酒精发酵菌株K6的分类鉴定及其发酵试验  

Identification and Fermentation Test of a Yeast Strain

作　　者：欧娜[1] 周志权[2] 孙文波[1] 莫祺晖[1] 

机构地区：[1]广西科学院生物研究所,广西南宁530007 [2]广西壮族自治区标准技术研究院,广西南宁530022

出　　处：《广西科学院学报》2011年第3期202-204,210,共4页Journal of Guangxi Academy of Sciences

基　　金：广西科学研究与技术开发计划项目(桂科攻0428005-6)资助

摘　　要：应用传统微生物分类方法和现代分子生物学鉴定方法对一株酒精发酵菌株K6的分类进行鉴定,并对3种不同原料发酵检验其产酒精的效果。K6生物学及生理生化特性与假丝酵母属(Candida)类似,与酵母属的同源性达98%,比对的E值最小,分值最高,发育关系非常接近,初步鉴定K6为假丝酵母属。K6在木薯淀粉为原料的酒精发酵时,缩短发酵时间7～10h,对3种原料平均产酒率提高8.8%。表明菌株K6能够降低挥发酸,缩短发酵时间,提高产酒率。By traditional morphology and modern molecular biology identification,a yeast strain K6 is classified and identified.Ethanol production from 3 different feedstocks by strain K6 was detected.The biology,physiological and biochemical characteristic indicate the strain K6 is very similar to Candida that is 98% homologous to yeasts.According to the low E value with high score and very closely phylogenetic relationships,strain K6 can be preliminary determined as Candida.The fermentation time for strain K6 using cassava starch as feedstock can be reduced 7~10 hours.The ethanol yield of strain K6 from all three types of feedstock is increased 8.8%.These indicate that the strain K6 can decrease the volatile acid,shorten the fermentation time and increase ethanol yield.

关 键 词：酒精发酵 菌株鉴定 假丝酵母 

分 类 号：TS261.1[轻工技术与工程—发酵工程]