3株酵母菌的鉴定及用于水果采后保鲜初探

Identification of Three Yeast Strains and Preliminary Study on Their Application in Postharvest Preservation of Fruits

以从贵州省凤冈县仙人岭水果梨、李和葡萄中分离的3株酵母菌XRL-1、XRL-2和XRL-3为研究材料,开展了形态学、生理生化以及分子生物学鉴定,并就其对水果采后保鲜的效果进行了初步研究。结果:XRL-1、XRL-2和XRL-3分别为异常威克汉姆酵母(Wickerhamomyces anomalus)、酿酒酵母(Saccharomyces cerevisiae)和葡萄汁有孢汉逊酵母(Hanseniaspora uvarum),水果保鲜试验表明:XRL-1、XRL-2和XRL-3在枣子和提子的采后保鲜效果上,在第一周差异不显著(p> 0.05),但在第二周差异显著(p <0.05),就枣子采后保鲜效果而言,XRL-1、XRL-2和XRL-3与对照组之间,XRL-1与XRL-2和XRL-3之间差异显著;就提子采后保鲜效果而言,XRL-1与对照组和XRL-3之间差异显著(p <0.05);3株酵母菌对山桃采后保鲜无论在第一周还是第二周均未表现出明显差异。3株酵母菌中以XRL-1(异常威克汉姆酵母)对枣子和提子的采后保鲜效果最佳。

Three strains of yeast XRL-1,XRL-2 and XRL-3 isolated from pear,plum and grape fruits in Xianrenling,Fenggang County,Guizhou Province,were identified by morphology,physiology,biochemistry and molecular characteristics,and their effects on postharvest preservation for fruits were studied.The results showed that:XRL-1,XRL-2 and XRL-3 are Wickerhamomyces anomalus,Saccharomyces cerevisiae and Hanseniaspora uvarum respectively.The fruit post-harvest preservation test showed that XRL-1,XRL-2 or XRL-3 had no significant difference compared with the control group for jujube and grape in the first week(p>0.05),but the difference was significant in the second week(p<0.05).The fruit preservation experiment showed that there was no significant difference in the post-harvest preservation effect of XRL-1,XRL-2,and XRL-3 on jujube and extract in the first week(p>0.05),but there was a significant difference in the second week(p<0.05).As for the post-harvest preservation effect of jujube,there was a significant difference between XRL-1,XRL-2,and XRL-3 and the control group,as well as among XRL-1,XRL-2,and XRL-3.In terms of the preservation effect of post-harvest grapes,there was a significant difference(p<0.05)between XRL-1 and the control group and XRL-3,and three strains of yeast did not show significant differences in post-harvest preservation of peaches in either the first or second week.Among the three yeast strains,XRL-1(abnormal Wickham yeast)has the best post-harvest preservation effect on jujube and grape.