产阿魏酸酯酶的枝状枝孢霉筛选、发酵特性及在黄酒中应用研究

Isolation，Fermentation Characteristics and Application in Chinese Rice Wine of aCladosporium cladosporioidesStrain Producing Feruloyl Esterases

DOI：10.3969/j.issn.1673-1689.2018.08.002

中文关键词: 阿魏酸酯酶 鉴定 枝状枝孢霉 发酵条件 黄酒

英文关键词: feruloyl esterases,identification,Cladosporium cladosporioides,fermentation conditions,Chinese rice wine

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中文摘要:

筛选高产阿魏酸酯酶菌株，并对其发酵特性及在黄酒中的应用进行研究。通过初筛及复筛，根据菌落形态、生理生化特征及rDNA ITS1-5.8S-ITS2基因序列的系统发育树构建分析进行菌株鉴定；以阿魏酸含量为衡量指标，考察温度、初始pH、麦麸添加量、酒度等因素对菌株发酵过程中产阿魏酸的影响；菌株经过富集培养反添加到黄酒酿造过程中。筛选出一株高产阿魏酸酯酶霉菌，经分子鉴定为枝状枝孢霉菌株（Cladosporium cladosporioides），保藏在中国典型培养物保藏中心，保藏编号为CCTCC NO：M2015549。菌株在30 ℃、pH 4.8、麦麸添加量5%、酒度9%条件下培养3 d，菌株产阿魏酸酯酶活力最高可达175.4 U/L。当菌株添加量为0.010%时，黄酒阿魏酸含量提高到150%。筛选到一株新的高产阿魏酸酯酶的枝状枝孢霉菌株，并将其反添加到黄酒酿造过程中，对黄酒阿魏酸含量的提高起到积极作用，证明菌株在产阿魏酸酯酶及富含阿魏酸功能性食品开发方面具有很大潜力。

英文摘要:

A strain with high feruloyl esterases activity was screened out. Its fermentation characteristics and application in Chinese rice wine was investigated. Through preliminary and secondary screening，colonial morphology，physio-biochemical tests and rDNA ITS1-5.8S-ITS2 sequence analysis were adopted to determine the phylogenetic position of the isolated strain. Ferulic acid content was used as measurable indicator，Temperature，Initial pH，Wheat bran content，Alcohol content was chosen as variables，the production of ferulic acid in the fermentation process was studied. Strain was added to rice wine brewing process after enrichment cultivation. A high feruloyl esterases activity strain was screened and identified asCladosporium cladosporioidesstrain. The strain was preserved in CCTCC with the accession number CCTCC NO：M2015549. Aften cultivating for 72 h under 30 ℃，pH 4.8，5% Wheat bran，9% alcohol content，the activity peak value of feruloyl esterase enzyme produced by this strain was 175.4 U/L. When the strain content was 0.010%，ferulic acid content increased to 150%. ACladosporium cladosporioidesstrain with high enzyme activity which could produce feruloyl esterase was first screened out. It has positive effect on the improvement of ferulic acid content when adding to the brewing process. It has proved that the strain has great potential in production of feruloyl esterases and development of function food rich with ferulic acid.

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