摘要
从川南腌菜中筛选出4株耐盐幅度广(质量分数3%~15%NaCl)、生香能力强的酵母菌株YB4、YB18、YC14、YF17,经形态学及ITS rDNA鉴定分别为Meyerozyma guilliermondii、Debaryomyces hansenii、Candida parapsilosis,其中YF17不能进行准确鉴定。对4株菌的生长曲线及pH值进行测定,结果显示:YF17最先进入稳定期;YB4、YC14、YF17的细胞稳定性优于YB18;pH值均在各自生长能接受的范围内。探究NaCl质量分数对4株酵母菌产酸能力的影响,12%、15%NaCl对菌株YB4、YB18产酸能力的抑制强于6%、9%;6%NaCl对菌株YC14、YF17产酸能力的抑制弱于其余3种NaCl质量分数。48~72 h,YB18、YC14在6%NaCl中产酸能力增强,可能是由于菌种适盐性的激发。本研究可为腌菜发酵菌剂的制备提供理论支持。
Four yeast strains with a broad tolerance to a wide range of salt concentration(3%–15%NaCl concentration)and high aroma-producing ability,named YB4,YB18,YC14 and YF17,were screened from pickles from south Sichuan,China.Based on their morphology and internal transcribed spacer(ITS)rDNA sequencing,YB4 was identified as Meyerozyma guilliermondii,YB18 as Debaryomyces hansenii,and YC14 as Candida parapsilosis,whereas YF17 could not be accurately identified.The growth curves and pH of the four strains were determined.The results showed that YF17 was the first to enter the stationary phase of growth,the cell stability of YB4,YC14 and YF17 was better than that of YB18,and pH was within the acceptable range for the growth of all these strains.The acid production capacity of the yeast strains was explored at different NaCl concentrations.The results showed that the acid production capacity of YB4 and YB18 was more inhibited in the presence of 12%and 15%NaCl compared with NaCl concentrations of 6%and 9%.The acid production ability of YC14 and YF17 was less inhibited by 6%NaCl than by the other three NaCl concentrations.The acid production capacity of YB18 and YC14 increased from 48 to 72 h.This may be due to the reason that the salt adaptability of strains was stimulated during the cultivation process.In conclusion,this research lays a theoretical foundation for the preparation of fermentation agent for pickles.
作者
唐红梅
王浩文
吴华昌
邓静
刘阳
王艺瑾
TANG Hongmei;WANG Haowen;WU Huachang;DENG Jing;LIU Yang;WANG Yijin(College of Bioengineering,Sichuan University of Science&Engineering,Yibin 644000,China;College of Food Science and Technology,Sichuan Tourism University,Chengdu 610100,China;Cuisine Science Key Laboratory of Sichuan Province,Sichuan Tourism University,Chengdu 610100,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2020年第12期150-157,共8页
Food Science
基金
成都市科技支撑计划项目(2015-NY02-00360-NC)
四川省高校科研创新团队建设计划项目(18TD0043)。
关键词
川南腌菜
生香酵母
耐盐
筛选
鉴定
特性
pickles from south Sichuan
aroma-producing yeast
salt tolerance
screening
identification
characteristics