黄水中耐盐产酯化酶菌株的分离鉴定及代谢产物分析-食品安全质量检测学报-CSCIED科技核心评价数据库-手机版

黄水中耐盐产酯化酶菌株的分离鉴定及代谢产物分析

Isolation, identification and metabolic product analysis of salt-tolerant esterase-producing strains from yellow water

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DOI	10.19812/j.cnki.jfsq11-5956/ts.20250108003
刊名	食品安全质量检测学报 Journal of Food Safety and Quality
年，卷(期)	2025, 16(13)
作者	潘宇, 叶雨, 杨第芹, 龙艳丽, 罗云, 冯国江, 陆宽, 杨熟英*,
作者单位	贵州省生物技术研究开发基地有限公司; 贵州省科晖检验检测研究院有限公司; 贵州省开阳县市场监督管理局检测中心; 贵州奔福酒业集团有限公司
摘要	目的筛选黄水中耐盐产酯化酶菌株, 分析其代谢产物。方法从黄水中分离产酯化酶菌株, 采用形态学、生理生化及分子生物学对其进行鉴定。结果从黄水中共筛选出9株产酯化酶菌株, 其中CZ-1、CZ-5和CZ-8为树状类芽孢杆菌(Paenibacillus dendritiformis), CZ-9为库氏类芽胞杆菌(Paenibacillus cookii), CZ-10、CZ-13和CZ-15为贝莱斯芽胞杆菌(Bacillus velezensis), CZ-3为酿酒酵母(Saccharomyces cerevisiae), P5-5为满洲毕赤酵母(Pichia manshurica)。9株菌株均具有良好的耐盐碱性, 能在pH 2.0~11.0的条件下生长, 其中7株菌株盐耐受性高达120 g/L。实验表明, 以己酸为底物时, 菌株CZ-1、CZ-3、CZ-5、CZ-8、CZ-9、CZ-13、CZ-15和P5-5酯化酶活力分别为69.93、70.62、6.01、67.65、35.31、48.51、69.24和71.45 U/mL, 菌株CZ-10无酯化酶活力。气相色谱-质谱法分析表明, 发酵液中共检测出醇类挥发性成分12种, 醛类挥发性成分7种, 醚类挥发性成分1种, 胺类挥发性成分3种, 酮类挥发性成分11种, 酯类挥发性成分9种, 酸类挥发性成分3种和其他挥发性成分22种。结论从黄水中筛选了9株产酯化酶菌株, 均具有良好的盐碱耐受性以及酯化酶活力, 以P5-5酯化酶活力最高, 挥发性成分种类最多, 这为后续黄水处理及应用提供理论依据。
Abstract	Objective To screen salt-tolerant esterase-producing strains from yellow water and analyze their metabolic products. Methods Esterase-producing strains were isolated from yellow water and identified using morphological, physiological, biochemical and molecular biological methods. Results The 9 esterase-producing strains were screened from yellow water, among which CZ-1, CZ-5 and CZ-8 were Paenibacillus dendritiformis, CZ-9 was Paenibacillus cookii, CZ-10, CZ-13 and CZ-15 were Bacillus velezensis, and CZ-3 was Saccharomyces cerevisiae, P5-5 was Pichia manshurica. All 9 strains had good salt tolerance and could grow at pH 2.0–11.0, and 7 strains had salt tolerance up to 120 g/L. Experiments showed that when using caproic acid as the substrate, the esterifying enzyme activities of strains CZ-1, CZ-3, CZ-5, CZ-8, CZ-9, CZ-13, CZ-15 and P5-5 were 69.93, 70.62, 6.01, 67.65, 35.31, 48.51, 69.24 and 71.45 U/mL respectively, and strain CZ-10 had no esterifying enzyme activity. Gas chromatography-mass spectrometer analysis showed that 12 kinds of volatile components of alcohols, 7 kinds of volatile components of aldehydes, 1 kind of volatile component of ethers, 3 kinds of volatile components of amines, 11 kinds of volatile components of ketones, 9 kinds of volatile components of esters, 3 kinds of volatile components of acids and 22 kinds of other volatile components were detected in the fermentation broth. Conclusion The 9 esterifying enzyme-producing strains are screened from yellow water, all of which have good salt and alkali tolerance and esterifying enzyme activity. P5-5 has the highest esterifying enzyme activity and the most types of volatile components, which provides a theoretical basis for the subsequent treatment and application of yellow water.
关键词	黄水;酯化酶代谢产物;树状类芽孢杆菌
KeyWord	yellow water; esterase; metabolic products; Paenibacillus dendritiformis
基金项目
页码	237-247

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潘宇, 叶雨, 杨第芹, 龙艳丽, 罗云, 冯国江, 陆宽, 杨熟英*. 黄水中耐盐产酯化酶菌株的分离鉴定及代谢产物分析 [J]. 食品安全质量检测学报. 2025; 16; (13). 237 - 247.

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