摘要
采用平板涂布法从老白干香型酒曲中筛选获得一株高产β-苯乙醇的酵母,命名为F11601;通过菌落形态、细胞结构和分子生物学方法进行鉴定为季也蒙毕赤酵母。该菌株具有较好的β-苯乙醇耐受性和NaCl耐受性,能在p H 1~10范围内生长,属于耐高温酵母。通过单因素试验优化获得该菌合成β-苯乙醇的最佳条件,在该条件下β-苯乙醇合成量达到1.66 g/L。利用豆芽汁培养基研究了其发酵产香特性,在豆芽汁培养基中能产近20种挥发性风味物质。本文报道了大曲来源的季也蒙毕赤酵母产β-苯乙醇研究,为其在老白干香型白酒中应用提供理论基础。
A yeast designated as F11601 with high-yield for β-phenylethanol was isolated and purified from Laobaigan-flavor Daqu by traditional microbial separation, then the yeast was identified as types of Meyerozyma guilliermondii, by the morphological and physiological characteristics and its 26 S rDNA D1/D2 sequence. Studies on the tolerance showed that strain F11601 presented high tolerance to β-phenylethanol and NaCl. It can grow in the pH within the scope of 1 to 10, and it is a thermophilic yeast. By the experiments of single factor, the optimal conditions for β-phenylethanol production were obtained. Under the condition, the yeast F11601 yielded β-phenylethanol of 1.66 g/L. It was tested for aroma production in bean sprouts medium, and there were nearly twenty kinds of volatile components present in the fermentation of medium. This is the study about β-phenylethanol production of Meyerozyma guilliermondii from Daqu, and it provides theoretical basis for its application in Laobaigan-flavor Baijiu.
作者
富志磊
范光森
马超
孙啸涛
许岱
李秀婷
孙宝国
Fu Zhilei;Fan Guangsen;Ma Chao;Sun Xiaotao;Xu Dai;Li Xiuting;Sun Baoguo(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Technology&Business University(BTBU),Beijing 100048;School of Food and Chemical Engineering,Beijing Technology&Business University,Beijing 100048;Beijing Key Laboratory of Flavor Chemistry,Beijing Technology and Business University(BTBU),Beijing 100048)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2019年第1期207-215,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金重点项目(31830069)
国家自然科学基金青年科学基金项目(31701592)
关键词
Β-苯乙醇
老白干香型
季也蒙毕赤酵母
产香特性
β-phenylethanol
Laobaigan-flavor
Meyerozyma guilliermondii
aroma characteristics
作者简介
富志磊,男,1992年出生,硕士;通讯作者:李秀婷,E-mail:lixt@btbu.edu.cn
