食品与发酵工业 >

2021 , Vol. 47 >Issue 4: 80 - 86

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025001

研究报告

食用植物酵素中酵母菌的分离鉴定及耐受性研究

  • 徐成龙 ,
  • 王珍珍 ,
  • 余瞻 ,
  • 王高坚 ,
  • 冯哲校 ,
  • 史文超 ,
  • 沙如意 ,
  • 毛建卫
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  • 1(浙江科技学院 生物与化学工程学院,浙江省农产品化学与生物加工技术重点实验室,浙江省农业生物资源生化制造协同中心,浙江 杭州, 310023)
    2(浙江工业职业技术学院,浙江 绍兴, 312000)
硕士研究生(沙如意副教授和毛建卫教授级高工为共同通讯作者,E-mail:kevinsha_0204@163.com;zjhzmjw@163.com)

收稿日期: 2020-07-10

  修回日期: 2020-09-25

  网络出版日期: 2021-03-16

基金资助

浙江省重点研发计划项目(2017C02009);中国博士后科学基金项目(2018M632475);金华市农业类重大项目(2018-2-001a);省属高校基本科研业务费专项资金项目(2019JL10)

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Isolation, identification and tolerance of yeast in edible plant Jiaosu

  • XU Chenglong ,
  • WANG Zhenzhen ,
  • YU Zhan ,
  • WANG Gaojian ,
  • FENG Zhexiao ,
  • SHI Wenchao ,
  • SHA Ruyi ,
  • MAO Jianwei
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  • 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)

Received date: 2020-07-10

  Revised date: 2020-09-25

  Online published: 2021-03-16

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摘要

为了研究食用植物酵素中酵母菌及其耐高糖和低pH的能力,以紫苏酵素、火龙果酵素、茶叶酵素、乌饭树叶酵素以及铁皮石斛花酵素原液为原料分离酵母菌,通过形态学特征、生理生化指标及 26S rDNA 序列分析进行鉴定,并对其在高糖和低pH条件下的生长特性进行研究。从酵素中筛选出7株菌Y1~Y7,鉴定结果表明,Y1、Y2、Y3与鲁氏接合酵母的同源相似性均高于99%;Y4、Y6与酿酒酵母的同源相似性均高于99%;Y5与二孢接合酵母的同源相似性高于99%;Y7与异常威克汉姆酵母的同源相似性高于99%。Y1~Y7的最高耐受初始葡萄糖质量浓度分别为750、750、750、450、750、600 和600 g/L;最低耐受初始pH值分别为2.5、2.5、3.0、3.0、3.0、1.5、1.5。7株菌均可在高糖低pH条件下生长。

关键词： 食用植物酵素; 酵母菌; 生理生化实验; 耐受性; 生长特性

本文引用格式

徐成龙 , 王珍珍 , 余瞻 , 王高坚 , 冯哲校 , 史文超 , 沙如意 , 毛建卫 . 食用植物酵素中酵母菌的分离鉴定及耐受性研究[J]. 食品与发酵工业, 2021 , 47(4) : 80 -86 . DOI: 10.13995/j.cnki.11-1802/ts.025001

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 Zygomyces bisporus, 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.

Key words： edible plant Jiaosu; yeast; physiological and biochemical experiments; tolerance; growth characteristics

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