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食品与发酵工业  2022, Vol. 48 Issue (1): 55-61    DOI: 10.13995/j.cnki.11-1802/ts.026947
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
一株高产己酸乙酯酵母菌株的筛选、鉴定及发酵条件优化
秦立芹1,3, 殷欢1, 成柳洁1,3, 龚艺1, 丁泽1, 李秀婷1,2,3, 范光森1,2,3*
1(北京工商大学 食品与健康学院,北京,100048)
2(北京市食品添加剂工程技术研究中心(北京工商大学),北京,100048)
3(北京食品营养与人类健康高精尖创新中心(北京工商大学),北京,100048)
A yeast isolate with high yield of ethyl caproate: Screening, identification and fermentation optimization
QIN Liqin1,3, YIN Huan1, CHENG Liujie1,3, GONG Yi1, DING Ze1, LI Xiuting1,2,3, FAN Guangsen1,2,3*
1(School of Food and Health,Beijing Technology and Business University,Beijing 100048,China)
2(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology and Business University,Beijing 100048,China)
3(Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University,Beijing 100048,China)
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摘要 己酸乙酯是浓香型白酒的重要风味物质,提高浓香型基酒中己酸乙酯含量有助于提高其优质酒率。通过传统筛选方法从不同酒曲中筛选出1株高产己酸乙酯酵母,采用形态观察、生理生化分析和分子生物学对其进行鉴定,并通过单因素试验优化发酵条件。从源于不同酒曲的79株酵母中确定了1株高产己酸乙酯酵母,命名为Y9,并鉴定为Hyphopichia burtonii。酵母Y9具有优良的NaCl、葡萄糖、乙醇和己酸乙酯耐受性以及宽广的pH适应性,能够较好地适应浓香型白酒酿造环境。在糖度为14°Brix、初始pH 5.0、诱导温度22 ℃且静置发酵、乙醇体积分数8%、己酸体积分数0.04%、发酵时间60 h时,酵母Y9所产己酸乙酯质量浓度达到15.0 mg/L。该研究为产香酵母Y9更好地应用于白酒发酵提供了理论基础。
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秦立芹
殷欢
成柳洁
龚艺
丁泽
李秀婷
范光森
关键词:  Hyphopichia burtonii  己酸乙酯  白酒  菌种鉴定  发酵条件    
Abstract: Ethyl caproate is a crucial flavor compound in strong-flavor Baijiu.By increasing the content of ethyl caproate the productivity of high-quality raw Baijiu will be increased. In this study, a yeast isolate, strain Y9, with high yield of ethyl caproate was isolated from different Jiuqu (starter for Baijiu) samples. Strain Y9 was systemically identified to be Hypopichia burtonii. It exhibited excellent tolerance to NaCl, glucose, ethanol and ethyl caproate and a wide range of pH, indicating that it very adapted the condition of strong-flavor Baijiu brewing. A high yield of ethyl caproate (15.0 mg/L) was obtained following the fermentation conditions: sugar content 14 °Brix, initial pH 5.0, induction temperature 22 ℃ static fermentation, 8% (v/v) ethanol, 0.04% (v/v) caproic acid for 60 h. These results provide a theoretical basis for the better future exploitation of aroma-producing H. burtonii Y9 in Baijiu fermentation.
Key words:  Hyphopichia burtonii    ethyl caproate    Baijiu    identification    fermentation conditions
收稿日期:  2021-02-01      修回日期:  2021-04-08           出版日期:  2022-01-15      发布日期:  2022-01-27      期的出版日期:  2022-01-15
基金资助: 国家自然科学基金重点项目(31830069);国家自然科学基金青年科学基金项目(31701592);人才培养质量建设一流专业建设-食品科学与工程(年初)(19002020119)
作者简介:  硕士研究生(范光森副教授为通信作者,E-mail:fanguangsen@btbu.edu.cn)
引用本文:    
秦立芹,殷欢,成柳洁,等. 一株高产己酸乙酯酵母菌株的筛选、鉴定及发酵条件优化[J]. 食品与发酵工业, 2022, 48(1): 55-61.
QIN Liqin,YIN Huan,CHENG Liujie,et al. A yeast isolate with high yield of ethyl caproate: Screening, identification and fermentation optimization[J]. Food and Fermentation Industries, 2022, 48(1): 55-61.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026947  或          http://sf1970.cnif.cn/CN/Y2022/V48/I1/55
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