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投稿时间：2018-07-06
投稿时间：2018-07-06
中文摘要: 从优质浓香型窖泥中筛选出1株产酯能力相对较高的酵母菌，对其进行分子生物学鉴定，并采用单因素结合Design-Expert设计响应面试验优化该菌株的培养条件。结果表明，该菌株为异常毕赤酵母，优化后的培养条件为：装液量为11%，培养温度31℃，培养时间5 d，接种量5%，培养转速为150 r/min，pH 8.0，接种种龄60.72 h。在该培养条件下，细胞干重达6.37 g/L，是初始培养条件222.7%，其培养条件的优化使酵母菌数量达到了显著的增殖效果，为通过使用产酯酵母增加浓香型白酒中风味物质提供了一定的技术参考。
Abstract:A yeast strain with better ester production ability was screened from high quality Luzhou-flavor pit mud，and identified by molecular biology.The culture conditions of the strain were optimized by single factor and response surface method.The results showed that the strain was Wickerhamomyces anomalus and the optimized culture conditions were as follows：liquid loading was 11%，culture temperature 31℃，incubation time 5 days，inoculation amount 5%，rotation speed 150 r/min，pH 8.0，inoculation age 60.72 h.Under these culture conditions，the dry weight of the cells reached 6.37 g/L，which was 222.7%of the initial culture conditions.The optimization of the culture conditions resulted in significant multiplication effect of yeast，which provided a certain technical reference for enhancing the total content of ester in Luzhou-flavor liquor.
文章编号：201906033 中图分类号： 文献标志码：
基金项目:国家固态酿造工程技术研究中心开放课题（2015K-246）；酿酒生物技术及应用四川省重点实验室项目（NJ2017-09）；四川理工学院四川省院士（专家）工作站科研项目（2017YSGZZ01）；四川理工学院大学生创新基金（cx2018038）
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