CN113699051B - 耐高糖和低pH的酵母菌及其应用 - Google Patents
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Abstract
本发明属于微生物技术领域,具体涉及一种耐高糖和低pH的酵母菌及其应用。本发明所提供的耐高糖和低pH的酵母菌,于2021年6月10日保藏于中国微生物菌种保藏管理委员会普通微生物中心;保藏编号为CGMCC No.22681。耐高糖和低pH的酵母菌在发酵山楂果脯中的应用、发酵果脯的生产方法是本发明所要重点保护的范围。首先发酵酵母菌获得种子液,然后将去核山楂加入糖渍液中处理,加热、煮沸、冷却,再采用种子液发酵经处理的物料,继续发酵,烘干,获得成品发酵山楂果脯。本发明首次公开了一株耐高糖和低pH的马克斯克鲁维酵母CGMCC No.22681及其应用。利用本发明提供的马克斯克鲁维酵母CGMCC No.22681,可在高糖和低pH条件下进行微生物发酵,具有良好的工业应用价值。
Description
技术领域
本发明属于微生物技术领域,具体涉及一种耐高糖和低pH的酵母菌及其应用。
背景技术
果脯是以果蔬为原料经糖渍、干燥等工艺制成的略有透明感,表面无糖霜析出的制品。果脯既可以直接食用,也可以添加到其他食品中作为点缀或改善风味之用,广受消费者喜爱。目前市场上占主流的传统果脯存在口味单一,产品色泽、透明度、饱满度较差,保质期短等问题。微生物发酵是一种有助于保护食物、改善其营养价值和增强其感官特性的生物技术。有关微生物发酵水果和蔬菜的研究越来越受到人们的关注,其发酵制品不仅可直接提高发酵果蔬的营养价值和适口性,而且还产生了发酵特殊的风味和营养成分,如有机酸、维生素、氨基酸和抗氧化物质等,具有维持肠道菌群平衡、促进人体消化吸收、抗氧化、抗衰老、提高人体免疫力、预防心血管疾病等功效。将微生物发酵引入传统的果脯生产,既可以保存果蔬的营养成分,延长果蔬的供应期,调节淡忘季的需求,又具有微生物发酵特有的作用,改善产品风味,解决传统果脯口味单一,果脯微生物超标等行业问题,同时提高了果脯产品的保健价值,产品市场开发前景广阔,必将成为果脯行业研究的热点和发展方向。
目前发酵果脯的研究主要集中在低糖的液体发酵或固态发酵的方式,生产过程复杂且产品口感风味不均一,所以目前市场上还缺乏有竞争力的发酵果脯产品。如何实现在果脯高糖度糖渍工艺的同时进行微生物发酵成为该领域突破的一个方向。因此,选育性能优良、可耐受高糖度且低pH的发酵益生菌仍是解决发酵果脯应用的重要课题之一,也具有重要的实用价值和学术研究价值。
王赢等人在《毛酸浆发酵果脯的研制》一文中,披露了发酵pH为3.89至3.75时,果脯有光泽,外观较饱满,表面光滑富有弹性,味道酸甜度适口。成少宁等人在《一株优良果脯加工废糖液酒精发酵酵母菌生长条件的研究》一文中披露:酵母菌最适的生长条件是pH3,而关于在更低的pH值更高的糖渍下发酵,鲜有文献披露。并且上述的果脯制作过程中,也并非是采用的糖渍发酵,若是糖渍发酵,其波美度更高,酵母菌对这种高糖低pH的耐受性能更差。
因此,需要寻找一株能耐受高糖低pH的菌株以实现在果脯高糖度糖渍工艺的同时进行微生物发酵。
发明内容
为了解决上述的技术问题,本发明提供了一种耐高糖和耐低pH的酵母菌,该酵母菌于2021年6月10日保藏于中国微生物菌种保藏管理委员会普通微生物中心;分类命名为马克斯克鲁维酵母Kluyveromyces marxianus;保藏编号为CGMCC No.22681。
上述的耐高糖和低pH的酵母菌在发酵山楂果脯中的应用,也是本发明所要保护的范围。
本发明还要保护的是一种发酵果脯的生产方法,该生产方法最大的特点是,采用酵母菌CGMCC No.22681来发酵山楂果脯。
具体的,一种发酵果脯的生产方法,包括以下的步骤:
(1)发酵酵母菌CGMCC No.22681
在种子培养基中接种发酵培养酵母菌CGMCC No.22681;
(2)将山楂去核,加入到糖渍液中,加热、煮沸、冷却,再加入蔗糖调整糖渍液糖度;
