FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (10): 166-170.doi: 10.7506/spkx1002-6630-20180610-145

• Bioengineering • Previous Articles     Next Articles

Screening for and Identification of Freeze-Tolerant Yeasts with Antioxidant Activity in Fish

GUO Weidan, LIU Weicong, HU Zuomin, LI Zhengwen, FU Xiangjin*   

  1. College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China
  • Online:2019-05-25 Published:2019-05-31

Abstract: In this paper, freeze-tolerant yeasts from common fermented foods were enriched by five freeze-thawing cycles and were isolated and purified by spread plate and streak plate methods. The growth characteristics, gas production characteristics and antioxidant activity against lipid oxidation in fish of the isolates were analyzed. A total of 25 yeast strains with freezing tolerance were obtained, of which, strains J3, J7, J8, J9, J12, J15, J18 and J25 exhibited good fermentation ability at low temperatures while J8, J12 and J18 inhibited lipid oxidation effectively. These 8 strains were identified as Wickerhamomyces anomalus by 5.8S rDNA sequencing and phylogenetic analysis. This study provides valuable information for developing new preservatives for aquatic products.

Key words: freeze-tolerance yeast, antioxidant activity, fermentation ability, microbial identification, Wickerhamomyces anomalus

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