Study on screening of aroma-producing microbe and growing characters

Authors

XIE Jun, Sichuan University of Science & Engineering, Zigong, Sichuan 643000, China; Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Zigong, Sichuan 643000, China
LUO Huibo, Sichuan University of Science & Engineering, Zigong, Sichuan 643000, China; Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Zigong, Sichuan 643000, China
BIAN Minghong, Sichuan University of Science & Engineering, Zigong, Sichuan 643000, China; Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Zigong, Sichuan 643000, China
YANG Wenbin, Sichuan University of Science & Engineering, Zigong, Sichuan 643000, China; Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Zigong, Sichuan 643000, China
WANG Dadi, Sichuan University of Science & Engineering, Zigong, Sichuan 643000, China; Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Zigong, Sichuan 643000, China
WANG Yong, Sichuan University of Science & Engineering, Zigong, Sichuan 643000, China; Liquor Making Bio-Technology & Application of Key Laboratory of Sichuan Province, Zigong, Sichuan 643000, China

Abstract

Studied screening of aroma-producing microbe from 62 strains indicated by esterified enzyme activity, total ester content and flavor content. The results showed that: yeast Njsys-YT3 and aspergillus Njsys-MD45 had higher esterified enzyme activity and capability of synthesis of the ester, which can produce rich metabolites. The esterified enzyme activity of strains Njsys-YT3 was 16.58 U/mL and the total ester content was 0.22%, esterified enzyme activities of strains Njsys-MD45 was 7.18 U/mL and the total ester content was 0.14%. The studies of growing characteristics of strains Njsys-YT3 and Njsys-MD45 showed that: Strains Njsys-YT3 and Njsys-MD45 had capability of higher stress tolerance, which can grow in alcohol ratio 12.5%, temperature 36 ℃, and pH 3.2 and 3.6, reseparately.

Publication Date

1-28-2016

First Page

22

Last Page

25,86

DOI

10.13652/j.issn.1003-5788.2016.01.005

Recommended Citation

Jun, XIE; Huibo, LUO; Minghong, BIAN; Wenbin, YANG; Dadi, WANG; and Yong, WANG (2016) "Study on screening of aroma-producing microbe and growing characters," Food and Machinery: Vol. 32: Iss. 1, Article 5.
DOI: 10.13652/j.issn.1003-5788.2016.01.005
Available at: https://www.ifoodmm.cn/journal/vol32/iss1/5

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