腊鱼产香酵母菌的筛选及其发酵产香特性初步研究  

Screening of aroma-producing yeast strains from dry-cured fish and initial study on their aroma-production and fermentation characteristics

作　　者：梁慧[1,2] 马海霞[1] 李来好[1] 

机构地区：[1]中国水产科学研究院南海水产研究所,国家水产品加工技术研发中心,农业部华南水产品加工与质量安全研究中心,广东广州510300 [2]上海海洋大学食品学院,上海201306

出　　处：《食品工业科技》2011年第12期213-217,共5页Science and Technology of Food Industry

基　　金：国家现代农业产业技术体系(CARS-49);国家农业科技成果转化资金项目(2010GB23260577,2009GB2E200303,2010GB2E000335);广东省科技计划项目(2009A020700004,2008A020100006;2009B020201003);广东省海洋渔业科技推广项目(A200899B02,A200901C01);农业部中央级公益性科研院所基本科研项目(2010YD07)

摘　　要：从传统腊鱼中分离筛选得到了两株产香酵母。结合形态学和酵母菌26S rDNAD1/D2区序列分析,初步鉴定一株为季也蒙毕赤酵母(Pichia guilliermondii,H9),另一株为近平滑假丝酵母(Candida parapsilosis,J11)。采用固相微萃取(SPME)和气质联用(GC-MS)技术分析两株酵母麦芽汁发酵液的挥发性成分。结果表明,两株酵母的麦芽汁发酵液中的挥发性成分主要为醇类和酯类,但种类和组成差异较大。最后,对两株酵母进行耐盐性、亚硝酸盐耐受性、耐酸性等发酵适应性实验。结果表明,近平滑假丝酵母的发酵适应性强于季也蒙毕赤酵母,有望将其开发成为新型肉品发酵剂。Two yeast strains were isolated from dry-cured fish,and initially identified as Pichia guilliermondii（H9）and Candida parapsilosis（J11）by morphological characteristics and 26S rDNAD1/D2 domain sequence analysis. Volatile compounds from malt wort fermentation broth of yeast H9 and J11 were analyzed by headspace solid -phase micro extraction（SPME）coupled to gas chromatography-mass spectrometry（GC-MS）. Results showed that volatile compounds from malt wort fermentation broth of two species yeast strains were mainly alcohols and esters,but of great difference in kind and composition. Finally, Candida parapsilosis was considered to have the potential to be developed as a new starter culture for meat because of its better fermentation adaptability such as salt tolerance,nitrite tolerance and acid resistance.

关 键 词：腊鱼 产香 酵母菌 26S RDNA 发酵特性 

分 类 号：TS254.1[轻工技术与工程—水产品加工及贮藏工程]