二步法酿造β-苯乙醇调味酒的工艺优化.pdf

中国酿造
2017年第36卷第9期
研究报告
总第307期
?45
步法酿造B-苯乙醇调味酒的工艺优化
吴轩德,李洲2,周世水
(1.华南理工大学生物科学与工程学院,广东广州510006;2.广东金牌生物科技股份有限公司,广东陆丰516600
摘要:在酿酒酵母转化L苯丙氨酸合成B-苯乙醇的基础上,通过紫外诱变育种、好氧发酵与补料厌氧发酵的二步法工艺来研制
B-苯乙醇调味酒。以酿酒酵母( Saccharomyces cerevisiae) GIM2.35为山发菌种,进行两轮紫外诱变,筛选获得1株较初始菌株合成β-苯
乙醇能力提高了13.6%的诱变菌株UV-15-15:通过单因素试验,获得好氧发階优化工艺条件为麦芽汁11P,L-苯内氨酸5gL,发
24h,此时B-苯乙醇质量浓度为1.69gL,较优化前提高了6.3%;补料厌氧发工艺优化条件为补料比例1:4,补料液L-苯内氨酸
含量5gL,巴氏醋杆蘭( Acetobacter pasteurianus)接种量3%(V,发酵8d,酒精度112%vol,乙酸含量0.37gL,6-乙醇质量浓
度为1.17gL,蒸馏酒感官评分为8.9分。
关键词:B-苯乙醇;洲悖母;二步法工艺
中图分类号:TS262.3;TS261.4文章编号:0254-5071(201709-0045-05
doi:10.11882.issn.0254-5071.2017.09.010
Optimization of brewing technology of B-phenylethanol flavoring liquor by two-step process
WU Xuande! LI Zhou?, ZHOU Shishuil*
(1. Schoo/ o/ Biology and Biological Enginecring, South China University of ichnology, Guangzhou 510006, China
2. Guangdong Gold Mcda/ Biotcchnology Co, Ltd, Lufeng 516600, China)
Abstract: Based on previous research of synthesizing E-phenylethanol with L-phenylalanine by Saccharomyces cerevisiae, -phenylethanol flavoring
liquor was developed by UV mutant, aerobic fermentation and two-step process of feeding anaerobie fermentation. Using S. cerevisiae GIM235 as
original strain, a mutant strain V-15- was screened out by two-round - induced mutagenesis, and its -phenylethanol s nthesis ability increased
13. 6%o compared to the original strain. The results of single factor experiments showed that the optimal aerobic fermentation condition was wort I-P.
L-phenylalanine 5,fermentation time 24 h, and the yield of -phen ethanol was 1. which was.3% higher than that before optimization
The optimum feeding anaerobic fermentation conditions were feeding ratio 1: 4, feeding solution L-pheny lalanine 5 g/L, Acetobacter pasteurianus
inoculum 3 %(VV), fermentation time d. The alcohol content of the distilled liquor was 11.2%vol, acetic acid content was0.37 L, -phenylethanol
concentration was 1.17 gl, and the sensory evaluation score was 8.9
Key words: B-phenylethanol, Saccharomyces cerevisiae: two-step process
中国自酒是世界六大蒸馏酒之一,按照主体的香气组乙醇被广泛应用到相关产品中,特别是在米香型自酒的
成,可分为浓香型、清否型、酱香型和米否型等?型,其中基础上提高米酒B-苯乙醇含量米满足不同消费者的需求,
米香型自酒历史悠久,含有乳酸乙酯、乙酸乙酯和β-苯乙据报道,当前的调味酒主要以提高酯类(己酸乙、乙酸乙
醇三种主体香味物质,特别是B-苯乙醇含量明显高于其他脂等)、酸类(成酸、乙酸等)等为日标叫,还未有针对β-苯
香型自酒-
乙崞调味酒的研究
B-苯乙醇是一种具有濙雅细膩攻瑰香味的芳香醇,攻
B-苯乙醇调味是体中β-苯乙醇含量较高,可用于
瑰芳香气味颇受人们欢迎。目前主要通过微生物转化L-苯增强自酒中B-苯乙醇香味的一种调味酒。本研究采用生
丙氨胶生产“天然”的β-苯乙崞叫,能够高效转化β苯乙辞物转化L苯丙氨酸生成B-苯乙崞,通过好氧发酵与补料
的做生物包括酿酒酵母、异常汉逊酵母等,研究人员通厌氧发酵的二步法工艺米研究生产一种高-本乙醇含量
过诱变育种、基因工程育种等方法米提高菌种转化B-苯乙的优质调味酒,为今后基酒勾兑出高品质米否型白酒奠
的能四,如梅建风等间通过自然分离纯化和紫外诱变,定基础
筛选获得1株转化合成β-本乙醇浓度有显著提高的酿酒酵1材料与方法
サ菌株,B-苯乙醇的浓度较原始菌株提高了10.2%,YINS1.1材料与试剂
等η在酒酵母中共表达ARO8和AROI0基因,B-本乙醇1.1.1菌种与试剂
的产量比出发菌株提高了368%。从微生物转化间米的B-苯
根酒酵母( Saccharomyces cerevisiae) GIN235:购自
收稿日期:2017-06-27
作者简介:吴德(1991-),男,硕土研究生,研究方向为酿酒工稈
*通讯作者:周世水(1971-),男,制教授,博士,研究方回为发工程与酿酒
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