食品与发酵工业 >

2025 , Vol. 51 >Issue 10: 128 - 135

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039428

研究报告

米香型白酒酿造用产酯酵母的紫外诱变育种

  • 梁景龙 ,
  • 徐怡琳 ,
  • 袁海珊 ,
  • 白卫东 ,
  • 刘功良 ,
  • 赵超
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  • 1(仲恺农业工程学院 轻工食品学院, 广东省岭南特色食品科学与技术重点实验室, 广东 广州, 510225)
    2(仲恺农业工程学院 轻工食品学院, 农业农村部岭南特色食品绿色加工与智能制造重点实验室, 广东 广州, 510225)
    3(海天醋业(广东)有限公司, 广东 佛山, 528511)
第一作者:博士,讲师(刘功良教授为通信作者,E-mail:gongliangliu@126.com)

收稿日期: 2024-04-02

  修回日期: 2024-07-08

  网络出版日期: 2025-06-11

基金资助

广东省重点建设学科科研能力提升项目(2021ZDJS005);广东省省级农业科技创新及推广项目(2023KJ101);广东省联合培养研究生示范基地项目(粤教研函[2023]3号)

收起

Ultraviolet mutagenesis breeding of ester-producing yeast for brewing rice-flavor liquor

  • LIANG Jinglong ,
  • XU Yilin ,
  • YUAN Haishan ,
  • BAI Weidong ,
  • LIU Gongliang ,
  • ZHAO Chao
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  • 1(Guangdong Lingnan Characteristic Food Science and Technology Key Laboratory, School of Light Industry and Food, Zhongkai University of Agricultural Engineering, Guangzhou 510225, China)
    2(Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Characteristic Food, Ministry of Agriculture and Rural Affairs, School of Light Industry and Food, Zhongkai University of Agricultural Engineering, Guangzhou 510225, China)
    3(Haitian Vinegar Industry (Guangdong) Co. Ltd., Foshan 528511, China)

Received date: 2024-04-02

  Revised date: 2024-07-08

  Online published: 2025-06-11

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摘要

在米香型白酒的酿造中,产酯酵母对酯类物质的合成有着重要作用。为选育出产酯能力强的优良产酯酵母,从7株产酯酵母中选定了1株产乙酸乙酯能力较强的费比恩塞伯林德纳氏酵母(Cyberlindnera fabianii)HJ31和1株产乳酸乙酯能力较高的酿酒酵母(Saccharomyces cerevisiae)JX14作为出发菌株。对其进行紫外诱变,通过乙酸或L-乳酸的耐受性初选和摇瓶发酵产物测定复筛,分别筛选出一株产乙酸乙酯含量提高了28.76%的突变菌株H-8和一株产乳酸乙酯含量提高了14.64%的突变菌株J-5。以不添加产酯酵母菌发酵米香型白酒作为空白组,对不同配比的产酯酵母菌株进行混合发酵,研究突变菌株的应用性能。结果发现,单独添加突变菌株进行发酵未能有效提高关键酯含量,而把出发菌和突变菌混合添加则有强化效果。其中,菌株JX14与突变株H-8以7∶3配比进行强化发酵时,乳酸乙酯含量为(79.34±0.28) mg/L,乙酸乙酯含量为(133.58±0.94) mg/L,分别提高了26.66%和49.02%。因此,选育得到的产酯酵母对改善米香型白酒品质有一定的应用潜力,但菌种性能的提升及强化发酵工艺仍需进一步研究。

关键词： 米香型白酒; 产酯酵母; 紫外诱变; 微生物选育; 耐受性

本文引用格式

梁景龙 , 徐怡琳 , 袁海珊 , 白卫东 , 刘功良 , 赵超 . 米香型白酒酿造用产酯酵母的紫外诱变育种[J]. 食品与发酵工业, 2025 , 51(10) : 128 -135 . DOI: 10.13995/j.cnki.11-1802/ts.039428

Abstract

The ester-producing yeast plays an important role in ester bioproduction in rice-flavor Baijiu. Strains with strong ester-producing ability were screened out from seven ester-producing yeast strains, and the Cyberlindnera fabianii HJ31 and Saccharomyces cerevisiae JX14 were selected. The mutant strain H-8 with a 28.76% increase in ethyl acetate content and mutant strain J-5 with a 14.64% increase in ethyl lactate content were screened out by ultraviolet mutagenesis and tolerance test of acetic acid or L-lactic acid. Next, bioaugmentation inoculation to Baijiu fermentation with mutant strains was conducted. Results indicated that Baijiu fermentation with the mutant strains alone did not significantly increase the production of the key esters. However, the addition of a mixture of original and mutant strains demonstrated a notable enhancement of key esters in Baijiu fermentation. Specifically, the ethyl lactate content reached (79.34±0.28) mg/L, and the ethyl acetate content reached (133.58±0.94) mg/L, representing increases of 26.66% and 49.02%, by bioaugmentation fermentation with a 7∶3 ratio of JX14 and H-8. Therefore, the selected ester-producing yeasts show potential for improving the quality of rice-flavor Baijiu. However, the identification of mutant strains and optimization of fermentation processes still require further research.

Key words： rice-flavor Baijiu; ester-producing yeast; ultraviolet mutagenesis; microbial breeding; tolerance

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