泡菜和酒渣中酵母菌的分离及其发酵作用初探

Preliminary Study on Yeast's Isolation and Fermentation of Pickles and Lees

目的:观察从泡菜和酒渣中分离酵母菌发酵酒渣的效果。方法:从泡菜和酒渣中分离酵母菌,用其单独和枯草芽孢杆菌先后发酵酒渣,检测菌落总数、还原糖含量、纤维素酶活力和酒渣总蛋白含量。结果:从泡菜和酒渣中分离出的酵母菌在酒渣中正常生长,酒渣总蛋白含量增加;枯草芽孢杆菌和酵母菌先后发酵的酒渣总蛋白含量均高于对照组和酵母菌单独发酵的酒渣总蛋白含量。结论:酒渣经枯草芽孢杆菌和从泡菜和酒渣中分离出的酵母菌在适宜条件下发酵,单细胞蛋白含量升高,可望应用于食品及饲料工业。

Objective： To investigate the lees＂ fermentation effects by yeasts isolated from pickles and lees. Method： The yeasts are isolated from pickles and lees, and lees are fermented by yeasts alone and together with Bacillus subtilis. The total number of colonies, reducing sugar content, cellulose activity and total protein content are determined in accordance with the corresponding national standards. Results： The yeasts isolated from pickles and lees grow normally in lees and the total protein content of lees increases. The total protein content of lees fermented by Bacillus subtilis and Saccharomycetes isolated from pickles and lees is higher than that of the control group and the group of fermentation by yeasts alone. Conclusion： The lees could produce more single cell protein after fermented by Bacillus subtilis and yeasts isolated from pickles and lees, which can be used in food and feed industries.