食品科学 ›› 2018, Vol. 39 ›› Issue (6): 107-115.doi: 10.7506/spkx1002-6630-201806018

• 生物工程 • 上一篇    下一篇

浆水中产香酵母菌菌株的筛选及其增殖培养基优化

姚博,贠建民*,艾对元,严海娇,白杰,李多佳   

  1. (甘肃农业大学食品科学与工程学院,甘肃?兰州 730070)
  • 出版日期:2018-03-25 发布日期:2018-03-14
  • 基金资助:
    国家自然科学基金地区科学基金项目(31360405)

Screening of Aroma-Producing Yeast from Jiangshui, a Traditional Chinese Fermented Vegetable Food, and Optimization of Its Enrichment Medium

YAO Bo, YUN Jianmin*, AI Duiyuan, YAN Haijiao, BAI Jie, LI Duojia   

  1. (College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
  • Online:2018-03-25 Published:2018-03-14

摘要: 以甘肃传统酿制的浆水为材料,采用经典平板分离法对浆水中的酵母菌进行分离纯化,通过感官评定、性能测定及气相色谱-质谱法半定量法分析筛选产香性能优良的酵母菌菌株,对其进行生理生化及分子生物学鉴定,并采用单因素结合Design-Expert设计响应面试验优化了该菌株的增殖培养基。结果表明,从浆水中分离出16 株酵母菌菌株,并成功筛选出了1?株产香性能优良的酵母菌菌株Y16,经鉴定为异常汉逊酵母(Hansenula anomala)。优化的培养基增殖配方为:10?°Be′麦芽汁,其中最佳的营养物添加量分别为葡萄糖11.0?g/L、牛肉膏2.3?g/L、KH2PO4?0.8?g/L。在该条件下,细胞浓度可达到8.75×108?个/mL,是初始麦芽汁发酵培养基细胞浓度的4?倍多;乙酸乙酯的产量达到256.35?μg/mL,比初始发酵培养基增加了25.39%,柠檬烯的产量达到0.083?μg/mL,比优化前增加了31.75%,该菌株增香效果明显,可为浆水发酵直投式增香菌剂的开发提供菌株来源和技术参考。

关键词: 浆水, 产香酵母菌, 筛选, 增殖培养基, 优化

Abstract: In this research, yeast strains were isolated and purified from Jiangshui, a traditional Chinese fermented vegetable food, by the streak plate method. The isolates were screened for aroma-producing ability by sensory evaluation, analysis of their fermentation properties and semi-quantitative analysis of the volatile compounds produced by them using gas chromatography-mass spectrometry (GC-MS). The selected strain was identified by physiological and biochemical tests and molecular biology. The enrichment culture for this strain was optimized using one-factor-at-a-time (OFAT) method and response surface methodology (RSM). A total of 16 yeast isolates were obtained. The strain Y16 was selected out of these and was identified as Hansenula anomala. The optimum medium formulation was determined to 10 °Be′ wort plus 11.0 g/L glucose, 2.3 g/L beef extract, and 0.8 g/L KH2PO4. In this enrichment medium, the final cell concentration reached 8.75 × 108 cells/mL, which was more than 4 times as high as that in the initial wort fermentation medium. Simultaneously, the ethyl acetate yield reached 256.35 μg/mL, and the limonene yield reached 0.083 μg/mL, which increased by 25.39% and 31.75% respectively in comparison with the initial fermentation medium. To sum up, the efficient aroma-producing strain could provide a source of direct vat set (DVS) starter culture for Jiangshui.

Key words: Jiangshui, aroma-producing yeast, screening, enrichment medium, optimization

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