食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 生物工程 •    下一篇

低产尿素与高级醇黄酒酵母菌株的筛选、鉴定与发酵研究

吴丹丽1,李高磊1,王明月2,陈晓涵2,李余动2   

  1. 1. 浙江工商大学
    2. 浙江工商大学食品与生物工程学院
  • 收稿日期:2018-03-02 修回日期:2019-01-24 出版日期:2019-03-25 发布日期:2019-04-02
  • 通讯作者: 陈晓涵 E-mail:782857390@qq.com
  • 基金资助:
    国家自然科学基金

Screening, Identification and Fermentation Research of Different Chinese Rice Wine Strains to produce low concentration of Urea and Fusel Alcohol

1,高磊 李1, 1,   

  • Received:2018-03-02 Revised:2019-01-24 Online:2019-03-25 Published:2019-04-02

摘要: 通过发酵实验比较分离得到的5 株酵母菌株产尿素与高级醇的能力,筛选出低产尿素和高级醇的菌株AW001和J-16-2,并利用实时定量PCR (Real-time Quantitative PCR, qPCR)技术验证5 株酵母菌的尿素产量与精氨酸吸收有关的CAR2基因拷贝数呈正相关。通过生理生化以及rDNA ITS序列的分析,鉴定其均为酿酒酵母。结合实验室模拟黄酒发酵实验的理化指标检测结果表明,菌株AW001、J-16-2发酵所得样品中总糖、总酸等含量均满足国标中黄酒发酵指标。因此,该2 株菌为特性优良的酿酒酵母,有进一步的开发利用的价值。

关键词: 关键词:酵母菌, qPCR, 尿素, 高级醇, 鉴定, 黄酒发酵

Abstract: The capacity of producing urea and fusel of five yeast strains were analyzed, yeast strains AW001 and J-16-2 showed better performance than others. Then the qPCR technique was used to verify the CAR2 gene copy number of five strains was related to arginine assimilation. The physiological and biochemical characteristics, as well as molecular phylogenetic analysis based on ITS sequences suggested that all of them are Saccharomyces cerevisiae. The results of rice wine fermentation process showed that the products of the yeast strains AW001 and J-16-2 contain higher content of ethanol and lower content of urea and fusel alcohols. Therefore, strains AW001 and J-16-2 have excellent qualities, which can be developed and utilized further in Chinese rice wine industry.

Key words: Key words: yeast, qPCR, urea, fusel alcohol, identification, rice wine fermentation

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