自然发酵锦州小菜中优良酵母菌的筛选及鉴定
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国家自然科学基金项目(31972047);国家自然科学区域创新联合发展基金(U20A20400);辽宁省自然科学基金地区联合基金项目(2020-MZLH-34);辽宁省“兴辽英才计划”青年拔尖人才(XLYC1807040);辽宁省教育厅科学研究项目(LSNJC201902);沈阳市中青年科技创新领军人才项目(RC200495)


Screening and Identification of Quality Yeast from Natural Fermentative Jinzhou Side Dishes
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    摘要:

    锦州小菜作为辽宁省特色食品深受人们的喜爱,其中蕴藏丰富的乳酸菌和酵母菌。本研究从44种锦州小菜中分离到20株酵母菌菌株,通过耐酸、耐胆盐能力比较,以及耐盐、产气、产璞和产醇等发酵特性分析,初步筛选出5株(HG2、HD3、LJ1、SJ4和SJ5)优良酵母菌菌株。通过消耗糖能力、产风味能力、分解蛋白能力等指标对其进行复筛,最后得到具有较高还原糖消耗率、产风味能力和分解蛋白能力的2株酵母菌(HD3和SJ4)。经形态学鉴定、生理生化试验及26S rDNA 鉴定,菌株HD3为毕赤酵母菌,菌株SJ4为戴尔有孢圆酵母,研究结果为优良酵母菌发酵剂的开发和应用奠定试验基础。

    Abstract:

    Jinzhou side dish is popular among people in Liaoning Province, and it is rich in lactic acid bacteria and yeast. 20 yeast strains from 44 Jinzhou side dishes were isolated in this study. Five excellent yeast strains (HG2, HD3, LJ1, SJ4 and SJ5) were initially screened by comparison of acid-tolerant and bile-tolerant capacity, and analysis of fermentation characteristics such as salt tolerance, gas production, calving and alcohol production. They were rescreened by using sugar capacity, flavor-producing ability, and protein-breaking ability, and finally two yeast strains (HD3 and SJ4) with higher reducing sugar consumption rate, flavor-producing ability and protein-breaking ability were obtained. After morphological identification, physiological and biochemical tests, and combined with 26S rDNA identification, the strain HD3 was Pichia fermentants, and the strain SJ4 was Torulaspora delbrueckii. This study provides a foundation for the development and application of excellent yeast starters.

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李默;曹凯欣;任广钰;张鹤男;姜锦惠;闫丹丽;乌日娜.自然发酵锦州小菜中优良酵母菌的筛选及鉴定[J].中国食品学报,2021,21(4):277-285

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  • 在线发布日期: 2021-05-14
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