(3)在(2)中所得的物料中加入(1)中培养好的酵母菌CGMCC No.22681种子液,继续发酵;
(4)将发酵物料烘烤,获得酵母菌发酵山楂果脯。
优选的,(1)中,种子培养基为:蛋白胨2-10g/L、葡萄糖30-200g/L,发酵培养的pH5.0-6.0、温度为28~37℃、时间为20~28h。
优选的,(1)中,种子培养基为:蛋白胨5g/L、葡萄糖50-200g/L,发酵培养的pH5.0-6.0;发酵培养的pH5.5、温度为32℃、时间为24h。
优选的,(2)中,将山楂去核,加入到糖度为42~48%Brix的糖渍液中,加热、煮沸、冷却,再加入蔗糖调整糖渍液糖度。
优选的,(2)中,将山楂去核,加入到糖度为42~48%Brix的糖渍液中,加热至92~98℃维持10~20min,然后加热煮沸10~20min,自然冷却浸泡20~28h,再加入蔗糖调整糖渍液糖度至48~52%。
优选的,(3)中,种子液的接种量为10%,继续发酵的条件是,于30~34℃发酵45~50小时;
(4)中,将发酵物料于55~65℃的下烘6~10h,获得酵母菌发酵山楂果脯。
优选的,上述的一种发酵果脯的生产方法,包括以下的步骤:
(1)发酵酵母菌CGMCC No.22681
在种子培养基中接种发酵培养酵母菌CGMCC No.22681;种子培养基为:蛋白胨5g/L、葡萄糖50-200g/L,发酵培养的pH5.0-6.0;发酵培养的pH5.5、温度为32℃、时间为24h;
(2)将山楂去核,加入到糖度为45%Brix的糖渍液中,加热至92~98℃维持15min,然后加热煮沸15min,自然冷却浸泡24h,再加入蔗糖调整糖渍液糖度至50%;
(3)在(2)中所得的物料中加入(1)中培养好的酵母菌CGMCC No.22681种子液,种子液的接种量为10%,于32℃发酵48小时;
(4)将发酵物料于60℃的下烘8h,获得酵母菌发酵山楂果脯。
本发明首次公开了一株耐高糖和低pH的马克斯克鲁维酵母CGMCC No.22681及其应用。利用本发明提供的马克斯克鲁维酵母CGMCC No.22681,可在高糖和低pH条件下进行微生物发酵,具有良好的工业应用价值,在高糖和低pH的条件下,普通酵母菌无法存活,而本发明的酵母菌依然保持着优异的活性,通过实施例3可以看出,在55%Brix、pH2.3的条件下,酵母菌CGMCC No.22681的菌体生长情况良好。
本发明的有益效果在于:
(1)与普通的酵母菌相比,本发明所提供的酵母菌CGMCC No.22681耐糖渍性能优异,普通的酵母菌在55%Brix下不再生长,而本发明中的酵母菌CGMCC No.22681在该条件下能顺利生长,并且发酵产酒;
(2)通过本发明的方法发酵获得的山楂果脯,色泽均匀,鲜亮、甜度适中、韧性好、发酵风味浓厚。
附图说明
图1为菌株SL 6#的平板照片和显微镜照片;
图2为菌株SL 6#的***进化树;
图3为酵母菌CGMCC No.22681发酵过程曲线;
图4为酵母菌CGMCC No.22681不同糖度及pH下的菌体生长数据;
图5为普通酿酒酵母与酵母菌CGMCC No.22681的发酵过程对比照片;
图6为酵母菌CGMCC No.22681发酵山楂果脯照片。
具体实施方式
为了能使本领域技术人员更好的理解本发明,现结合具体实施方式对本发明进行更进一步的阐述。
酿酒活性干酵母采购厂家:安琪酵母股份有限公司;
本发明中的其它原料比如蔗糖、蛋白胨、氯化钠等均为常规实验材料,普通市售产品;
以下结合具体实施例,对本发明做进一步说明。应理解,以下实施例仅用于说明本发明而非用于限制本发明的范围。
本发明的酵母菌已于2021年06月10日保藏于中国微生物菌种保藏管理委员会普通微生物中心(CGMCC),保藏地址为北京朝阳区北辰西路1号院3 号中国科学院微生物研究所,分类命名为马克斯克鲁维酵母Kluyveromyces marxianus;保藏号CGMCC No.22681。
实施例1
SL6#菌株的选育
