摘要
对3株酱油增香发酵用耐盐酵母菌进行细胞形态观察,研究其糖发酵、同化等生理生化特性;在此基础上,结合26S rDNA序列分析方法对酵母菌进行鉴定,初步确定Y1为酵母属酱醪结合酵母(Zygosaccharomyes major takah),Y2为鲁氏结合酵母(Zygosaccharomyes rouxii)、Y3为假鲁氏结合酵母(Zygosaccharomyes pseudorouxii)。
The physiological and biochemical characteristics of three salt-tolerant yeasts used in enhancing soy sauce flavor were investigated in this paper, including the cellular morphology, sugar fermentation and assimilation experiment, etc. The initial yeast species were determined by 26S rDNA sequence analysis. Y1, Y2 and Y3 were identified as Zygosaccharomyes major takah, Zygosaccharomyes rouxii, and Zygosaccharomyes pseudorouxii.
出处
《中国酿造》
CAS
北大核心
2010年第11期42-45,共4页
China Brewing
基金
国家自然科学基金(20776151
20976187)
新世纪优秀人才支持计划(NCET-09-0741)
关键词
酱油
耐盐酵母菌
生理生化
26S
RDNA
soy sauce
salt-tolerant yeast
physiological and biochemical
26S rDNA
