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投稿时间：2015-09-11
投稿时间：2015-09-11
中文摘要: 从浓香型大曲分离的酵母菌中，筛选出发酵力、酯化力和脂肪酶活力复合功能较高的菌株，为构建浓香型大曲复合功能菌群提供重要资源。以从浓香型大曲中筛选得到的10株酵母菌为研究对象，利用脂肪酶平板鉴定法初步确认10株酵母均具有脂肪酶功能，并对这10株酵母进行单菌小麦固体培养基发酵，测定发酵产物发酵力、酯化力和脂肪酶活力，复筛出一株复合功能性突出的菌株J17，该菌株的发酵力为2.02 g/（g·72 h），酯化力为114.13 U，脂肪酶活力为6.37 U/g。结果发现，J17发酵后能产生较为丰富的风味物质，经扫描电镜观察结合分子生物学鉴定，J17为酿酒酵母（Saccharomycescerevisiae）。
Abstract:Functional strains with lipase activity，high fermentation activity and esterification force were selected from the yeasts that were isolated from Luzhou-flavor Daqu，which provided significant resources for constructing Luzhou-flavor Daqu functional microorganisms group.10 yeasts from Luzhou-flavor Daqu were researched as the objects.10 Lipase functional strains were preliminarily determine by lipase flat evaluating method，and this 10 strains were separately cultured in solid medium with wheat and fermentation activity，esterification force and lipase activity of the fermentation products were measured.The results showed that，there was a complex functional outstanding strain，number J17，with fermentation activity 2.02 g/（g·72 h），esterification force 114.13 U and lipase 6.37 U/g.The results showed that，comparatively abundant flavor components were producted after fermentation of J17.J17 belonged to Saccharomyces cerevisiae by morphological observation and identification of molecular biology.
keywords: Luzhou-flavor Daqu fermentation activity esterification force lipase activity identification of molecular biology
文章编号：201616040 中图分类号： 文献标志码：
基金项目:泸州老窖科研奖学金项目（13ljzk04；15ljzk06）；四川省教育厅重点科研项目（15ZA0219）；四川省大学生创新训练计划项目（201410622004）；研究生创新基金（y2014021）；酿酒及生物技术四川省重点实验室项目（NJ2014-05）
| Author Name | Affiliation |
| ZHU Li-li，ZHOU Jian*，MING Hong-mei，CHEN Xiao-xu，YAO Xia，LI Rong，LIU Yu-meng | College of Bioengineering，Sichuan University of Science&Engineering，Zigong 643000，Sichuan，China |
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