摘要
采用纯培养分离技术从阳光玫瑰葡萄上筛选酵母菌,形态学与分子生物学方法分析其菌群多样性。杜氏小管法观察菌株糖发酵性能;光密度法分析酵母生理耐受性;对硝基苯基-β-D吡喃葡萄糖苷显色法(p-nitrophenyl-β-D-glucopyranoside,p-NPG)检测酵母菌产β-糖苷酶特性;亚硫酸铋培养法分析酵母菌硫化氢产生能力。结果表明,从阳光玫瑰葡萄上共分离鉴定出46株酵母菌,分属为葡萄汁有孢汉逊酵母、盔形毕赤酵母、季也蒙毕赤酵母、加利福尼亚假丝酵母、茶叶籽酵母、异常汉姆酵母、拜耳结合酵母、尖端假丝酵母、Starmerella bacillaris和西文毕赤酵母10大类;菌株YM2不能利用半乳糖发酵,其它所有酵母菌株均可以利用葡萄糖、蔗糖、麦芽糖、乳糖和半乳糖进行发酵;菌株YM3、YM39和YM62具有较好的葡萄糖耐受性,除菌株YM68可耐受9%乙醇外,大部分菌株可以耐受6%的乙醇处理;菌株YM3、YM15、YM18、YM62和YM68对二氧化硫具有较好的耐受性;绝大部分菌株均对柠檬酸具有较好耐受性;YM18产胞内、胞外和细胞壁β-糖苷酶活性均最高;菌株YM21、YM13不产硫化氢,菌株YM2、YM18、YM50高产硫化氢。
Yeasts were isolated and screened from Shine Muscat by pure culture technique,and the yeasts biodiversity were identified using morphology and molecular biotechnology.Tubular fermentation was performed to check sugar utilization performance of these strains.The growth curve and physiological tolerances were checked via optical density detection method.Theβ-glycosidase and sulfuretted hydrogen producing ability were also examined using p-nitrophenyl-β-D-glucopyranoside colorimetry and bismuth bisulfite culture method respectively.Data demonstrated that 46 yeasts,which belongs to Hanseniaspora uvarum,Pichia manshurica,Meyerozyma guilliermondi,Candida californica,Meyerozyma caribbica,Wickerhamomyces anomalus,Zygosaccharomyces bailii,Candida apicola,Starmerella bacillaris and Pichia occidentalis were screened and identified.All the strains except to YM2,could utilize glucose,sucrose,maltose,lactose and galactose.Strains of YM3,YM39 and YM62 could suffer from a higher concentration of glucose stress.Most of strains could withstand 6 percentage of ethanol treatment.However,the strain of YM68 was able to survival in 9 percentage of ethanol environment.Strains of YM3,YM15,YM18,YM62 and YM68 had good tolerance to a vast range of sulfur dioxide treatment.Most of strains could grow well in a high concentration of citric acid.The strain of YM18 possessed the maximum of extracellular and intracellularβ-glycosidase.The YM21 and YM13 strains did not produce sulfuretted hydrogen,in contrast,sulfuretted hydrogen produced by YM2,YM18 and YM50 were strong.
作者
刘晓柱
张远林
曾爽
黎华
张松
黄名正
LIU Xiao-zhu;ZHANG Yuan-lin;ZENG Shuang;LI Hua;ZHANG Song;HUANG Ming-zheng(Guizhou Institute of Technology,Guiyang 550003,Guizhou,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第24期212-218,共7页
Food Research and Development
基金
贵州省科技计划项目(黔科合平台人才[2017]5789、黔科合平台人才[2018]5603)
贵州理工学院高层次人才科研启动项目(XJGC20190625)。
关键词
阳光玫瑰葡萄
酵母菌
纯培养法
多样性
酿造学特性
Shine Muscat
yeasts
culture-dependent approach
diversity
oenological property
