内蒙古和新疆牧区酸马奶中酵母菌的多样性及其优势菌发酵特性

doi:10.7506/spkx1002-6630-201617026

食品科学

内蒙古和新疆牧区酸马奶中酵母菌的多样性及其优势菌发酵特性

张晓旭1，葛武鹏1,*，梁秀珍2，李小鹏3，石亚新1，马俊英1，房若愚1，耿伟4

1.西北农林科技大学食品科学与工程学院，陕西杨凌 712100；2.陕西飞天乳业有限公司，陕西宝鸡 721100；
3.咸阳市食品药品检验检测中心，陕西咸阳 712000；4.咸阳市质量技术检测检验所，陕西咸阳 712000

出版日期:2016-09-15 发布日期:2016-09-22

Diversity and Fermentation Characteristics of Yeasts in Koumiss Collected from Inner Mongolia and Xinjiang

ZHANG Xiaoxu1, GE Wupeng1,*, LIANG Xiuzhen2, LI Xiaopeng3, SHI Yaxin1, MA Junying1, FANG Ruoyu1, GENG Wei4

1. College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China;2. Shaanxi Feitian Dairy Co. Ltd., Baoji 721100, China; 3. Xianyang Food and Drug Inspection Center, Xianyang 712000, China;4. Xianyang Institute of Quality and Technology Inspection, Xianyang 712000, China

Online:2016-09-15 Published:2016-09-22

摘要/Abstract

摘要：

探究内蒙古和新疆牧区传统酸马奶中酵母菌的多样性及其优势菌的发酵特性，依据GB 4789.15—2010《食品微生物学检验霉菌和酵母计数》进行菌株分离，再应用26S rDNA D1/D2区序列和内转录间隔区（internaltranscribed space，ITS）序列分析技术鉴定分离株，并依据产酒精能力、产酸能力、风味及质构特性等指标筛选优良菌株。结果表明：1）内蒙古酸马奶样品中酵母菌活菌数为105 CFU/mL，新疆样品在105～107 CFU/mL之间。两地样品中共鉴定出包括Kluyveromyces marxianus、Pichia fermentans、Pichia cactophila、Candida zeylanoides在内的酵母菌13 种。两地间样品酵母菌组成不尽相同，具有地区差异性，内蒙古优势菌为Kluyveromyces marxianus、Pichiacactophila和Pichia fermentans，新疆优势菌为Candida zeylanoides和Kluyveromyces marxianus。2）优选出的4 株酵母菌有2 株为Pichia cactophila，另外2 株为Kluyveromyces marxianus和Candida zeylanoides，发酵特性良好，可用于新型发酵乳制品开发。

关键词: 酸马奶, 酵母菌, 分离鉴定, 筛选

Abstract:

The aim of this study was to analyze the diversity and fermentation characteristics of the yeasts in koumiss
collected from Inner Mongolia and Xinjiang. After isolation and purification, the yeasts were identified by 26S rDNA and
ITS sequences. Excellent yeasts were selected according to alcohol yield, acid yield, texture and sensory evaluation. The
results indicated that the number of yeast colonies in koumiss from Inner Mongolia was 105 CFU/mL, while the number of
yeast colonies in koumiss from Xinjiang samples ranged from 105 to 107 CFU/mL. Thirteen species including Kluyveromyces
marxianus, Pichia fermentans, Pichia cactophila and Candida zeylanoides were identified. The compositions of yeast
species in koumiss samples from different regions were different. In Inner Mongolia samples, nine species were identified
with the dominant species being Kluyveromyces marxianus, Pichia cactophila and Pichia fermentans. In Xinjiang samples,
the dominant species were Kluyveromyces marxianus and Candida zeylanoides. Four excellent yeast strains including two
strains of Pichia cactophila, one strain of Kluyveromyces marxianus and one strain of Candida zeylanoides were selected.
They all had excellent fermentation characteristics and could be used in the production of novel fermented dairy products.

Key words: koumiss, yeast, isolation and identification, screening

中图分类号:

TS201.3

张晓旭，葛武鹏，梁秀珍，李小鹏，石亚新，马俊英，房若愚，耿伟. 内蒙古和新疆牧区酸马奶中酵母菌的多样性及其优势菌发酵特性[J]. 食品科学, doi: 10.7506/spkx1002-6630-201617026.

