摘要
以TTC培养基和乳酸培养基为分离培养基,再利用高效液相色谱和气相色谱进行筛选,从酱香型白酒大曲和酒醅中获得一株低产杂醇油的酒精酵母MT-14,通过形态特征、生理生化以及26S rDNA基因序列分析方法进行分类鉴定。所筛选得到菌株MT-14鉴定为粟酒裂殖酵母(Schizosaccharomyces pombe),保藏编号为CGMCC4744。该菌具有耐高温、乙醇及酸的性能,且支链氨基酸对菌株产杂醇油水平几乎没有影响。该菌产乙醇能力与酱香型白酒生产中Saccharomyces cerevisiae能力持平,而产异丁醇、异戊醇浓度分别只有Sch.pombe ATCC16979的51.0%和53.4%。该菌株可以用于酱香型白酒生产。
In order to obtain an ethanol producing strain with low fusel alcohol yield, yeast strain MT-14 was isolated from Daqu and Zaopei of Maotai-flavor liquor using the methods of TTC color reaction and the medium of lactic acid, combined with GC and HPLC analysis. Physiological and biochemical characteristics of the strain were analyzed, and the effects of branched-chain amino acid on higher alcohol were also investigated. MT-14 was identified as Schizosaccharomyces pombe, with a depositing number of CGMCCA744. It could survive under the conditions with high temperature, high ethanol and high acid, respectively. It could produce nearly the same ethanol concentration as Saccharomyces cerevisiae from Maotai- flavor liquor, and 51.0% and 53.4% of isobutyl alcohol and isoamyl alcohol, respectively, compared with Sch. pombe ATCC16979. Branched-chain amino acid had no effect on higher alcohol producing capability of this strain. Strain CGM- CCA744 could be used in the production of Chinese liquors.
出处
《工业微生物》
CAS
CSCD
2013年第3期1-6,共6页
Industrial Microbiology
基金
国家科技支撑计划重点项目(No.2007BAK36B02
2008BAI63B06)
国家自然科学基金(31000806)
中国白酒169计划
江苏省产学研前瞻性联合研究项目(BY2010116)
中央高校基本科研业务费专项资金资助(JUSRP11013)
关键词
粟酒裂殖酵母
乙醇
杂醇油
筛选
功能特性
酱香型白酒
Schizosaccharomyces pombe
ethanol
fusel alcohol
screening
characteristics
Maotai-flavor liquor