不同酿造因子对酵母菌β-葡萄糖苷酶活性的影响
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摘要
以红佳酿酵母菌株为研究对象,分析了不同酿造条件(碳源、氮源、pH值、SO_2和多酚)对其β-葡萄糖苷酶活性的影响。结果表明,初始质量浓度175 g/L,由葡萄糖和麦芽浸膏粉组成的复合碳源更有利于提高菌株的β-葡萄糖苷酶活性;酵母浸粉、磷酸氢二铵分别为较佳的有机和无机氮源,其比例为3∶1时酵母β-葡萄糖苷酶活力较高;调整模拟葡萄汁的初始pH值为5.5,SO_2质量浓度90 mg/L和多酚质量浓度2 g/L时,酵母糖苷酶活性较高。
Vintage red yeast strain was used to study the effect of different fermentation conditions(carbon source,nitrogen source,pH,SO_2 and polyphenols) to beta glycosidase activity. The results showed that the initial source of carbon concentration at 175 g/L,composed of glucose and malt extract powder was more advantageous to improve the enzyme activity. Yeast powder and diammonium hydrogen phosphate(DAP) was tested as better organic and inorganic nitrogen source respectively,and β-glycosidase activity was higher when their ratio at 3∶1. Adjust the initial pH at 5.5,SO_2 at 90 mg/L and polyphenols content at 2 g/L of simulation grape juice could also improve the enzyme production.
Vintage red yeast strain was used to study the effect of different fermentation conditions(carbon source,nitrogen source,pH,SO_2 and polyphenols) to beta glycosidase activity. The results showed that the initial source of carbon concentration at 175 g/L,composed of glucose and malt extract powder was more advantageous to improve the enzyme activity. Yeast powder and diammonium hydrogen phosphate(DAP) was tested as better organic and inorganic nitrogen source respectively,and β-glycosidase activity was higher when their ratio at 3∶1. Adjust the initial pH at 5.5,SO_2 at 90 mg/L and polyphenols content at 2 g/L of simulation grape juice could also improve the enzyme production.
引文
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[3]问亚琴,崔婧,潘秋红.葡萄果实糖苷键合态萜烯物质的研究进展[J].园艺学报,2012,39(9):1 679-1 686.
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[11]张方方,刘延琳.两株商业酵母β-葡萄糖甘酶的研究[J].食品科学,2014,35(3):148-152.
[12]张方方,刘延琳.酿酒酵母的β-葡萄糖苷酶活性及氧气对酵母产酶的影响[J].中国酿造,2013,32(6):28-30.
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[15]王玉霞.阿氏丝孢酵母(Trichosporon asahi)iβ-葡萄糖苷酶及葡萄糖苷类风味物质水解机制的研究[D].无锡:江南大学,2012.
[16]宋京城,金小花,蔡健.碳源对β-葡萄糖苷酶合成的影响研究[J].食品研究与开发,2012,33(1):143-146.
[17]勇强,李树炎,陈牧,等.氮源对里氏木霉木聚糖酶和纤维素酶生物合成的影响[J].林产化学与工业,2004,24(3):7-11.
[18]夏玉林.β-葡萄糖苷酶基因的筛选及性质分析[D].广州:广东药科大学,2016.
[19]侯晓瑞,王婧,杨学山.甘肃河西走廊葡萄酒产区高产β-葡萄糖苷酶酵母菌株筛选[J].食品科学,2014,35(23):139-143.
[20]王占一,张立华,王玉海.超声波辅助纤维素酶提取石榴幼果多酚及其抑制α-葡萄糖苷酶活性[J].食品科学,2017,38(18):214-221.
[2]刘丽媛,刘延琳,李华.葡萄酒香气化学研究进展[J].食品科学,2011,32(5):310-316.
[3]问亚琴,崔婧,潘秋红.葡萄果实糖苷键合态萜烯物质的研究进展[J].园艺学报,2012,39(9):1 679-1 686.
[4]康文怀,徐岩,赵光鳌.葡萄酒风味修饰研究进展[J].食品与生物技术学报,2009,28(4):438-443.
[5]刘富兵,刘延琳.酶在葡萄酒生产中的应用[J].食品科学,2013,34(9):392-398.
[6]陈守文,陈九武,赵山.利用黑曲霉β-葡萄糖酶改善葡萄酒风味[J].中国酿造,1993(3):17-19.
[7]徐莉莎,石彦国,秦可欣,等.响应面法优化灵芝菌株产β-葡萄糖苷酶液体发酵培养基的研究[J].农产品加工,2016(8):6-9,12.
[8]Martino A,Schiraldi C,Di Lazzaro A,et al. Improvement of the flavour of Falanghina white wine using a purified glycosidase preparation from Aspergillus niger[J]. Process Biochemistry,2000,36(1):93-102.
[9]Hernandez L F,Espinosa J C,Fernandez-Gonzalez M,et al.β-glucosidase activity in a Saccharomyces cerevisiae wine strain[J]. Int J Food Microbiol,2003(2):171-176.
[10]Sadoudi M, Tourdot-Mar Chal R, Rousseaux S, et al.Yeast-yeast interactions revealed by aromatic profile analysis of Sauvignon Blanc wine fermented by single or coculture of non-Saccharomyces and Saccharomyces yeasts[J].Food Microbiol,2012,32(2):243-253.
[11]张方方,刘延琳.两株商业酵母β-葡萄糖甘酶的研究[J].食品科学,2014,35(3):148-152.
[12]张方方,刘延琳.酿酒酵母的β-葡萄糖苷酶活性及氧气对酵母产酶的影响[J].中国酿造,2013,32(6):28-30.
[13]Jeffrey R, James H, James O, et al. Systematic identification of yeast proteins extracted into model wine during aging on the yeast lees[J]. J. Agric Food Chem,2010,58(4):2 337-2 346.
[14]马腾臻,杨学山,张莉,等.红佳酿酵母β-葡萄糖苷酶活性测定及产酶特性[J].食品与发酵工业,2014,35(13):37-42.
[15]王玉霞.阿氏丝孢酵母(Trichosporon asahi)iβ-葡萄糖苷酶及葡萄糖苷类风味物质水解机制的研究[D].无锡:江南大学,2012.
[16]宋京城,金小花,蔡健.碳源对β-葡萄糖苷酶合成的影响研究[J].食品研究与开发,2012,33(1):143-146.
[17]勇强,李树炎,陈牧,等.氮源对里氏木霉木聚糖酶和纤维素酶生物合成的影响[J].林产化学与工业,2004,24(3):7-11.
[18]夏玉林.β-葡萄糖苷酶基因的筛选及性质分析[D].广州:广东药科大学,2016.
[19]侯晓瑞,王婧,杨学山.甘肃河西走廊葡萄酒产区高产β-葡萄糖苷酶酵母菌株筛选[J].食品科学,2014,35(23):139-143.
[20]王占一,张立华,王玉海.超声波辅助纤维素酶提取石榴幼果多酚及其抑制α-葡萄糖苷酶活性[J].食品科学,2017,38(18):214-221.