食品工业科技2017，Vol.38Issue(5)：151-158,8.DOI:10.13386/j.issn1002-0306.2017.05.020
一株高产β-苯乙醇酵母菌的筛选、鉴定及其发酵条件优化
Screening of a high-yield β-phenylethanol yeast and optimization of its cultural conditions
摘要
Abstract
Objective:A yeast with high-yield for β-phenylethanol was isolated and purified from Daqu,and the fermentation conditions of β-phenylethanol produced from it were optimized.Methods:The high-yield β-phenylethanol yeast was isolated and purified by traditional microbial separation;then the yeast was identified by the morphological and physiological characteristics and its 26S rDNA D 1/D2 sequence.The factors including L-phenylalanine,yeast extract,temperature and initial pH,that affected the yield ofβ-phenylethanol,were studied in single factor optimization test.On the basis of single factor test,the conditions for β-phenylethanol production were explored by Box-Behnken design involving the yeast extract,temperature and initial pH at three levels in combination with response surface methodology.Results:A yeast designated as Y1511 with high -yield forβ-phenylethanol was isolated and purified from strong-flavor Daqu,then the yeast was identified as types of Pichia kudriavzevii.It was tested for arom production in bean sprouts medium,and there were nearly thirty kinds of volatile components present in the fermentation of medium.By the experiments of single factor and Box-Behnken design,the optimal conditions for β-phenylethanol production were as follows:glucose 80 g/L,MgSO4 0.5 g/L,KH2PO4 5 g/L,L-phenylalanine 10 g/L,yeast extract 5.5 g/L and initial pH5,incubated at 26 ℃.Under the condition,the yeast Y1511 yieldedβ-phenylethanol of 3.25 g/L.Conclusion:This is the first report about β-phenylethanol production of P.Kudriavzevii from strong-flavor Daqu.关键词
大曲/库德里阿兹威毕赤酵母/苯乙醇/优化Key words
Daqu/Pichia kudriavzevii/phenylethanol/optimization分类
轻工纺织引用本文复制引用
许岱,范光森,富志磊,马超,孙啸涛,杨然,孙宝国,李秀婷..一株高产β-苯乙醇酵母菌的筛选、鉴定及其发酵条件优化[J].食品工业科技,2017,38(5):151-158,8.基金项目
“十三五”科技计划国家重点研发计划(2016YFD0400500) （2016YFD0400500）
中国博士后科学基金面上项目(2016M590026). （2016M590026）
