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2010 No.6 SerialNo.219
China Brewing
耐盐产酯酵母的选育及发酵性能研究
王春玲，宋葛，侯丽华，鲁梅芳，曹小红
（天津科技大学食品工程与生物技术学院，天津300457）
Research Report
要：以酸酒酵母AS21182为出发菌株，通过基因组改组三轮重排，获得了具有更高耐盐性的Sy=其耐盐性能由100g/L提高为180g/L。并且将S,添加到发醇15d的酱醒汁中，对其生长状态进行初步研究。发现Su在高盐稀态酱酸中有较高的活性，而且可以有效提高乙酸
乙酯、乙醇、乳酸乙酯、乙酸等物质的含量，而这些物质恰恰是酱油风味的重要组成部分。关键词：产酯酵醇母：基因组重排：酱油发醇
中图分类号：TS201.3
文献标识码：A
文章编号：02545071(2010)06-0020-04
Screening of salt-tolerant and ester-producing yeast using genome shuffling and its fermentation conditions
WANG Chunling, SONG Qian, HOU Lihua, LU Meifang, CAO Xiaohong
(College ofFood Engineering&Biotechnology,Tianjin University ofScience&Technology,Tianjin300457,China)
Abstract: The strain Sy was obtained after the three round of genome shuffling using AS21182 as the initial strain. The tolerance of S3-4 to salt was improved from 100g/L to 180g/L., The growth of Sy which was added into soy-sauce mash at the 15* days was further studied in this work. In the high-salt liquid soy-sauce mash, Sy had a good metabolic activity and could increase the content of ethyl acetate, ethanol, ethyl lactate and acetic acid, which were important compounds of soy-sauce flavor.
Key words: ester-producing yeast; genome shuffling; soy sauce fermentation
耐盐酵母主要存在于酱油发酵过程中，对提高酱油的风味起到重要的作用。其能够产生醇类、酯类物质，对酱
收稿日期：2010-03-08
基金项目：国家十一五科技支撑计划项目(2009BADB9BO5) 作者简介：王春玲（1977-)，女，副教授，研究方向为食品微生物。
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