将实验室保藏的多株酿酒酵母菌在活化培养基(蔗糖20 g/L,蛋白胨5g/L,氯化钠0.5 g/L,pH6.0)进行活化,然后菌悬液在30W紫外灯下分别照射10-120s不等,将菌液经无菌水稀释后涂布于筛选培养基(蔗糖500 g/L,蛋白胨5g/L,氯化钠0.5 g/L,pH6.0,琼脂20g/L)30 ℃培养2~3 天。将获得的菌落最大的培养物转种于新的固体平板上,平板划线直至出现单菌落。经过复筛后,最终得到一株纯培养物,编号为SL 6#。
实施例2
SL 6#的鉴定
将实施例1获得的SL6#进行了18SrDNA鉴定,经过用从NCBI blast 中得到的部分序列构建进化树,从用MP法构建进化树确定SL6#为马克斯克鲁维酵母(Kluyveromycesmarxianus)。
从附图2中可以看出,本发明中所获得的菌株确为马克斯克鲁维酵母菌。
实施例3
酵母菌CGMCC No.22681的发酵
将实施例2 获得的酵母菌CGMCC No.22681进行多批次发酵培养。发酵培养基:300g山楂加糖度为40% Brix的1L蔗糖水溶液蒸煮30min,添加蔗糖调节糖度至55%Brix,自然pH(pH2.3);接种量10%,发酵温度为32℃,发酵48h。取发酵液进行菌体生长及酒精度检测,菌体生长及发酵产酒曲线如附图3所示,从附图3中可以看出:酵母菌CGMCC No.22681在糖度55%、pH2.3的条件下仍然能够维持较高菌体生长和发酵代谢产酒***平,在发酵24h即可达到菌体生长稳定性,在发酵36h发酵酒精度即可达到12%以上的酒精度。
维持发酵培养基其它组分不变分别调整不同的糖度,实验酵母菌CGMCC No.22681在不同糖度中的菌体生长情况;维持发酵培养基组分不变,分别调整不同的发酵液pH,实验酵母菌CGMCC No.22681在不同pH中的菌体生长情况。分别取发酵24h的发酵液检测菌体OD600,结果见附图4。由图可以看出,酵母菌CGMCC No.22681在糖度60%以下均能保持较好的生长,而且在糖度80%仍然可以耐受,最适糖度为30%;在pH2.5-8.5均能维持较好的生长,可以耐受1.5的低pH,最适pH为6.5。
实施例4
酵母菌CGMCC No.22681发酵山楂果脯
将山楂去核,添加至蔗糖制成的糖度为45%Brix的糖渍液中,加热至95℃维持15min,然后加热煮沸15min,自然冷却浸泡24h,然后添加蔗糖调整糖渍液糖度至50%Brix,然后加入培养好的酵母菌CGMCC No.22681种子液(培养条件如下:蛋白胨5g/L、葡萄糖50g/L、pH5.5,33℃培养24h),接种量10%,33℃继续发酵48h,然后捞出山楂置于60℃的环境下烘8h获得发酵风味浓厚的酵母菌发酵山楂果脯。
实施例5
酵母菌CGMCC No.22681发酵山楂果脯
将山楂去核,添加至蔗糖制成的糖度为45%Brix的糖渍液中,加热至92℃维持17min,然后加热煮沸17min,自然冷却浸泡24h,然后添加蔗糖调整糖渍液糖度至50%Brix,然后加入培养好的酵母菌CGMCC No.22681种子液(培养条件如下:蛋白胨8g/L、葡萄糖50g/L、pH5.8,32℃下培养24h),接种量10%,32℃继续发酵45h,然后捞出山楂置于55℃的环境下烘8h获得发酵风味浓厚的酵母菌发酵山楂果脯。
实施例6
酵母菌CGMCC No.22681发酵山楂果脯
将山楂去核,添加至蔗糖制成的糖度为45%Brix的糖渍液中,加热至95℃维持15min,然后加热煮沸15min,自然冷却浸泡24h,然后添加蔗糖调整糖渍液糖度至50%Brix,然后加入培养好的酵母菌CGMCC No.22681种子液(培养条件如下:蛋白胨10g/L、葡萄糖80g/L、pH6.0,37℃培养24h),接种量10%,37℃继续发酵48h,然后捞出山楂置于60℃的环境下烘8h获得发酵风味浓厚的酵母菌发酵山楂果脯。
实施例7
酵母菌CGMCC No.22681发酵山楂果脯
将山楂去核,添加至蔗糖制成的糖度为45%Brix的糖渍液中,加热至95℃维持15min,然后加热煮沸15min,自然冷却浸泡24h,然后添加蔗糖调整糖渍液糖度至50%Brix,然后加入培养好的酵母菌CGMCC No.22681种子液(培养条件如下:蛋白胨5g/L、葡萄糖50g/L、pH5.0,35℃培养22h),接种量10%,35℃继续发酵46h,发酵pH2.3;然后捞出山楂置于55℃的环境下烘8h获得发酵风味浓厚的酵母菌发酵山楂果脯。
