文献类型：期刊文献

中文题名：高产β-葡萄糖苷酶酵母菌的诱变选育及对刺梨果酒香气特性的影响

英文题名：Breeding of High Yieldβ-glucosidase Yeast by Mutagenesis and Its Effect on the Aroma Characteristics of Rosa roxburghii Tratt Wine

作者：刘晓柱 张远林 李银凤 于志海 黄名正

第一作者：刘晓柱

机构：[1]贵州理工学院食品药品制造工程学院,贵州贵阳550000

第一机构：贵州理工学院食品药品制造工程学院

年份：2021

卷号：42

期号：19

起止页码：118-125

中文期刊名：食品工业科技

外文期刊名：Science and Technology of Food Industry

收录：CSTPCD;;北大核心:【北大核心2020】；

基金：贵州省科技计划项目(黔科合平台人才[2017]5789、黔科合平台人才[2018]5603);贵州理工学院高层次人才科研启动项目(XJGC20190625);贵州省教育厅创新群体重大研究项目(黔教合KY字[2017]046)。

语种：中文

中文关键词：β-葡萄糖苷酶;异常威克汉姆酵母;甲基磺酸乙酯诱变;刺梨果酒;香气特性

外文关键词：β-glucosidase;Wickerhamomyces anomalus;ethyl methyl sulfonate mutagenesis;Rosa roxburghii Tratt wine;aroma characteristics

摘要：为分析β-葡萄糖苷酶对刺梨果酒香气特性的影响,以一株产β-葡萄糖苷酶异常威克汉姆酵母(Wickerhamomyces anomalus,W.anomalus)C4菌株为出发菌株,采用化学诱变剂甲基磺酸乙酯对其进行化学诱变,以进一步提高其β-葡萄糖苷酶活性。将W.anomalus C4菌株、突变菌株W.anomalus E3菌株纯种或与酿酒酵母以混合发酵形式发酵刺梨果酒。对硝基苯基-β-D吡喃葡萄糖苷显色法(p-nitrophenyl-β-D-glucopyranoside,p-NPG)检测刺梨果酒发酵过程中β-糖苷酶活性变化;顶空固相微萃取-气相质谱联用法测定各组刺梨果酒挥发性香气成分。甲基磺酸乙酯诱变得到一株产β-葡萄糖苷酶性能稳定,酶活为(55.05±0.74)U/L的突变菌株W.anomalus E3。与W.anomalus C4菌株相比,W.anomalus E3菌株的酶活提高了31.70%。在刺梨果酒发酵过程中,W.anomalusβ-葡萄糖苷酶活性逐渐增大,第10 d达到最大值,然后迅速降低。接种W.anomalus C4、及其突变菌株E3可降低刺梨果酒包括总酸、挥发酸、pH在内的酸度值以及总糖含量;同时还可增加刺梨果酒中挥发性酯类、醇类物质的种类和含量以及主要香气成分风味活性值(OAV)。因此,接种产β-葡萄糖苷酶W.anomalus菌株有助于调节刺梨果酒的香气特性,增加刺梨果酒的复杂性和丰富度。
To analyze the effects ofβ-glucosidase on the aroma characteristics of Rosa roxburghii Tratt(Rosa roxburghii)wine,a strain of Wickerhamomyces anomalus(W.anomalus)C4 producingβ-glucosidase was used as the starting strain,and itsβ-glucosidase activity was further improved by mutagenesis using ethylmethanesulfonate(EMS).R.roxburghii wine was produced via pure or mixed inoculatation of W.anomalus or together with Saccharomyces cerevisiae.Theβ-glycosidase producing ability was examined using p-nitrophenyl-β-D-glucopyranoside colorimetry.Headspace solid phase microextraction(HS-SPME)and gas phase mass spectrometry(GC-MS)were performed to determine the volatile aroma substances of each group of R.roxburghii wine.A mutant strain W.anomalus E3 with stableβ-glucosidase produced activity was obtained using the mutagenic agent EMS,and the enzyme activity of W.anomalus E3 was(55.05±1.74)U/L,which increased 31.70%compared with the starting strain W.anomalus C4.β-glucosidase activity increased gradually,reached its maximum at the 10th day,and then decreased rapidly during the fermentation process of R.roxburghii wine.Inoculation with W.anomalus C4 and E3 could reduce theacidity value including total acid,volatile acid and pH of the R.roxburghii wine,and the total sugar content was also decreased.Moreover,inoculation with W.anomalus C4 and E3 also regulate the aroma characteristics,such as increasing the volatile ester and alcohol content and the OAVs of the main aroma components.Therefore,it was helpful to regulate the aroma characteristics and increase the complexity and richness of the R.roxburghii wine when inoculation with W.anomalus strain producingβ-glucosidase.