筒鲜鱼中优势酵母菌的筛选鉴定及其生长特性分析

Screening,identification and growth characteristics of dominant yeasts in Tongxian

筒鲜鱼作为信阳商城的地方风味名菜,因其独特的风味备受消费者青睐。酵母菌是影响发酵食品风味品质的关键因子,故选用发酵5 d、10 d、15 d的筒鲜鱼作为分离源,分离纯化酵母菌,考察分离菌株的发酵性能、分解蛋白质能力及产酯能力,筛选优良酵母菌。基于形态学观察、生理生化试验(糖发酵试验、同化试验)及26S r DNA基因序列对筛选菌株进行鉴定,并对其生长特性及最适培养条件进行分析。结果表明,从样品中共分离得到19株酵母菌,并从其中复筛出优良酵母菌株C14。经鉴定,菌株C14为解脂耶氏酵母(Yarrowia lipolytica)。菌株C14在8~24 h生长活跃,其最佳培养条件为温度28~36℃,盐浓度<5%,pH值为5,转速200 r/min。该研究结果可为筒鲜鱼的制剂化生产、标准化生产提供理论依据。

As a local favor specialty dish of Xinyang$hangcheng,Tongxian fish is favored by consumers for its umigue favor.Yeast is a key factor affecting the favor quality of fermented foods.Therefre,Tongxian fishes fermented for 5 d,10 d,and 15 d were selected as the isolation sources ane the yeasts were isolated and purifed.The fermentation performance,protein decomposition ability,and ester production ability of isolated strains Were investigated to screen excelent yeast.The strains were identified based on morphological observation,physiological and biochemical tests(sugar ermentation test,assimilation test)and 26S rDNA gene sequence,and their growth characteristics and optimal culture conditons were analyzed.The results showed that 19 yeast strains were isolated from the samples,and excellent yeast strain Cl4 was rescrened.After identification,the strain C14 was Yarrowia lipolytica The strain C14 grew actively at 8-24 h.and the optimal cultivation were as follows:temperature 28-36℃.salt condition concentration less than 5%,pH 5,and rotation speed 200 r/min.The study results could provide theoretical basis for preparation and standardized production of Tongxian fish.