【摘要】 从油饼中筛选得到一株产脂肪酶菌株Yo2-2,通过形态特征、生理生化特征和16S rDNA基因序列分析对其进行了鉴定，采用单因素实验与响应面法优化了其产脂肪酶的发酵工艺，并利用顶空固相微萃取-气相色谱-质谱联用技术（SPME-GC-MS）分析了其发酵产生的挥发性风味物质组成。结果表明，菌株Yo2-2为赫尔曼亚特兰大杆菌（Atlantibacter hermannii）,对大豆油降解率可达69.20%;确定最佳发酵工艺为：初始pH值7、发酵温度40℃、大豆油浓度6.0 g·L^-1,在此条件下，脂肪酶活力为10.022 U·mL^-1;鉴定出以4-（三氟甲基）苯甲酸乙酯（25.426 7%）和4-十八烷基吗啉（10.448 9%）为代表的特征风味物质，其中酯类与醛酮类化合物是主要的香气成分。菌株Yo2-2兼具产脂肪酶、降解大豆油及合成风味物质等功能，在环境修复、食品风味改良等领域具有潜在应用价值。更多还原

【Abstract】 We isolated a lipase-producing strain Yo2-2 from oilcake, and identified the strain by morphological characteristics, physiological and biochemical characteristics, and 16S rDNA gene sequence analysis.Moreover, we optimized the fermentation process for lipase production by Atlantibacter hermannii through single-factor experiments and response surface methodologies.Furthermore, we analyzed the volatile flavor compounds produced during fermentation by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry（SPME-GC-MS）.The results show that the strain Yo2-2 is identified as Atlantibacter hermannii,and its degradation rate of soybean oil can reach 69.20%.The optimal fermentation conditions are determined as follows: the initial pH value of 7,the fermentation temperature of 40 ℃,and the soybean oil concentration of 6.0 g·L^-1.Under above conditions, the lipase activity is 10.022 U·mL^-1.Characteristic flavor compounds, represented by ethyl 4-（trifluoromethy）benzoate（25.426 7%） and 4-octadecylmorpholine（10.448 9%）,are identified, among which esters and aldehydes/ketones are the main aroma components.Strain Yo2-2 has the functions of lipase production, soybean oil degradation, and flavor compound synthesis, which has potential application value in environmental remediation and food flavor improvement.更多还原