As per tradition from hundreds of years the Koloi tribes of Tripura are preparing “Gora”-therice based fermented beer which is very good in taste and aroma applying their traditional indigenous brewing techniques. I...As per tradition from hundreds of years the Koloi tribes of Tripura are preparing “Gora”-therice based fermented beer which is very good in taste and aroma applying their traditional indigenous brewing techniques. In this study, an attempt has been made to identify the indigenous yeast which is the main causative agent for fermentation and to investigate its fermentation ability with an industrial Saccharomyces cerevisiaes train. After investigation based on culture dependent phenotypic characteristics like-staining and biochemical characterization, primarily the responsible yeast species was determined as Pichia kudriavzevii and further confirmed followed by 18S rRNA ribotyping and the sequences was deposited at Gene bank and NCBI bearing specific accession number. In the comparative analysis, it has been found a significant similarities in all aspects of nutritional and alcohol percentages with the industrial strain in laboratory condition. The alcohol percentage in the rice beer “Gora” measured 6.40 ± 0.008% v/v. The study may be the first scientific investigation of its kind about this indigenous yeast strain isolated from “Gora” of this Indo-Burma biodiversity region and may provide sufficient background and potentiality for promoting these kinds of indigenous alcoholic beverages for small scale commercialization to strengthen the rural livelihood as well as to maintain immaterial cultural heritage.展开更多
啤酒酵母泥以异丙醇破壁处理,以磷酸钾缓冲液提取超氧化物歧化酶(SOD),通过单因素和正交实验优化了提取条件。结果表明,提取SOD的最佳条件是:以100%浓度异丙醇破壁处理150 min,以pH 5.0磷酸钾缓冲液为提取剂,液料比36 m L/g。在此条件下...啤酒酵母泥以异丙醇破壁处理,以磷酸钾缓冲液提取超氧化物歧化酶(SOD),通过单因素和正交实验优化了提取条件。结果表明,提取SOD的最佳条件是:以100%浓度异丙醇破壁处理150 min,以pH 5.0磷酸钾缓冲液为提取剂,液料比36 m L/g。在此条件下,SOD的得率为1 257.2 U/g。纯化后的SOD酶液主要含有分子量大小为25.46 k D和49.53 k D两种蛋白,其中分子量25.46 KD的蛋白与NCBI蛋白质数据库中baker’s yeast中SOD的分子量相符合,该酶理论等电点为8.49,与中文文献中报道的SOD均不同,是一种新型SOD。展开更多
文摘As per tradition from hundreds of years the Koloi tribes of Tripura are preparing “Gora”-therice based fermented beer which is very good in taste and aroma applying their traditional indigenous brewing techniques. In this study, an attempt has been made to identify the indigenous yeast which is the main causative agent for fermentation and to investigate its fermentation ability with an industrial Saccharomyces cerevisiaes train. After investigation based on culture dependent phenotypic characteristics like-staining and biochemical characterization, primarily the responsible yeast species was determined as Pichia kudriavzevii and further confirmed followed by 18S rRNA ribotyping and the sequences was deposited at Gene bank and NCBI bearing specific accession number. In the comparative analysis, it has been found a significant similarities in all aspects of nutritional and alcohol percentages with the industrial strain in laboratory condition. The alcohol percentage in the rice beer “Gora” measured 6.40 ± 0.008% v/v. The study may be the first scientific investigation of its kind about this indigenous yeast strain isolated from “Gora” of this Indo-Burma biodiversity region and may provide sufficient background and potentiality for promoting these kinds of indigenous alcoholic beverages for small scale commercialization to strengthen the rural livelihood as well as to maintain immaterial cultural heritage.
文摘啤酒酵母泥以异丙醇破壁处理,以磷酸钾缓冲液提取超氧化物歧化酶(SOD),通过单因素和正交实验优化了提取条件。结果表明,提取SOD的最佳条件是:以100%浓度异丙醇破壁处理150 min,以pH 5.0磷酸钾缓冲液为提取剂,液料比36 m L/g。在此条件下,SOD的得率为1 257.2 U/g。纯化后的SOD酶液主要含有分子量大小为25.46 k D和49.53 k D两种蛋白,其中分子量25.46 KD的蛋白与NCBI蛋白质数据库中baker’s yeast中SOD的分子量相符合,该酶理论等电点为8.49,与中文文献中报道的SOD均不同,是一种新型SOD。
