摘要
为了使酿酒酵母(Saccharomyces cerevisiae)在发酵过程中保持出酒率的同时高产乙酸乙酯,强化白酒的风味特征,利用胞内同源重组原理,通过醋酸锂化学转化法分别在亲本菌株AY12-α中过表达来自猕猴桃和草莓的醇酰基转移酶基因AeAT9、VAAT,并对成功构建的重组酿酒酵母α-AeAT9和α-VAAT进行模拟白酒液态发酵,研究其与亲本菌株发酵性能的差异。结果表明,与亲本菌株相比,重组酿酒酵母α-AeAT9和α-VAAT的生长性能及CO2总质量损失、还原糖含量、酒精度等基本发酵性能无显著差异(P>0.05),而乙酸产量显著降低(P<0.05);乙酸乙酯产量分别达(792.26±10.04)mg/L、(204.19±5.83)mg/L,分别为亲本菌株的55.40倍、14.28倍;主要高级醇总含量分别为(152.77±2.14)mg/L、(190.04±2.63)mg/L,较亲本菌株分别降低37.10%和21.75%。
In order to maintain the synthesis ability of ethanol of Saccharomyces cerevisiae and increase the ethyl acetate yield in the fermentation process,the flavor characteristics of Baijiu(Chinese liquor)were strengthen.Based on the principle of intracellular homologous recombination,the alcohol acyltransferase genes AeAT9 and VAAT from kiwifruit and strawberry were overexpressed in the parent strain AY12-αby lithium acetate chemical transformation method,respectively.The simulated liquid-state fermentation of Baijiu using recombinant strainsα-AeAT9 andα-VAAT were carried out to study the difference of fermentation characteristics between the recombinant Saccharomyces cerevisiae and its parent strain.The results showed that there was no significant difference in growth characteristic,total CO2 mass loss,reducing sugar content,alcohol content and other basic fermentation characteristics of the recombinant S.cerevisiaeα-AeAT9 andα-VAAT compared with the parent strain(P>0.05),but the acetic acid production decreased significantly(P<0.05).The ethyl acetate production of the two recombinant strains reached(792.26±10.04)mg/L and(204.19±5.83)mg/L,respectively,which was 55.40 times and 14.28 times than that of the parent strain,respectively.The contents of main higher alcohols of the two recombinant strains were(152.77±2.14)mg/L and(190.04±2.63)mg/L,respectively,which were 37.10%and 21.75%lower than the parent strain,respectively.
作者
任津莹
马艳蕊
刘港
陈叶福
肖冬光
REN Jinying;MA Yanrui;LIU Gang;CHEN Yefu;XIAO Dongguang(Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,College of Biotechnology,Tianjin University of Science&Technology,Tianjin 300457,China)
出处
《中国酿造》
CAS
北大核心
2020年第8期162-169,共8页
China Brewing
基金
国家自然科学基金项目(31671843)。
关键词
白酒
酿酒酵母
醇酰基转移酶
乙酸乙酯
高级醇
Baijiu
Saccharomyces cerevisiae
alcohol acyltransferase
ethyl acetate
higher alcohols
