摘要
为了解决基酒中乳酸乙酯酯含量不足,风味欠缺的问题,该文以黑曲霉(Aspergillus niger)T103为出发菌株,分别以L/D-乳酸为底物测定其酯化力,发现相较于D-乳酸,黑曲酯化酶对L-乳酸酯化能力更强,并通过对7株乳酸菌发酵产L-乳酸性能的比较,发现各菌株在以玉米为原料的发酵培养基上所产L-乳酸比例明显高于以大米为原料的发酵培养基,进一步发现不同初始糖度对产L-乳酸的比例没有明显影响,并初步确定了最佳L-乳酸发酵液制备工艺:以凝结芽孢杆菌(Bacillus coagulans)B1为出发菌株,接种于以玉米为原料,糖度为18°Bx的乳酸发酵培养基中,发酵13 d,乳酸总量可达89.19 g/L,其中L-乳酸所占比例高达99%。该文为今后乳酸菌的强化发酵和高乳酸乙酯调味酒的制备奠定了基础。
The purpose of this study is to overcome challenges in insufficient ethyl lactate and lack of flavor in the base wine of Baijiu. Using Aspergillus niger T103 as the starting strain, L/D-lactic acid as the substrate, the esterification rate was determined. It was found that Aspergillus niger esterase had stronger esterification ability on L-lactic acid than to D-lactic acid. By comparing L-lactic acid production rate of 7 lactic acid bacteria(LAB) strains in different base medium, it was found that the ratio of L-lactic acid produced from corn-based fermentation was significantly higher than that of rice-based fermentation. It was further found that differences in initial sugar content had no significant effect on the L-lactic acid ratio. The preparation of the optimal high L-lactic acid fermentation broth was preliminarily determined: Bacillus coagulans B1 as the starting strain and 18 °Bx of corn for 13 days. The total lactic acid amount reached 89.19 g/L, in which 99 % was L-lactic acid.
作者
韩经
肖冬光
HAN Jing;XIAO Dongguang(College of Bioengineering,Tianjin University of Science and Technology,Tianjin 300457,China;Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,Tianjin 300457,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第24期134-139,共6页
Food and Fermentation Industries
基金
国家自然科学基金(31471724)
关键词
L-乳酸
D-乳酸
凝结芽孢杆菌
黑曲酯化酶
乳酸乙酯
白酒
L-lactic acid
D-lactic acid
Bacillus coagulans
Aspergillus niger esterase
ethyl lactate
Baijiu
