川南腌菜耐盐生香酵母的筛选、鉴定及 特性

摘要/Abstract

摘要： 从川南腌菜中筛选出4株耐盐幅度广（3~15% NaCl浓度）生香能力强的酵母菌株YB4、YB18、YC14、YF17，经形态学及ITS rDNA鉴定分别为Meyerozyma guilliermondii、Debaryomyces hansenii strain、Candida parapsilosis，其中YF17不能进行准确鉴定。对4株菌的生长曲线及pH进行测定，结果显示：YF17最先进入稳定期；YB4、YC14、YF17的细胞稳定性优于YB18；pH均在各自生长能接受的范围内。探究不同NaCl浓度对4株酵母菌产酸能力的影响，结果表明：12%、15% NaCl对菌株YB4、YB18产酸能力的抑制强于6%、9%；6% NaCl对菌株YC14、YF17产酸能力的抑制弱于其余3种NaCl浓度。48~72 h，YB18、YC14在6% NaCl中产酸能力增强，可能是由于菌种适盐性的激发。本文筛选出4株耐盐生香能力强的酵母菌株，并对其特性进行了初步探究期望为进一步研究奠定基础。

关键词: 川南腌菜, 生香酵母, 耐盐, 筛选, 鉴定, 特性

Abstract: Four yeast strains with high aroma-producing and strong salt tolerance (3~15% NaCl concentration) were screened from the pickles of south of Sichuan area. Based on the morphology and ITS rDNA identification, YB4 was identified as Meyerozyma guilliermondii, YB18 was identified as Debaryomyces hansenii strain,YC14 was identified as Candida parapsilosis,YF17 couldn't be accurate identification by ITS rDNA. The growth curve and pH of the four strains were determined, the result showed that YF17 first entered the stable phase, the cell stability of YB4, YC14 and YF17 was better than that YB18, pH was within the range acceptable of own growth. The acid production capacity of four yeast strains was explored in different NaCl concentrations. The result showed that the inhibition of acid production capacity of YB4 and YB18 in 12% and 15% NaCl were stronger than 6% and 9%. The inhibition of acid production of YC14 and YF17 in 6% NaCl was weaker than the other three NaCl concentrations.The acid production capacity was enhanced of YB18 and YC14 at 48~72 h may be by the salt adaptability of strain was stimulated in the cultivation process. In this paper, four yeast strains with high aroma-producing and strong salt tolerance were screened out, and their characteristics were preliminary explored, which was expected to lay the foundation for further research

Key words: the pickles of south of Sichuan area, aroma-producing yeast, salt tolerance, screening, identification, character

中图分类号:

TS201.3

唐红梅邓静吴华昌王艺瑾徐晓雨. 川南腌菜耐盐生香酵母的筛选、鉴定及特性[J]. 食品科学, 0, (): 0-0.

Hong-Mei hongTANG Jing Deng. Screening, Identification and Characterization of Aroma-Producing and Salt-Tolerant Yeast Strains from Pickles from South Sichuan, China[J]. FOOD SCIENCE, 0, (): 0-0.

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