抗鱼肉脂肪氧化的耐冻酵母筛选及鉴定

摘要/Abstract

摘要： 筛选既有抗氧化活性，又有耐冻特性的酵母，用于水产品、肉制品保鲜，有一定实际应用前景。本文以常见食品为分离材料，采用冻融法对耐冻酵母进行富集，采用涂布平板法和平板划线法分离、纯化耐冻酵母；并分析了这些酵母菌株的生长特性、产气特性、抗鱼肉脂肪氧化特性。获得了25株具有耐冻特性的酵母，其中菌株J3、J7、J8、J9、J12、J15、J18、J25发酵力较好，菌株J8、J12、J18抗鱼肉脂肪氧化活性较强，可消减鱼肉中脂肪氧化产物；通过5.8SrDNA测序法，及系统发育分析，8株耐冻酵母均鉴定为异常威克汉姆酵母（Wickerhamomyces anomalus）。本文为开发新型水产品保鲜剂提供了参考。

关键词: 耐冻酵母、抗氧化、发酵力、菌株鉴定、菌株分离

Abstract: Yeast strains have antioxidant activity and freezing tolerance would be good preserves in for aquatic products. In this paper, the common fermentation foods were used as the separation material, freezing tolerance yeast was enriched by freezing and thawing method for 5 cycles. Then the freezing tolerance yeast was screened by streak plate and plate coating. The growth characteristics, gas production characteristics and the anti-oxidation activity were analyzed. 25 yeast strains with freezing resistance were obtained, of which strains J3, J7, J8, J9, J12, J15, J18 and J25 have good fermentation ability, and the strains J8, J12 and J18 inhibited lipid oxidation effectively. These 8 strains were identified as Wickerhamomyces anomalus by 5.8SrDNA sequencing and phylogenetic analysis. This paper provides reference for developing new preservatives for aquatic products.

Key words: Freezing tolerance yeast, antioxidant activity, fermentation ability, strain identification, strain screening

中图分类号:

TS261.1

郭薇丹刘薇丛付湘晋. 抗鱼肉脂肪氧化的耐冻酵母筛选及鉴定[J]. 食品科学, 0, (): 0-0.

FU Xiao-Jin. Screening and identification of freeze tolerant yeasts against fish fat oxidation activity[J]. FOOD SCIENCE, 0, (): 0-0.

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