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

doi:10.7506/spkx1002-6630-20191008-024

食品科学 ›› 2020, Vol. 41 ›› Issue (22): 133-139.doi: 10.7506/spkx1002-6630-20191008-024

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

陈思睿，唐琳琳，冯建文，孙丽娜，王金玲

（1.东北林业大学林学院，黑龙江哈尔滨 150040；2.呼伦贝尔众合源农业科技有限公司，内蒙古呼伦贝尔 021000；3.大连市现代农业生产发展服务中心，辽宁大连 116036；4.黑龙江省森林食品资源利用重点实验室，黑龙江哈尔滨 150040）

出版日期:2020-11-25 发布日期:2020-11-26
基金资助:
中央高校基本科研业务费专项（2572018BA07）；哈尔滨市应用技术研究与开发项目（2017RAYXJ012）

Isolation and Identification of Yeast Capable of Efficiently Degrading Citric Acid and Its Acid Degradation Characteristics in Red Raspberry Juice

CHEN Sirui, TANG Linlin, FENG Jianwen, SUN Lina, WANG Jinling

(1. School of Forestry, Northeast Forestry University, Harbin 150040, China; 2. Hulunbuir Zhongheyuan Agricultural Technology Co. Ltd., Hulun Buir 021000, China; 3. Dalian Modern Agricultural Production and Development Service Center, Dalian 116036, China; 4. Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin 150040, China)

Online:2020-11-25 Published:2020-11-26

摘要/Abstract

摘要： 以筛选降解柠檬酸的优良酵母菌种并用于红树莓果汁降酸为目的，对红树莓果园土壤和红树莓鲜果上的微生物进行分离纯化，筛选具有较强降解柠檬酸能力的菌株，分析菌株接种到红树莓果汁中有机酸的变化。结果显示，来自土壤的菌株T2和来自果实的菌株G4表现出优良的降酸能力，在柠檬酸质量浓度为20 g/L的液体培养基中，菌株T2和G4总酸降酸率分别为63.73%和67.23%。接种到红树莓果汁中，菌株T2柠檬酸降酸率达58.55%，果汁pH值由3.08上升到3.27，菌株G4柠檬酸降酸率达59.54%，果汁pH值由3.08上升到3.36。通过菌株形态学观察、生理生化实验和分子生物学鉴定，鉴定出菌株T2和G4为陆生伊萨酵母（Issatchenkia terricola）。本实验结果提供了一条新的红树莓果汁降酸途径，可为生物降酸研究提供参考。

关键词: 生物降酸；柠檬酸；筛选；鉴定；红树莓果汁

Abstract: This study aimed to obtain yeast strains with high citric acid-degrading ability and to apply them to reduce the acidity of red raspberry juice. The target strains were isolated and purified from red raspberry orchard soil and fruit surfaces and changes in organic acid concentrations of red raspberry juice inoculated with these isolates during fermentation were determined by high performance liquid chromatography (HPLC). The results obtained indicated that strain T2, isolated from soil, and strain G4, isolated from red raspberry fruit, both had a strong acid-degrading capability. The degradation efficiency of 20 g/L citric acid by inoculation with strains T2 and G4 was 63.73% and 67.23%, respectively. Strains T2 and G4 reduced 58.55% and 59.54% citric acid in red raspberry juice, consequently increasing the pH from 3.08 to 3.27 and 3.36, respectively. According to their morphological features, physiological and biochemical characteristics and molecular identification, both strains were identified as Issatchenkia terricola. The experimental results provide a new way of reducing the acidity of red raspberry juice and provide reference for research on bio-deacidification.

Key words: bio-deacidification; critic acid; screening; identification; red raspberry juice

中图分类号:

Q815

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.

CHEN Sirui, TANG Linlin, FENG Jianwen, SUN Lina, WANG Jinling. Isolation and Identification of Yeast Capable of Efficiently Degrading Citric Acid and Its Acid Degradation Characteristics in Red Raspberry Juice[J]. FOOD SCIENCE, 2020, 41(22): 133-139.

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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

Isolation and Identification of Yeast Capable of Efficiently Degrading Citric Acid and Its Acid Degradation Characteristics in Red Raspberry Juice

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