酱油增香发酵用耐盐酵母菌的生理生化特性分析及菌种鉴定  

Physiological and biochemical characteristics of the salt-tolerant yeast for enhancing soy sauce flavor and their identification

作　　者：陈彬[1] 鲁绯[2] 王夫杰[2] 刘欢[3] 程永强[1] 殷丽君[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]北京市食品酿造研究所,北京100050 [3]中国水产科学研究院质量与标准研究中心,北京100141

出　　处：《中国酿造》2010年第11期42-45,共4页China Brewing

基　　金：国家自然科学基金(20776151;20976187);新世纪优秀人才支持计划(NCET-09-0741)

摘　　要：对3株酱油增香发酵用耐盐酵母菌进行细胞形态观察,研究其糖发酵、同化等生理生化特性;在此基础上,结合26S rDNA序列分析方法对酵母菌进行鉴定,初步确定Y1为酵母属酱醪结合酵母(Zygosaccharomyes major takah),Y2为鲁氏结合酵母(Zygosaccharomyes rouxii)、Y3为假鲁氏结合酵母(Zygosaccharomyes pseudorouxii)。The physiological and biochemical characteristics of three salt-tolerant yeasts used in enhancing soy sauce flavor were investigated in this paper, including the cellular morphology, sugar fermentation and assimilation experiment, etc. The initial yeast species were determined by 26S rDNA sequence analysis. Y1, Y2 and Y3 were identified as Zygosaccharomyes major takah, Zygosaccharomyes rouxii, and Zygosaccharomyes pseudorouxii.

关 键 词：酱油 耐盐酵母菌 生理生化 26S RDNA 

分 类 号：TS201.3[轻工技术与工程—食品科学]