摘要
从豉香型白酒酒饼中分离获得高产乙酸乙酯酵母菌J10,其乙酸乙酯产量为3.119g/L。根据对该乙酸乙酯产生菌的形态学特征和5.8S r DNA-ITS序列分析,鉴定该菌为异常毕赤酵母。通过采用单因素和正交实验对该菌发酵条件进行优化,获得该菌的最佳发酵条件:小麦糖化液起始糖度10°Bx,p H4.0,发酵温度28℃,发酵时间3d。在此优化条件下,乙酸乙酯产量达8.05g/L,比优化前提高158.04%。
A high-yield ethyl acetate yeast J10 was isolated from the xiaoqu of soy-flavor liquor by screening and ethyl acetate analysis. The highest ethyl acetate was observed as 3.119g/L. According to the morphological properties and 5.8S rDNA-ITS sequence analysis of J10,the strain was identified as Wickerhamomyces anomalus. Furthermore,the single factor and orthogonal experiments were adopted to optimize the fermentation conditions of JiO.The initial concentration of wheat hydrolyzed liquid was 10°Bx, pH4.0, and Ji0 was fermented at 28℃ for 3d. The highest ethyl acetate of 8.05g/L was achieved after the optimization. It' s higher 158.04% than that of the control.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第11期153-158,共6页
Science and Technology of Food Industry
基金
国家科技部农业科技成果转化资金项目(2012E0002005)
关键词
豉香型白酒
乙酸乙酯
异常毕赤酵母
发酵条件优化
soybean-flavor liquor
ethyl acetate
Wickerhamomyces anomalus
optimization of fermentation process
作者简介
黄光建(1987-)，男，硕士，研究方向：发酵工程、酿酒。
徐学锋(1977-)，男，博士，副教授，研究方向：应用微生物学。
通讯作者：杨幼慧(1956-)，女，硕士，教授，研究方向：发酵工程、酿酒。
