青梅自然发酵液中酵母菌的分离鉴定及特性研究

Isolation,Identification and Characteristics of Yeast from Plum Natural Fermentation Broth

为研究青梅自然发酵液中的酵母菌及其特性,以青梅发酵液为原料分离酵母菌,通过形态学特性和18S rDNA序列分析对已分离菌株进行鉴定,并对该菌的生长特性和产香特征进行了研究和评价。结果表明:青梅发酵液中分离出的菌株Y1为拜氏接合酵母(Zygosaccharomyces parabailii);最适生长温度为30 ℃,最适生长pH值为3.5;能耐受较低的pH值和较高的糖浓度(40%)、较高的SO_(2)浓度(600 mg/L),但耐酒精能力较差(3%);菌株发酵液能产生良好的香气。因此,从青梅发酵液中分离得到的拜氏酵母菌株Y1具有良好的生长特性,有应用于开发果蔬发酵产品的潜在价值。

To study the yeast and its characteristics in green plum natural fermentation broth,the yeast was isolated from the green plum fermentation broth.The isolated strain was identified by morphological characteristic and 18S rDNA sequence analysis,the growth characteristics and aroma characteristics of the yeast were studied and evaluated.The results showed that strain Y1 isolated from the green plum fermentation broth was Zygosasaccharomyces parabailii.The optimum growth temperature and pH was 30 ℃ and 3.5.It tolerant to lower pH,40% sugar,600 mg/L SO_(2),and 3% alcohol.The fermentation broth of strain Y1 could produce good aroma.The yeast strain Y1 isolated from the green plum fermentation broth had good growth characteristics,which could develop potential value in the development of fruit and vegetable fermentation products.