食品与发酵工业 >

2022 , Vol. 48 >Issue 12: 68 - 74

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029420

研究报告

一株高产β-苯乙醇酵母菌的分离及产香特性研究

  • 王光路 ,
  • 刘兰茜 ,
  • 郑颖 ,
  • 马歌丽 ,
  • 张治刚 ,
  • 王永亮 ,
  • 杨雪鹏
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  • 1(郑州轻工业大学 食品与生物工程学院,食品生产与安全河南省协同创新中心,河南 郑州,450001)
    2(贾湖酒业集团有限责任公司,河南 舞阳,462400)
第一作者:博士,讲师(杨雪鹏教授为通信作者,E-mail:yangxuepeng@zzuli.edu.cn)

收稿日期: 2021-09-22

  修回日期: 2021-10-28

  网络出版日期: 2022-07-15

基金资助

河南省科技攻关重点研发与推广专项(202102310021);国家自然科学基金联合基金(U1904101);郑州轻工业大学校企联合横向项目(0123/24100000210)

收起

Isolation of a yeast with high-yield for β-phenylethanol and its aroma characteristics

  • WANG Guanglu ,
  • LIU Lanxi ,
  • ZHENG Ying ,
  • MA Geli ,
  • ZHANG Zhigang ,
  • WANG Yongliang ,
  • YANG Xuepeng
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  • 1(Collaborative Innovation Center of Production and Safety, School of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China)
    2(Henan Jia Hu Wine Group Co.Ltd., Wuyang 462400, China)

Received date: 2021-09-22

  Revised date: 2021-10-28

  Online published: 2022-07-15

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摘要

β-苯乙醇是白酒中的一种重要的香气成分和香气前体物质,提高其浓度有利于丰富白酒的香气层次。该文通过从贾湖高温堆积酒醅中分离纯化筛选获得1株高产β-苯乙醇的毕赤酵母。经鉴定该菌株为库德里阿兹威(氏)毕赤酵母(Pichia kudriavzevii)。通过考查温度、pH、L-苯丙氨酸(L-phenylalanine,L-Phe)、碳源、氮源等单因素变量对β-苯乙醇合成的影响,结合正交试验确定了最优转化培养基和发酵条件,从而大幅提高β-苯乙醇发酵水平至(3.74±0.084) g/L,比优化前提高了86.07%。采用气质联用仪分析该酵母发酵后的挥发性风味物质,结果表明该菌株能合成苯乙醇、乙酸苯乙酯、2-苯乙基-环己烷-1,3-二酮等多种对白酒品质有重要贡献的风味物质,说明该产香特性有利于其在白酒酿造中的进一步应用。

关键词： β-苯乙醇; 高温堆积; 毕赤酵母; 发酵条件优化; 产香特性

本文引用格式

王光路 , 刘兰茜 , 郑颖 , 马歌丽 , 张治刚 , 王永亮 , 杨雪鹏 . 一株高产β-苯乙醇酵母菌的分离及产香特性研究[J]. 食品与发酵工业, 2022 , 48(12) : 68 -74 . DOI: 10.13995/j.cnki.11-1802/ts.029420

Abstract

β-phenylethanol is an important aroma component and aroma precursor in Chinese Baijiu, increasing its concentration is beneficial to enrich the aroma level of Chinese Baijiu. A high β-phenylethanol producing strain was screened by isolation and purification from Jiahu high-temperature stacking fermented grains. The strain was identified as Pichia kudriavzevii. The β-phenylethanol production conditions including temperature, pH, L-Phe, carbon source, nitrogen source was optimized using a single factor step-by-step method and orthogonal experimental design. Under the optimal conditions, the β-phenylethanol yield reached (3.74±0.084) g/L, representing an increase of 86% compared with the initial production. A total of 26 volatile compounds were detected by GC-MS, including β-phenylethanol, phenylethyl acetate, and 2-phenethyl-cyclohexane-1,3-dione, which are important for the quality of Baijiu. These characteristics are conducive to its further application in Baijiu brewing.

Key words： β-phenylethanol; high-temperature stacking; Pichia kudriavzevii; optimization of fermentation conditions; aroma production characteristics

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