耐高温耐酸耐酒精酵母的筛选与鉴定

Screening and identification of yeast for tolerance to high temperature,alcohol and low acid

从不同样品中经富集、分离、纯化和筛选，得到对高温、酸度、酒精耐受性较好的4株酵母菌，分别编号为JM-1、JM-2、JM-3和JM-4。对4株酵母菌进行形态学和生理学特征鉴定以及26S rDNA序列分析后得出，4个菌株的最适五碳糖浓度为12g·L^-1，最适生长酒精度为14％（体积分数），最适生长pH在2．5～3．0，最适生长温度为37℃；经26S rDNA序列分析鉴定出菌株JM-1、JM-2、JM-4属于Meyerozyma属，而菌株JM-3属于Pichia属；以上筛选到的菌种在耐高温、耐酸和耐酒精度中表现出良好的生长性能，具有一定的研究意义。

Yeast from the different samples such as the polluted water, soil and slightly rot fruit and so onwas enriched,separated, purified and selected,and 4 yeast strains for tolerance to high temperatures, lowacid and alcohol, named JM-1,JM-2,JM-3 and JM-4 , were obtained. The results showed that the bestsuitable to five-carbon sugar concentration, alcohol, acidity and temperature of 4 yeast strains were 12g · L^-1,14% （volume ratio） , between 2. 5 to 3. 0 as well as 37 ℃ by morphological and physiologicalcharacterization respectively. The results indicated that strains JM-1, JM-2 and JM-4 belonged to thegenus Meyerozyma , and strain JM-3 belonged Pichia using sequence analysis of 26S rDNA D1/D2 region. Selected yeast strains expressed good quality and performance on behalf of tolerance to high temperature,alcohol,low acid,and had some research significance.