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刊物期号: 201807

黄酒酵母的性能改良及降低其产物中氨基甲酸乙酯含量的研究(27)

作者: 方逸群,倪 斌

地址:上海金枫酒业股份有限公司,上海 邮编:200051
摘要 氨基甲酸乙酯(EC)是一种潜在致癌物,在黄酒发酵过程中尿素是它的前体物质。该研究通过紫外诱变和基因过表达筛选获得改良黄酒酵母菌种,并对黄酒产品的理化指标进行检测可知,与原始菌株相比,改造菌株酿造的发酵性能和黄酒的出酒率、酒精度、总糖、总酸、氨基酸态氮没有明显的差异,而诱变菌株JF501-A62发酵产物尿素含量降低了67 %,EC含量降低了59 %;基因过表达菌株JF501-B5发酵产物尿素含量降低了88 %,EC含量降低了63 %。两者均有很好的发酵性能,并取得了较好的降低产品中尿素含量、进而降低氨基甲酸乙酯含量的效果。与紫外诱变相比,基因过表达的改良方法获得了尿素含量更低的菌株,且贮存6个月之后产品中的EC含量更低。
关键词 黄酒酵母; 紫外诱变; 基因过表达; 氨基甲酸乙酯
中图分类号: TS262.4;TS261.1;TS261.4 文献标识码: A 文章编号: 1001-9286(2018)07-0027-07

英文标题: Performance Improvement of Yeast Strains to Reduce Ethyl Carbamate Content in Yellow Rice Wine

英文作者: FANG Yiqun and NI Bin

英文地址: Shanghai Jinfeng Winery Co. Ltd., Shanghai 200051, China

英文摘要 Ethyl carbamate (EC), metabolized from urea during the fermentation of yellow rice wine, is suggested as a potential carcinogen. In this study, yeast strain improvement was tried by UV-induced mutagenesis and gene over-expression. Compared with start strains, the improved strains had no significant difference in wine yield, alcohol content, total sugar, total acids, and amino acid nitrogen. However, urea content in mutant strain JF501-A62 reduced by 67 % and EC content reduced by 59 %; urea content in gene over-expression strain reduced by 88 % and EC content reduced by 63 %. Both improved strains had good fermenting performance. Compared with the strain by UV-induced mutagenesis, the strain by gene over-expression had better performance in reducing EC content in yellow rice wine.
英文关键词 yellow rice wine yeast; UV-induced mutagenesis; gene over-expression; ethyl carbamate
      

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