摘要
筛选高产阿魏酸酯酶菌株,并对其发酵特性及在黄酒中的应用进行研究。通过初筛及复筛,根据菌落形态、生理生化特征及rDNA ITS1-5.8S-ITS2基因序列的系统发育树构建分析进行菌株鉴定;以阿魏酸含量为衡量指标,考察温度、初始pH、麦麸添加量、酒度等因素对菌株发酵过程中产阿魏酸的影响;菌株经过富集培养反添加到黄酒酿造过程中。筛选出一株高产阿魏酸酯酶霉菌,经分子鉴定为枝状枝孢霉菌株(Cladosporium cladosporioides),保藏在中国典型培养物保藏中心,保藏编号为CCTCC NO:M2015549。菌株在30℃、pH 4.8、麦麸添加量5%、酒度9%条件下培养3 d,菌株产阿魏酸酯酶活力最高可达175.4 U/L。当菌株添加量为0.010%时,黄酒阿魏酸含量提高到150%。筛选到一株新的高产阿魏酸酯酶的枝状枝孢霉菌株,并将其反添加到黄酒酿造过程中,对黄酒阿魏酸含量的提高起到积极作用,证明菌株在产阿魏酸酯酶及富含阿魏酸功能性食品开发方面具有很大潜力。
A strain with high feruloyl esterases activity was screened out.Its fermentation characteristics and application in Chinese rice wine was investigated.Through preliminary and secondary screening,colonial morphology,physio-biochemical tests and rDNA ITS1-5.8S-ITS2 sequence analysis were adopted to determine the phylogenetic position of the isolated strain.Ferulic acid content was used as measurable indicator,Temperature,Initial pH,Wheat bran content,Alcohol content was chosen as variables,the production of ferulic acid in the fermentation process was studied.Strain was added to rice wine brewing process after enrichment cultivation.A high feruloyl esterases activity strain was screened and identified as Cladosporium cladosporioides strain.The strain was preserved in CCTCC with the accession number CCTCC NO:M2015549.Aften cultivating for 72 h under 30℃,pH 4.8,5%Wheat bran,9%alcohol content,the activity peak value of feruloyl esterase enzyme produced by this strain was 175.4 U/L.When the strain content was 0.010%,ferulic acid content increased to 150%.A Cladosporium cladosporioides strain with high enzyme activity which could produce feruloyl esterase was first screened out.It has positive effect on the improvement of ferulic acid content when adding to the brewing process.It has proved that the strain has great potential in production of feruloyl esterases and development of function food rich with ferulic acid.
作者
李翠翠
毛健
刘双平
周志磊
孟祥勇
LI Cuicui;MAO Jian;LIU Shuangping;ZHOU Zhilei;MENG Xiangyong(National Engineering Laboratory for Cereal Fermentation Technology,Jiangnan University,Wuxi 214122,China;School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Collaborative Innovation Center for Food Safety and Nutrition,Jiangnan University,Wuxi 214122,China;National Engineering Research Center for Rice Wine,Shaoxing 312000,China;Institute of Food Biotechnology,Jiangnan University,Rugao 226500,China)
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2018年第8期793-801,共9页
Journal of Food Science and Biotechnology
基金
国家863计划项目(2013AA102203-06)
国家自然科学基金面上项目(31571823
31271839)
中央高校基本科研业务专项资金项目(JUSRP11509)
关键词
阿魏酸酯酶
鉴定
枝状枝孢霉
发酵条件
黄酒
feruloyl esterases
identification
Cladosporium cladosporioides
fermentation conditions
Chinese rice wine
作者简介
通信作者:毛健(1970—),男,安徽宿州人,工学博士,教授,博士研究生导师,主要从事食品生物技术研究。E-mail:biomao@263.net。
