Isolation and characterization of a high ethyl acetate-producing yeast from Laobaigan Daqu and its fermentation conditions for producing high-quality Baijiu
Isolation and characterization of a high ethyl acetate-producing yeast from Laobaigan Daqu and its fermentation conditions for producing high-quality Baijiu
复制标题
老白干大曲中一株高产乙酸乙酯酵母的分离、表征及其高品质白酒的发酵条件
DOI：
10.1080/13102818.2018.1492355
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发表时间：
2018-09-03
影响因子：
1.4
通讯作者：
Jia, Yingmin
中科院分区：
文献类型：
--
作者：
Fu, Zhilei;Sun, Baoguo;Jia, Yingmin
摘要采用传统的微生物分离方法从老白干大曲中分离纯化得到一株高产乙酸乙酯的酵母菌，经形态学观察和26 SrDNAD 1/D2序列分析，鉴定为Wickerhamomycesanderus。该菌株YF 1503对乙醇和乙酸乙酯具有很强的耐受性。通过单因素实验和响应面分析法确定了高乙酸乙酯产量的最佳工艺条件。在此发酵条件下，菌株YF 1503产生17.35 g/L乙酸乙酯，这是已报道的最高水平。乙醇酰基转移酶（AAT）活性（8.63 U/L）的存在以及发酵液中乙醇和乙酸乙酯浓度的变化表明菌株YF 1503使用酰基转移酶途径合成乙酸乙酯。
Abstract A yeast that produces high levels of ethyl acetate was isolated and purified from Laobaigan Daqu by traditional microbial methods and was identified as Wickerhamomyces anomalus by its morphology and 26S rDNA D1/D2 sequence. This strain, YF1503, greatly tolerated ethanol and ethyl acetate. The optimal conditions for producing high levels of ethyl acetate were identified using single factor experiments and response surface methodology. Under these fermentation conditions, strain YF1503 produced 17.35 g/L ethyl acetate, the highest level that has been reported. The presence of alcohol acyltransferase (AAT) activity (8.63 U/L) and changes in the concentrations of ethanol and ethyl acetate in the fermentation broth indicate that strain YF1503 synthesises ethyl acetate using the acyltransferase pathway.