泡滇橄榄中一株酵母菌的分离鉴定及其耐受性研究

Isolation,Identification and Tolerance Research of a Yeast Strain in Pickled Phyllanthus emblica Linn

以泡滇橄榄为原料,对分离出的一株产气酵母菌进行鉴定并对其耐受性进行分析。从胀袋泡滇橄榄产品中分离获得一株产气酵母菌株,利用26S rDNA进行分子生物学鉴定,并开展耐受性及消毒剂抑制效果试验。结果表明:泡滇橄榄中产气菌株为葡萄汁有孢汉逊酵母(Hanseniaspora uvarum);该酵母菌具有耐酸性,在pH 2.5条件下依旧能够生长,而其耐热性能较差,75℃处理5 min便可将其杀死;pH值较低时,两种防腐剂(山梨酸钾、苯甲酸钠)对该酵母菌的抑制效果差异不明显,但pH值较高时,山梨酸钾的抑制效果较佳;4种消毒剂中对酵母菌抑制效果最好的为过氧乙酸,其次为次氯酸钠,而二氧化氯和二溴海因几乎无抑制作用。综上,泡滇橄中产气酵母为葡萄汁有孢汉逊酵母,具有较强耐酸性,过氧乙酸对其抑制效果较好。本研究为泡滇橄榄的工业化生产及滇橄榄系列产品开发提供一定的理论指导。

In this study,an isolated strain of gas-producing yeast was identified and its tolerance was analyzed using pickled Phyllanthus emblica Linn as raw material.An aerogenic yeast strain was isolated from the product of bulging pickled P.emblica Linn with molecular biology identified using 26S rDNA,and the tolerance and inhibitory effects of disinfectants were evaluated.The results showed that the air-producing strain in pickled P.emblica Linn was Hanseniaspora uvarum,which was acid resistant and could still grow at pH 2.5,while the heat resistance was poor,and it could be killed under 75℃for 5 min.Besides,there was no significant difference in the inhibitory effects of two preservatives(potassium sorbate and sodium benzoate)on the yeast under low pH value,whereas the inhibitory effects of potassium sorbate was better when the pH value was high.Among the four disinfectants,peracetic acid presented the best inhibitory effects,followed by sodium hypochlorite,while chlorine dioxide and dibromohein exhibited almost no inhibitory effects.In conclusion,the gas-producing yeast in pickled P.emblica Linn was Hanseniaspora uvarum of grape juice,and presented strong acid resistance,which could be well inhibited by peracetic acid.This paper aimed to provide certain theoretical guidance for the industrial productions of pickled P.emblica Linn and the developments of series products.