Comparative study on fermentation performance in the genome shuffled Candida versatilis and wild-type salt tolerant yeast strain
Comparative study on fermentation performance in the genome shuffled Candida versatilis and wild-type salt tolerant yeast strain
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基因组改组的多功能念珠菌与野生型耐盐酵母发酵性能的比较研究
DOI：
10.1002/jsfa.7728
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发表时间：
2017-01-15
影响因子：
4.1
通讯作者：
Lu, Fu-Ping
中科院分区：
文献类型：
--
作者：
Qi, Wei;Guo, Hong-Lian;Lu, Fu-Ping
研究了一株因耐盐性提高而分离的多面假丝酵母iss3 -5基因组洗牌菌株和野生型（WT）菌株的发酵性能。对酱油发酵过程中的生长、还原糖、乙醇、有机酸和挥发性化合物等发酵参数进行了检测。结果经基因组洗刷的菌株S3-5的乙醇产量增长速度较快，且增幅较大。发酵结束时，经过S3-5处理的三羧酸循环生成的苹果酸、柠檬酸和琥珀酸分别比WT提高了39.20%、6.85%和17.09%。此外，ss3 -5产生的乙酸苯乙酯、香草酸乙酯、乙酸乙酯、乙酸异戊酯、肉豆酸乙酯、戊酸乙酯、棕榈酸乙酯和苯乙醛等风味物质是野生型菌株的2.26倍、2.12倍、2.87倍、34.41倍、6.32倍、13.64倍、2.23倍和78.85倍。结论与野生型菌株相比，ss3 -5的代谢能力增强，糖转化为乙醇的能力增强，有机酸的代谢能力增强，挥发性化合物尤其是酯类化合物的生成能力增强。此外，S3-5可能是一种酯味型耐盐酵母。(c) 2016年化学工业学会
BACKGROUNDThe fermentation performance of a genome-shuffled strain of Candida versatilisS3-5, isolated for improved tolerance to salt, and wild-type (WT) strain were analysed. The fermentation parameters, such as growth, reducing sugar, ethanol, organic acids and volatile compounds, were detected during soy sauce fermentation process.RESULTSThe results showed that ethanol produced by the genome shuffled strain S3-5 was increasing at a faster rate and to a greater extent than WT. At the end of the fermentation, malic acid, citric acid and succinic acid formed in tricarboxylic acid cycle after S3-5 treatment elevated by 39.20%, 6.85% and 17.09% compared to WT, respectively. Moreover, flavour compounds such as phenethyl acetate, ethyl vanillate, ethyl acetate, isoamyl acetate, ethyl myristate, ethyl pentadecanoate, ethyl palmitate and phenylacetaldehyde produced by S3-5 were 2.26, 2.12, 2.87, 34.41, 6.32, 13.64, 2.23 and 78.85 times as compared to WT.CONCLUSIONSS3-5 exhibited enhanced metabolic ability as compared to the wild-type strain, improved conversion of sugars to ethanol, metabolism of organic acid and formation of volatile compounds, especially esters, Moreover, S3-5 might be an ester-flavour type salt-tolerant yeast. (c) 2016 Society of Chemical Industry