Isolation, identification and tolerance of yeast in edible plant Jiaosu
XU Chenglong1, WANG Zhenzhen1, YU Zhan1, WANG Gaojian1, FENG Zhexiao1, SHI Wenchao1, SHA Ruyi1*, MAO Jianwei1,2*
1(School of Biological & Chemical Engineering, Zhejiang University of Science & Technology, Zhejiang Provincial Key Lab for Chem & Bio Processing Technology of Farm Product, Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing, School of Biological and Chemical Engineering, Hangzhou 310023, China) 2(Zhejiang Industry Polytechnic College, Shaoxing 312000, China)
Abstract: To study the yeast in edible Jiaosu and its resistance to high sugar and low pH, yeasts from perilla Jiaosu, pitaya Jiaosu, tea Jiaosu, Vaccinium bracteatum Thunb leaves Jiaosu and Dendrobium candidum flower Jiaosu were isolated and identified by morphological characteristics, physiological and biochemical indicators and 26S rDNA sequence analysis. Besides, growth characteristics were investigated under the condition of high sugar concentration and low pH. Seven strains Y1-Y7 were isolated from different Jiaosu. The identification results showed that the homology similarities between strains Y1, Y2, Y3 and Zygosaccharomyces rouxii, Y4, Y6 and Saccharomyces cerevisiae, Y5 and Zygomycesbisporus, and Y7 and Wickerhamomyces anomalus were all higher than 99%.The highest tolerable initial glucose concentrations for Y1-Y7 were 750, 750, 750, 450, 750, 600 and 600 g/L, respectively; with the lowest tolerable initial pH of 2.5, 2.5, 3.0, 3.0, 3.0, 1.5 and 1.5. All seven strains can grow under the conditions of high sugar and low pH.
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2021, Vol. 47 
