提高酿酒酵母耐受性能的研究进展. 食品工业. 2023(01): 178-182 .
    4. 王丹,江春阳,邓乔晟,杨勤,周浓. 地参发酵酒中专用酵母菌的筛选、鉴定及特性研究. 食品科技. 2023(05): 18-25 .
    5. 潘庆珉,杨洁,岳海涛,申彤. 阿勒泰地区酸驼乳中酵母菌的分离鉴定及耐受性分析. 中国乳品工业. 2023(06): 27-31+39 .
    6. 赵广河,胡梦琪,陆玺文,赵丰丽. 桃金娘果酒酵母菌的筛选鉴定及生长特性分析. 中国酿造. 2023(09): 103-108 .
    7. 冼佳露,李理. 三类传统发酵食品中蜡样芽孢杆菌的污染状况研究. 中国酿造. 2023(12): 33-37 .
    8. 尹晓燕,王羽,牛秋红. 根系土壤假丝酵母菌Candida sp. YIN9对大丽轮枝菌和全齿复活线虫的抑制作用. 生物安全学报. 2022(01): 56-63 .
    9. 徐婉莹,戚晓雪,何晓霞,徐莹. 逆境对GST基因过表达库德毕赤酵母G43生长及脱镉能力的影响. 食品安全质量检测学报. 2022(11): 3620-3626 .
    10. 袁野,李云成,孟凡冰,焦晓磊,王欣瑶,罗永琪. 贵州红酸汤研究进展. 粮食与油脂. 2022(06): 19-23 .
    11. 乔旭辉,禄亚洲. 察隅县野生沙棘果实酵母菌分离鉴定. 高原农业. 2022(04): 362-368+386 .
    12. 王辉,袁婷玉,白卫东,赵文红,黄桂颖,杨婉媛. 青梅自然发酵液中酵母菌的分离鉴定及特性研究. 食品科技. 2021(08): 16-21 .
    13. 秦宇蒙,周笑犁,管庆林,刘云寒,吴承木. 基于高通量测序分析番茄自然发酵过程中的真菌多样性. 福建农业学报. 2021(09): 1110-1118 .
    14. 闫洪洋,黄启蒙,蔡兴华,张立立,徐志强,马林,李萌. 产香菌株的分离鉴定及其发酵产物在卷烟加香中的应用. 轻工学报. 2021(06): 47-54 .
    15. 韦玉梅,张文倩,朱闪闪,李杨,雷勇辉,孙燕飞. 果蔬酵素中优良酵母菌的分离、鉴定及耐受性研究. 中国酿造. 2021(12): 87-92 .

    Other cited types(5)

Catalog

    Article Metrics

    Article views PDF downloads Cited by(20)

    /

    DownLoad:  Full-Size Img  PowerPoint
    Return
    Return