风干武昌鱼中酵母菌的分离鉴定及菌株性能的研究  

Isolation and identification of the yeast from the naturally fermented Megalobrama amblycephala and their properties

作　　者：范修海[1] 赵俊仁[1] 王汝兰[1] 洪玮娣[1] 

机构地区：[1]黄冈师范学院生命科学与工程学院,湖北黄冈438000

出　　处：《中国酿造》2010年第11期46-49,共4页China Brewing

基　　金：湖北省教育厅科学技术研究计划优秀中青年人才项目(08BQ099);黄冈师范学院博士基金项目(08cd002)

摘　　要：从风干武昌鱼中分离纯化出多株酵母菌,通过菌落及菌体形态观察以及糖发酵、碳源同化和氮源同化等试验对分离酵母菌的进行鉴定,结果表明:分离酵母菌分属于8个种属,分别为浅白隐球酵母、地生隐球酵母、萨地假丝酵母、白吉利丝孢酵母、马铃薯假丝酵母、弯曲隐球酵母、小红酵母和塔马尔德巴利酵母。最后通过食盐耐受能力、亚硝酸盐耐受能力、耐酸能力以及生长温度等试验测定菌株的性能,最终优选出弯曲隐球酵母和萨地假丝酵母菌。Some yeast strains were isolated from naturally fermented Megalobrama amblycephala. These yeasts were belonged to eight species through colony and cell morphology, carbohydrate fermentation, carbon assimilation and other biochemistry tests. They were Cryptococcus albidus, Cryptococcus terreus, Cryptococcus curvatus, Trichosporon beigelii, Rhodotorula minuta, Candida solani, Debaryomyces tarnarii and Candida salmaniicensis. In order to obtain suitable strains for the production of fermented meat, the properties including the tolerance to sodium chloride and nitrite, acid resistance and optimal growth temperatures were studied. Finally, Candida salmaniicensis and Cryptococcus curvaius were selected.

关 键 词：风干武昌鱼 酵母菌 分离 鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]