摘要
试验以酯化酶活力、总酯含量和代谢产物丰富度为指标,于酒曲中分离得到的62株真菌中筛选出优良产香微生物。结果表明:酵母Njsys-YT3和霉菌Njsys-MD45都具有较高的酯化酶活力和酯合成能力,且能产生丰富的代谢产物。Njsys-YT3的酯化酶活力为16.58 U/mL,总酯含量为0.22%;Njsys-MD45的酯化酶活力为7.18U/mL,总酯含量为0.14%。通过对Njsys-YT3和Njsys-MD45生长特性的研究表明:Njsys-YT3和Njsys-MD45能够在酒精浓度12.5%,温度36℃,pH分别为3.2和3.6的条件下生长,具有较高的抗逆耐受能力。
Studied screening of aroma-producing microbe from 62 strains indicated by esterified enzyme activity, total ester content and flavor content. The results showed that: yeast Njsys-YT3 and aspergillus Njsys-MD45 had higher esterified enzyme activity and capability of synthesis of the ester, which can produce rich metabolites. The esterified enzyme activity of strains Njsys-YT3 was 16.58 U/mL and the total ester content was 0.22%, esterified enzyme activities of strains Njsys-MD45 was 7. 18 U/mL and the total ester content was 0. 14%. The studies of growing characteristics of strains Njsys-YT3 and Njsys-MD45 showed that: Strains Njsys-YT3 and Njsys-MD45 had capability of higher stress tolerance, which can grow in alcohol ratio 12.5%, temperature 36 ℃, and pH 3.2 and 3.6, reseparately.
出处
《食品与机械》
CSCD
北大核心
2016年第1期22-25,86,共5页
Food and Machinery
基金
省部级项目(编号:NJ2013-03)
关键词
麸曲
产香微生物
筛选
GC-MS
生长特性
bran koji
aroma-producing microbes
screening
GC-MS
growth characteristics