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中国精品科技期刊2020
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

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。 

     

    Abstract: Objective: A yeast with high-yield for β-phenylethanol was isolated and purified from Daqu, and the fermentation conditions of β-phenylethanol produced from it were optimized. Methods: The high-yield β-phenylethanol yeast was isolated and purified by traditional microbial separation; then the yeast was identified by the morphological and physiological characteristics and its 26 S r DNA D1/D2 sequence.The factors including L-phenylalanine, yeast extract, temperature and initial p H, that affected the yield of β-phenylethanol, were studied in single factor optimization test.On the basis of single factor test, the conditions for β-phenylethanol production were explored by Box-Behnken design involving the yeast extract, temperature and initial p H at three levels in combination with response surface methodology.Results: A yeast designated as Y1511 with high-yield for β-phenylethanol was isolated and purified from strong-flavor Daqu, then the yeast was identified as types of Pichia kudriavzevii.It was tested for arom production in bean sprouts medium, and there were nearly thirty kinds of volatile components present in the fermentation of medium.By the experiments of single factor and Box-Behnken design, the optimal conditions forβ-phenylethanol production were as follows: glucose 80 g/L, Mg SO40.5 g/L, KH2PO45 g/L, L-phenylalanine 10 g/L, yeast extract 5.5 g/L and initial p H5, incubated at 26 ℃.Under the condition, the yeast Y1511 yielded β-phenylethanol of 3.25 g/L.Conclusion: This is the first report about β-phenylethanol production of P.Kudriavzevii from strong-flavor Daqu.

     

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