煎饼自然发酵糊中酵母菌的分离鉴定

Separate and identify the yeast in the naturally fermented paste of pancakes

从煎饼自然发酵糊中,分离纯化出5个优势菌株,通过菌落和菌体形态观察、菌丝观察、子囊孢子观察、掷孢子形成试验、糖发酵试验、碳源和氮源同化试验、其他生理生化试验等对分离酵母菌进行鉴定,这5个菌株分别为酿酒酵母(Saccharom yces cerevisiae)、褶皱假丝酵母(Candidarugosa)、热带假丝酵母(Candidatropicalis)、发酵毕赤氏酵母(Pichiafermentans)、近平滑假丝酵母(Candidaparapsilosis)。以耐酸能力和糖化能力为指标,最终优选出酿酒酵母、褶皱假丝酵母、热带假丝酵母、发酵毕赤氏酵母为发酵煎饼适合的发酵菌株。

Five dominant strains are separated and purified from naturally fermented paste of pancakes. These five strains are identified as Saccharomyces cerevisiae, Candida rugosa, Candida tropicalis, Pichia fermentans, Candida parapsilosis by the test of ballistoconidia formation, sugar fermentation test, the test of assimilation, and observing the shape of the colony, the hypha and the mycelia. Based on the acid- proof test, the Saccharomyces cerevisiae, Candida rugosa, Candida tropicalis and Pichia fermentans will be the suitable yeasts for fermenting the pancakes.