酱醪中产HDMF酵母的分离、筛选及鉴定  

Isolation,screening and molecular biological characterization of yeasts producing HDMF in soy sauce mash

作　　者：李蕊[1] 王然[1] 郭艳琼[1] 宋焕禄[1] 

机构地区：[1]北京工商大学,北京100048

出　　处：《食品与机械》2011年第5期11-14,共4页Food and Machinery

基　　金：北京市高校人才强教计划学术创新人才项目(编号:PHR200906110)

摘　　要：以酱醪作为分离源,筛选可以利用D-果糖作为发酵前提物的,能产生4-羟基-2,5-二甲基-3[2H]-呋喃酮(HDMF)的高产酵母菌株。采用稀释法及多种培养基,共分离得到511株酵母菌,其中有6株高产菌株,为liquid 4-11、17、20、27、38、39,产量为20.24～27.90mg/L。采用分子生物学鉴定方法,经26SrDNA D1/D2区序列分析及系统发育分析,初步将liquid 4-11、17、27、38、39鉴定为Candida versatilis,liquid 4-20鉴定为Zygosaccharomyces pseudorouxii。To get the yeast strains that can produce 4-hydroxy-2,5-dimethyl-3（2H）-furanone（HDMF）using D-fructose as precursor of the fermentation,the yeasts were screened from soy sauce mash.511Yeast strains producing HDMF were separated by dilution meth-od,in which 6strains,liquid4-11,17,20,27,38,39had high abil-ity to yield HDMF from20.237 07mg/L to 27.893 25mg/L.Strains of liquid4-11,17,27,38,39were indentified as Candida versatilis,and liquid4-20was Zygosaccharomyces pseudorouxii by 26SrDNA D1/D2area sequential analysis and phylogenetic analysis.

关 键 词：酵母菌 发酵 HDMF 

分 类 号：TQ920.6[轻工技术与工程—发酵工程]