大曲中产酯化酶菌株的分离鉴定及固体发酵工艺优化
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Isolation and Identification of Ethyl Caproate Esterifying Enzyme in Daqu and its Fermentative Technology Optimization
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    摘要:

    为提高大曲中己酸乙酯含量,从汾酒大曲中分离得到1株高产己酸乙酯酯化酶的霉菌SXG-Z-6,结合形态学特征和分子鉴定方法对其进行鉴定,确定为黑曲霉。以酯化力为指标,对该菌株的固体发酵培养基和培养条件进行优化,得到最适培养基:以10 g麸皮为基质,添加1.5 g玉米粉,2 g酵母粉,体积分数1%大豆油,0.2 g(NH4)2SO4和10 mL蒸馏水。最适培养条件为36 ℃恒温静置培养44 h,酯化力最高达到615.8 mg/dL,比优化前提高了35.7%。

    Abstract:

    To improve the ethyl caproate in daqu. A hyper ethyl caproate esterifying enzyme producer-SXG-Z-6,was isolated from Fen-Daqu. The analysis of morphological and molecular characteristics showed that this wild-type strain was closest to Aspergillus niger. The culture media and conditions were optimized using esterifying power as the reference index. As a result,the optimal culture conditions were summed up as follows:10 g wheat bran as culture substrate,1.5 g corn flour,2 g yeast extract,1 %(v/v)soybean oil,0.2 g(NH4)2SO4 and 10 mL H2O,at 36 ℃ for 44 h. The highest esterifying power could reach 615.8 mg/dL,which was improved by 35.7% than the control.

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滕巍,李国莹,刘小波,王强,顾秋亚,余晓斌.大曲中产酯化酶菌株的分离鉴定及固体发酵工艺优化[J].食品与生物技术学报,2016,35(9):971-977.

TENG Wei, LI Guoying, LIU Xiaobo, WANG Qiang, GU Qiuya, YU Xiaobin. Isolation and Identification of Ethyl Caproate Esterifying Enzyme in Daqu and its Fermentative Technology Optimization[J]. Journal of Food Science and Biotechnology,2016,35(9):971-977.

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  • 在线发布日期: 2016-11-01
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