食品与发酵工业 >

2021 , Vol. 47 >Issue 19: 1 - 6

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026369

研究报告

适应性进化技术选育优良乙醇耐受性能Millerozyma farinosa

  • 李莹 ,
  • 陈延儒 ,
  • 吴晓江 ,
  • 邓梦菲 ,
  • 吴生文 ,
  • 万茵 ,
  • 刘成梅 ,
  • 付桂明
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  • 1(南昌大学,食品科学与技术国家重点实验室,食品学院,国际食品创新研究院,江西 南昌,330047)
    2(四特酒有限责任公司,江西 樟树,331200)
硕士研究生(付桂明教授为通讯作者,E-mail: fuguiming@ncu.edu.cn )

收稿日期: 2020-12-04

  修回日期: 2021-01-27

  网络出版日期: 2021-11-04

基金资助

国家自然科学基金项目(31960474)

收起

Breeding of excellent ethanol-tolerant Millerozyma farinosa by adaptive evolution

  • LI Ying ,
  • CHEN Yanru ,
  • WU Xiaojiang ,
  • Deng Mengfei ,
  • WU Shengwen ,
  • WAN Yin ,
  • LIU Chengmei ,
  • FU Guiming
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  • 1(State Key Laboratory of Food Science and Technology,College of Food Science-Technology, International Institute of Food Innovation,Nanchang University,Nanchang 330047,China)
    2(Sitir Liquor Co.Ltd.,Zhangshu 331200,China)

Received date: 2020-12-04

  Revised date: 2021-01-27

  Online published: 2021-11-04

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摘要

为提高白酒品质,以筛选自特香型白酒酒醅中的菌株Millerozyma farinosa NCUF 304.1为原始菌株,进行乙醇耐受适应性进化研究,获得1株高乙醇耐受性菌株M.farinosa NCUF 304.1-1(最高可耐受13%乙醇体积分数)。分析8%乙醇对出发菌株和进化菌株的生长情况、细胞膜及其细胞表面结构的影响。结果表明,相比原始菌株,在8%乙醇的胁迫下,M.farinosa NCUF 304.1-1的生长延滞期明显缩短,生物积累量显著增加,细胞内泄漏物含量明显减少,且其细胞膜和细胞表面结构完整性提高。另一方面,M.farinosa NCUF 304.1-1细胞内丙二醛含量显著降低19.5%,抵抗氧化损伤能力明显增加。这表明M.farinosa NCUF 304.1-1是1株既具有高乙醇耐受性又具备较高抗损伤能力的菌株。这一性质有助于提高M.farinosa应用于酒类酿造降解生物胺,对提高酒的品质及质量安全具有积极意义。

关键词： Millerozyma farinosa; 适应性进化; 乙醇耐受; 细胞膜完整性; 酒类酿造

本文引用格式

李莹 , 陈延儒 , 吴晓江 , 邓梦菲 , 吴生文 , 万茵 , 刘成梅 , 付桂明 . 适应性进化技术选育优良乙醇耐受性能Millerozyma farinosa[J]. 食品与发酵工业, 2021 , 47(19) : 1 -6 . DOI: 10.13995/j.cnki.11-1802/ts.026369

Abstract

To enhance the quality of Baijiu, Millerozyma farinosa NCUF 304.1 from the fermented grain of Te-flavor Baijiu was dealt with the adaptive evolutionary technology. A high ethanol tolerance strain M. farinosa NCUF 304.1-1 was obtained. The influences of 8% ethanol stress on growth, membranes and surface structures were analyzed. The results showed that compared with M. farinosa NCUF 304.1, the lag phase of M. farinosa NCUF 304.1-1 was shortened, and the biomass was higher, the contents of intracellular leakage decreased significantly, the integrity of the cell membrane and cell surface structure were improved. On the other hand, the content of malondialdehyde in M. farinosa NCUF304.1-1 was reduced by 19.5%, and the ability of resisting oxidative damage of M. farinosa NCUF304.1-1 was significantly increased. In summary, the strain M. farinosa NCUF304.1-1 with higher ethanol tolerance and viability than the strain M. farinosa NCUF304.1, and could be used in Baijiu brewing to degrade biogenic amines, and improved the quality and safety of Baijiu.

Key words： Millerozyma farinosa; adaptive evolution; ethanol tolerance; cell membrane integrity; liquor making

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