传统发酵豆酱中酵母菌的分离、筛选及功能酵母的鉴定

Isolation, Screening of Yeast and Identification of Functional Yeast from the Traditional Fermented Soybean Paste

酵母菌在豆酱发酵过程中发酵糖类产生小分子醛、酸、酯等物质,增加酱的风味。本文以自然发酵的豆酱样品为研究对象,采用传统的分离培养方法、18SrDNA序列测定及ITSrDNA序列测定技术,研究自然发酵豆酱样品的酵母菌群分布。研究结果表明,分离出的88株酵母菌属于5个属,分别是接合酵母属、酵母属、假丝酵母属、德巴利酵母属和毕赤酵母属。将耐盐酵母菌HDY-6的18S rDNA和ITS rDNA测序结果与GenBank数据库比较,结果与鲁氏接合酵母属于同一种。

In the fermentation of traditional soybean paste yeast could produce small molecule aldehydes, acids, esters and so on by fermenting carbohydrate to the flavor of the soybean paste. So we isolated the useful yeast from thesoybean paste is important. In this study, we used the natural fermented soybean paste as material, analyzed the yeast during the fermentation of soybean paste using the methods of traditional isolation and culture, 18S rDNA and ITSrDNA technology. Our results showed that the isolated 88 yeast belonging： Zygosaccharomyces, Saccharomyces, Candida, Debaryomyces and Pichica. The 18S rDNA and ITS rDNA results of the salt-tolerant yeast HDY-6 compared with the Gen- Bank database, identified HDY-6 and Zygosaccharomyces rouxii belong to the same species.