文章摘要
周姝颖;杨青杨;赵 辉.酒曲果胶酯酶产生菌降低白酒中甲醇含量的研究[J].中国食品学报,2019,19(8):97-104
酒曲果胶酯酶产生菌降低白酒中甲醇含量的研究
  
DOI:
中文关键词: 果胶酯酶  甲醇  酒曲
英文关键词: pectin methyl esterase  methanol  Daqu starter
基金项目:黑龙江省博士后科研启动基金项目(LBH-Q13139)
作者单位
周姝颖;杨青杨;赵 辉 黑龙江大学农业微生物技术教育部工程研究中心哈尔滨150500黑龙江大学生命科学学院黑龙江省普通高校微生物重点实验室哈尔滨150080 
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中文摘要:
      从优质酒曲中分离筛选出产果胶酶菌株89株,通过测定酶活力,筛选出果胶酯酶酶活较低的菌株。将优选菌株进行白酒发酵试验,通过气相色谱分析,确定产甲醇量低的1株细菌。对其进行形态学观察,生理生化指标和16S rDNA鉴定,确定该菌株为解淀粉芽孢杆菌,将其命名为ZS04。以不同接种量添加菌株ZS04,做白酒液态发酵试验。通过菌株菌群优势抑制酒曲中其它果胶降解菌的生长,从而降低发酵液中甲醇含量。当接种量为3 %时甲醇含量最低为0.313 mg/100 mL,比对照组降低66.03 %。当接种量为0.5%时甲醇含量为0.705 mg/100 mL,比对照组低20.96%,乙醇含量比对照组高5.77 %。
英文摘要:
      89 strains with pectinase activity were isolated from the high quality Daqu starter, the strains with low pectin esterase activity. The liquor fermentation experiments of the optimizing strains was made. A strain of low methanol production was determined by chromatography determination. The strain was identified as Bacillus amyloliquefaciens and named ZS04 by morphology observation, physiological and biochemical analysis and 16SrDNA identification. ZS04 was added by the different inoculation amount in the liquor fermentation, it can inhabit other pectin degrading strains by population dominance, and the methanol content in fermentation broth was reduced. The lowest methanol content was 0.313 mg/100 mL, which was 66.03% lower than the control group. When the inoculation amount was 0.5%, the methanol content was 0.705 mg/100 mL, which was 20.96% lower than the control group, and the ethanol content was 5.77% higher than the control group.
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