摘要
从新疆伊犁传统发酵乳品中筛选出8株具有优良产香能力的酵母菌,通过对其产醇能力、产酸能力、生长曲线的测定,最终得到2株产香酵母。经26S r DNA鉴定,Yt1鉴定为酿酒酵母(Saccharomyces cerevisiae)、Yb5为马克思克鲁维酵母(Kluyveromyces marxianus)。采用气-质联用技术(GC-MS)分析这2株酵母麦芽汁发酵液的挥发性成分,结果表明,这2株酵母菌的麦芽汁发酵液中主要挥发性成分为醇类和酯类,种类和组成差异较大。最终筛选出2株产生挥发性成分较多的酵母菌Yt1和Yb5,对这2株酵母进行耐盐性、耐酸性发酵适应性试验,结果表明这2株不同属的酵母具有良好耐酸性、Yb5的耐盐性较好。
Eight aroma-producing yeast strains were screened from traditional fermented dairy products from Xin- jiang Yili. These strains were also characterized for alcohol-producing ability, acid-producing capacity, and growth curve. Ytl and Yb5 strains were identified as Saccharomyces cerevisiae and Kluyveromyces marxianus by 26S rDNA se- quencing and proved to have huge application potential. Volatile compounds from Yeast extract Peptone Dextrose of different yeast strains were analyzed by gas chromatography-mass spectrometry （GC-MS）. Results showed that volatile compounds from Yeast extract Peptone Dextrose of these two yeast strains mainly were alcohols and esters, but their types and components had relatively great difference. Finally, the yeast Ytl and Yb5 that produce more volatile com- ponents were selected and considered to have the potential to be developed as a new starter culture for its better fer- mentation adaptability such as acid tolerance. The salt tolerance of Yb5 strain was higher than that of Ytl.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第11期179-184,共6页
Food and Fermentation Industries
基金
新疆农垦科学院青年基金项目(YQJ201506)
关键词
传统发酵乳品
产香
酵母菌
26S
RDNA
发酵特性
traditional fermented dairy
aroma production
yeast
26S rDNA
fermentation characteristics