关于本发明所提供的酵母菌CGMCC No.22681在发酵山楂果脯中的优势,本发明人进行了如下的实验:
在同样发酵条件下接种市场上采购的普通酿酒活性干酵母,35℃继续发酵46h未发现明显上泡发酵现象,继续维持发酵96h,未闻到明显的发酵风味,也未发现明显的上泡和菌体沉淀,具体的发酵情况见附图5,从附图5中可以看出,普通酿酒活性干酵母对山楂果脯没有任何发酵作用,这说明普通的普通酿酒活性干酵母无法耐受50%Brix的高糖浓度以及pH2.3的环境。
将普通酵母发酵后的山楂置于同样条件下烘干获得山楂果脯,口感品评未出现发酵风味,与普通的山楂果脯无差别。可判断普通的酿酒酵母无法同时耐受50%的高糖度和pH2.3的低pH,无法用于发酵山楂果脯的生产。
Claims (10)
1.耐高糖和低pH的酵母菌,其特征在于:该菌株于2021年6月10日保藏于中国微生物菌种保藏管理委员会普通微生物中心;保藏编号为CGMCC No.22681,其分类命名为:马克斯克鲁维酵母(Kluyveromyces marxianus)。
2.如权利要求1所述的耐高糖和低pH的酵母菌在发酵山楂果脯中的应用。
3.一种发酵果脯的生产方法,其特征在于,采用酵母菌CGMCC No.22681来发酵山楂果脯。
4.一种发酵果脯的生产方法,包括以下的步骤:
(1)发酵酵母菌CGMCC No.22681
在种子培养基中接种发酵培养酵母菌CGMCC No.22681;
(2)将山楂去核,加入到糖渍液中,加热、煮沸、冷却,再加入蔗糖调整糖渍液糖度;
(3)在(2)中所得的物料中加入(1)中培养好的酵母菌CGMCC No.22681种子液,继续发酵;
(4)将发酵物料烘烤,获得酵母菌发酵山楂果脯。
5.如权利要求4所述的一种发酵果脯的生产方法,其特征在于,(1)中,种子培养基为:蛋白胨2-10g/L、葡萄糖30-200g/L,发酵培养的pH5.0-6.0、温度为28~37℃、时间为20~28h。
6.如权利要求4所述的一种发酵果脯的生产方法,其特征在于,(1)中,种子培养基为:蛋白胨5g/L、葡萄糖50-200g/L;发酵培养的pH5.5、温度为32℃、时间为24h。
7.如权利要求4所述的一种发酵果脯的生产方法,其特征在于,(2)中,将山楂去核,加入到糖度为42~48%Brix的糖渍液中,加热、煮沸、冷却,再加入蔗糖调整糖渍液糖度。
8.如权利要求4所述的一种发酵果脯的生产方法,其特征在于,(2)中,将山楂去核,加入到糖度为42~48%Brix的糖渍液中,加热至92~98℃维持10~20min,然后加热煮沸10~20min,自然冷却浸泡20~28h,再加入蔗糖调整糖渍液糖度至48~52%。
9.如权利要求4所述的一种发酵果脯的生产方法,其特征在于,(3)中,种子液的接种量为10%,继续发酵的条件是,于30~34℃发酵45~50小时;
(4)中,将发酵物料于55~65℃的下烘6~10h,获得酵母菌发酵山楂果脯。
10.如权利要求4所述的一种发酵果脯的生产方法,包括以下的步骤:
(1)发酵酵母菌CGMCC No.22681
在种子培养基中接种发酵培养酵母菌CGMCC No.22681;种子培养基为:蛋白胨5g/L、葡萄糖50-200g/L,发酵培养的pH5.0-6.0;发酵培养的pH5.5、温度为32℃、时间为24h;
(2)将山楂去核,加入到糖度为45%Brix的糖渍液中,加热至92~98℃维持15min,然后加热煮沸15min,自然冷却浸泡24h,再加入蔗糖调整糖渍液糖度至50%;
(3)在(2)中所得的物料中加入(1)中培养好的酵母菌CGMCC No.22681种子液,种子液的接种量为10%,于32℃发酵48小时;
(4)将发酵物料于60℃的下烘8h,获得酵母菌发酵山楂果脯。
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