摘要
以福建红曲黄酒酿造用曲中分离得到的异常维克汉姆酵母为试验菌株,采用发酵过程跟踪法和诱变法相结合,研究该酵母菌的乙酸苯乙酯合成途径。结果表明:该菌在发酵过程中同时存在醇酰基转移酶合成途径和酯酶合成途径,发酵过程跟踪法显示底物乙酸与乙酸苯乙酯的相关性大,说明酯酶合成途径是合成乙酸苯乙酯的主要途径。通过诱变法得到发酵力相同、醇酰基转移酶酶活不变、酯酶合成酶活力和水解酶活力下降的异常维克汉姆酵母突变菌株。该突变菌株发酵结果显示产乙酸苯乙酯水平显著下降,表明酯酶合成途径是合成乙酸苯乙酯的主要途径。通过确定异常维克汉姆酵母对黄酒风味有显著影响的乙酸苯乙酯合成途径,为以分子生物学技术为手段改良和优化酿酒酵母提供酶学基础,也为定向改进黄酒风味和滋味提供科学导向。
The synthesis pathway of phenethyl acetate in Wickerhamomyces anomalus isolated from Fujian Hong Qu was studied using tracking method and mutation method. The results indicated that acyltransferase and esterase both existed in the fermentation. The amount of acetic acid（as substrate） had higher correlation with the amount of phenethyl acetate（as product）, which indicated that esterase was the key enzyme in synthesizing phenethyl acetate. The mutant strain was with same fermentation ability and acyltransferase activity as the parent one, but lower synthesizing enzyme activity and hydrolyzing enzyme activity than the parent one. These results indicated that esterase route was main synthesis pathway of phenethyl acetate in Wickerhamomyces anomalus. The confirmation of the synthesis pathway of phenethyl acetate in Wickerhamomyces anomalus could provide enzymology basis for starter improvement by means of molecular biology techniques, and scientific orientation for directional improvement of flavour and taste in glutinous rice wine.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2015年第11期48-53,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(No.31171733
31371820)
