摘要
从传统曲霉型豆豉发酵阶段的微生物用TTC培养基进行分离、初筛和复筛,获得1株高产酒精的菌株,用重铬酸钾法测定该菌株产乙醇的能力为2.14 mg·m L^(-1).将该菌株进行形态学鉴定及将所获得的ITS序列输入NCBI中进行Blast比对和构建系统进化树等分子鉴定,发现该菌株与酿酒酵母(Saccharomyces cerevisiae)的相似度高达100%,联合形态学鉴定和分子生物学鉴定,鉴定该菌株为酿酒酵母.研究结果为制作风味良好的豆豉提供基础,同时也为豆豉工业化生产提供良好的菌源.
The microorganisms in this study were isolated,first screened and second screened from the feimentation stage of Aspergillus- type douchi by using TTC medium. Final ly , a high-yield alcohol strain was gotten, the ability of producing alcohol was 2. 14 mg ？ mL _1 by using the potassium chromate method. By the morphological identifica-tion, and ITS molecular biological identification, which included putting the ITS sequence into NCBI for BLAST to comprise with other high similarity sequences and constructing the polygenetic tree, it was found that the similarity between the strain number 6 and the Saccharomyces cerevisiae reached up to 100% . F in a l ly , combinating the mor-phological identification with the molecular biological identification, the strain No. 6 was identified as Saccharomyces cerevisiae. The high-yield alcohol strain Saccharomyces cerevisiae from this study lay a good foundation for latter pro-ducing the better flavor of douche, meanwhile, provides a good bacterial source for Douchi industrialization.
出处
《江西师范大学学报（自然科学版）》
CAS
北大核心
2018年第1期106-110,共5页
Journal of Jiangxi Normal University(Natural Science Edition)
基金
国家自然科学基金(31760449)资助项目
关键词
豆豉
产酒精菌株
筛选
鉴定
酿酒酵母
Douchi
producing alcohol strains
screening
identification
Saccharomyces cerevisiae
