食品工业科技2025，Vol.46Issue(19)：46-53,8.DOI:10.13386/j.issn1002-0306.2024120234
降解苦味物质柚皮苷菌株的分离筛选及其在脐橙全果酒中的应用
Isolation and Screening of Bacterial Strains Capable of Degrading the Bitter Substance Naringin and Their Application in Whole Navel Orange Wine
摘要
Abstract
In this study,microbial strains that could effectively degrade naringin from perennial orange orchards in Langshan area of Shaoyang were isolated and screened to address the issue of bitter taste in whole citrus wines.The characteristics of the strains were identified through morphological observations and molecular biology method,and the optimal enzyme production conditions were explored.Based on the optimal enzyme production conditions of the strain,a crude enzyme solution was added to whole citrus wines.The optimal debittering process was determined using single factor and orthogonal experiments combined with electronic tongue detection.Fungal strain F-5,with a naringin degradation rate of 60.42％,was identified as a Pichia sp.The optimal temperature,inoculation amount,and fermentation time for naringinase production by strain F-5 were 28 ℃,2× 108 CFU/mL,and 36 h,respectively.Under these conditions,the naringin degradation rate of strain F-5 by the fermentation medium was increased to 70.02％.The optimal debittering technology of strain F-5 crude enzyme solution applied to whole citrus wines was at the enzymatic hydrolysis temperature was 45℃,the addition of crude enzyme concentration was 4.8 g/L,and the enzymatic hydrolysis time was 40 min,during which the bitterness reduction rate was 68.85％.These results provide experimental ideas and methods for screening naringin-degraded microorganisms,which is important for improving the bitter taste of citrus wine and promoting the development of the citrus wine industry.关键词
黄烷酮/柚皮苷降解/菌株筛选/毕赤酵母/脱苦/脐橙全果酒Key words
flavanone/naringin degradation/screening of strain/Pichia pastoris/de-bittering/whole navel orange wine分类
生物科学引用本文复制引用
刘佳烙,张雅婷,钱跃飞,王凤..降解苦味物质柚皮苷菌株的分离筛选及其在脐橙全果酒中的应用[J].食品工业科技,2025,46(19):46-53,8.基金项目
国家自然科学基金(32402103) （32402103）
湖南省自然科学基金青年基金项目(2022JJ40410) （2022JJ40410）
湖南省普通高等学校科技创新团队支持项目资助([2023]233号) （[2023]233号）
研究生科研创新项目(CX2023SY027). （CX2023SY027）
