摘要
为降低白酒发酵过程中有害副产物氨基甲酸乙酯(ethyl carbamate,EC)的含量,本研究从大曲中筛选得到具有降解EC能力且发酵性能优良的细菌和酵母菌,采用响应面法优化了2株菌共发酵培养条件并应用于白酒发酵。结果表明:从白酒大曲中获得EC降解酶活力较高的5株酵母菌和4株细菌,进一步分析其产酯能力和蛋白酶活性,得到具有优良发酵性能的解淀粉芽孢杆菌JX2-10(Bacillus amyloliquefaciens)和异常威克汉姆酵母QX-2(Wickerhamomyces anomalus);在24 h内JX2-10和QX-2的EC降解率分别达到85%和35%;通过单因素试验和响应面试验优化出JX2-10和QX-2共发酵的最佳产蛋白酶和总酯条件为初始pH 5.6、培养温度30.1℃、乙醇体积分数3.9%,该条件下蛋白酶活力为41.59 U/mL、总酯质量浓度为5.85 g/L;应用于白酒发酵,发酵结束后实验组的酒醅及白酒中EC质量浓度与对照组相比分别减少了12.7%和10.8%,且能增加白酒挥发性风味物质含量。本研究可为白酒发酵过程中EC的降解提供数据基础。
In order to reduce the content of ethyl carbamate(EC),a harmful by-product in the fermentation process of Baijiu,this study isolated bacteria and yeasts with EC-degrading ability and excellent fermentation performance from Daqu,and the co-fermentation conditions for the two microbial species were optimized by response surface methodology and applied to the fermentation of Baijiu.The results showed that 5 strains of yeast and 4 strains of bacteria with high EC-degrading activity were obtained from Baijiu Daqu and screened for ester production ability and protease activity.Bacillus amyloliquefaciens(JX2-10)and Wickerhamomyces anomalus(QX-2)with excellent fermentation performance were obtained.The degradation rates of 200μg/L EC by JX2-10 and QX-2 were 85%and 35%after 24 h culture,respectively.Using single factor experiments and response surface methodology(RSM)with protease activity and total ester concentration as response variables,the optimal co-fermentation conditions were determined to be 5.6,30.1℃and 3.9%for initial pH,culture temperature,and ethanol concentration,respectively.Under these conditions,the activity of protease was 41.59 U/mL,and the total ester concentration was 5.85 g/L.EC contents in fermented grains and Baijiu produced using the co-culture decreased by 12.7%and 10.8%,respectively,compared with those of the control group,and the content of volatile flavor substances in Baijiu increased.This study provides a data basis for the degradation of EC during the fermentation of Baijiu.
作者
李超伟
侯晓艳
张宿义
覃池
宋川
敖宗华
赵欢
张立强
李丝桐
赵润
刘书亮
胡凯弟
李琴
赵宁
李建龙
LI Chaowei;HOU Xiaoyan;ZHANG Suyi;QIN Chi;SONG Chuan;AO Zonghua;ZHAO Huan;ZHANG Liqiang;LI Sitong;ZHAO Run;LIU Shuliang;HU Kaidi;LI Qin;ZHAO Ning;LI Jianlong(College of Food Science,Sichuan Agricultural University,Ya’an 625014,China;Luzhoulaojiao Co.Ltd.,Luzhou 646699,China;Sichuan Wenjun Distillery Co.Ltd.,Chengdu 611500,China)
出处
《食品科学》
北大核心
2025年第5期151-160,共10页
Food Science
基金
泸州老窖博士后项目。
关键词
氨基甲酸乙酯
氨基甲酸乙酯降解菌株
分离鉴定
共发酵优化
ethyl carbamate
ethyl carbamate-degrading strains
isolation and identification
co-fermentation optimization
作者简介
第一作者:李超伟(1999-)(ORCID:0009-0007-1049-1527),男,硕士研究生,研究方向为食品微生物与发酵。E-mail:lichaoweiyx@163.com;通信作者:李建龙(1987-)(ORCID:0000-0001-6686-2402),男,讲师,博士,研究方向为食品微生物与发酵。E-mail:jlli999@foxmail.com。
