杨林子,卢云浩,何强

• 1:四川大学轻工科学与工程学院

摘要(Abstract)：

文章利用HS-SPME-GC-MS技术探究了郫县豆瓣优势菌株地衣芽孢杆菌和埃切假丝酵母在化学反应体系中的酯合成途径及能力。结果表明,受试菌株均可通过酯化和醇解两种途径合成酯类物质,其中乙酸酯类物质倾向于通过醇解途径合成,而乙酯类物质主要经酯化途径合成;菌株的酯合成能力具有pH依赖性,地衣芽孢杆菌的酯合成比活力随pH值的增加不断增强,而埃切假丝酵母在低pH下展现出更强的酯合成比活力;埃切假丝酵母的酯合成能力远高于地衣芽孢杆菌。该研究结果可为优化和平衡郫县豆瓣的风味提供理论依据。

关键词(KeyWords)： 郫县豆瓣;地衣芽孢杆菌;埃切假丝酵母;酯合成途径;HS-SPME-GC-MS

Abstract:

Keywords:

基金项目(Foundation): 郫县豆瓣绿色关键工艺突破与产业升级示范(工信部)(2018-QT)

作者(Author): 杨林子,卢云浩,何强

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