ZHANG Xiaoxu, GE Wupeng, LIANG Xiuzhen, LI Xiaopeng, SHI Yaxin, MA Junying, FANG Ruoyu, GENG Wei. Diversity and Fermentation Characteristics of Yeasts in Koumiss Collected from Inner Mongolia and Xinjiang[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201617026.

[1]	吴博华，蒋雪薇，张金玉，阮志强，梁胜男，陈永发，周尚庭. 促酱醪发酵芽孢杆菌的筛选及应用[J]. 食品科学, 2021, 42(6): 134-141.
[2]	陈茏，杨俊，马毛毛，吴莎莎，余平，曾哲灵. 产蛋白酶菌株的筛选及以菜籽粕为氮源的产酶条件优化[J]. 食品科学, 2021, 42(4): 115-121.
[3]	弓敏，马艳秋，王瑞红，迟媛，迟玉杰. 鸡蛋壳表面典型菌株的分离鉴定及其对全蛋液致腐能力分析[J]. 食品科学, 2021, 42(4): 153-160.
[4]	孙悦，刘佳伊，陈璐，杜宏，白凤翎，吕欣然，张德福，郭晓华，励建荣. 抗耐药性大肠杆菌乳酸菌的筛选及抑菌机制[J]. 食品科学, 2021, 42(2): 121-127.
[5]	刘璐，吴江丽，杨金桃，唐忠月，曾雪峰. 发酵鱼酱酸产GABA乳酸菌的分离筛选及发酵特性[J]. 食品科学, 2021, 42(18): 73-79.
[6]	牟志勇，杨昳津，王光强，熊智强，宋馨，李国辉，艾连中，夏永军. 酵母菌的益生功能及在食品中的应用[J]. 食品科学, 2021, 42(15): 309-318.
[7]	李一娟，邵开生，张娜，孟迎平，陶雪莹，周颖钰，魏华，张志鸿. 产Reuterin罗伊氏乳杆菌的定向筛选及其生物学特性[J]. 食品科学, 2021, 42(14): 32-38.
[8]	王婵，李荣，吴杨，王颖，汤书华，谭津，姜子涛. 调味香料荜茇精油中清除游离基活性成分的快速筛选[J]. 食品科学, 2021, 42(14): 226-231.
[9]	丁丽丽，吕欣然，高永悦，崔晓玲，王小咪，白凤翎，仪淑敏，郭晓华. 鱼肠道中抗氧化活性乳酸菌的筛选及鉴定[J]. 食品科学, 2021, 42(10): 127-132.
[10]	张英昊，薛照阳，赵廷彬，殷海松，乔长晟,. 出芽短梗霉发酵液中聚苹果酸定量近红外模型的建立与应用[J]. 食品科学, 2020, 41(8): 152-158.
[11]	刘树昕，吴爱娟，甄妮，孙洁，黄苓，曾志丹，曾小群，潘道东. 广谱抑菌乳酸菌的筛选及其细菌素相关基因分析[J]. 食品科学, 2020, 41(6): 101-107.
[12]	张时馨，彭丽桃，范明，杨书珍，闫等. 从临床药物中筛选抑制梨果实采后青霉病的活性物质[J]. 食品科学, 2020, 41(5): 180-185.
[13]	陆洲，戴意强，Hafiz Abdul RASHEED，吴寒，夏秀东，董明盛. 植物乳杆菌D1501发酵黄浆水的抑菌活性及其中细菌素的分离与鉴定[J]. 食品科学, 2020, 41(24): 117-124.
[14]	陈思睿，唐琳琳，冯建文，孙丽娜，王金玲. 高效降解柠檬酸酵母菌的筛选鉴定及其在红树莓果汁中降酸特性[J]. 食品科学, 2020, 41(22): 133-139.
[15]	罗方雯，黄永光，涂华彬，胡峰，尤小龙. 基于高通量测序技术对茅台镇酱香白酒主酿区域酵母菌群结构多样性的解析[J]. 食品科学, 2020, 41(20): 127-133.

内蒙古和新疆牧区酸马奶中酵母菌的多样性及其优势菌发酵特性

Diversity and Fermentation Characteristics of Yeasts in Koumiss Collected from Inner Mongolia and Xinjiang

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价