酱醪中耐盐酵母菌的分离鉴定及其耐盐性研究  

Isolation,Purification and Identification of Halotolerant Yeast from Soy Sauce Mash and Its Salt Tolerance

作　　者：方义川 李芬芳[2,3] 胡文锋[3] 高向阳[3] 余世琴[3] 谭志辉[3] 肖运柱[3] 刘良杰[2] 黎艳珊[2] 

机构地区：[1]汕头鱼露厂有限公司,广东汕头515021 [2]中国热带农业科学院海口实验站,海南海口570102 [3]华南农业大学食品学院,广东广州510642

出　　处：《现代食品科技》2012年第8期922-926,共5页Modern Food Science and Technology

基　　金：广东省科技厅省部产学研结合项目(2011B090400221);广东省科技厅农业攻关项目(2010B020412001);广东省教育部产学研结合项目(2009B090300106;2010B09400038);中山市科技局产学研项目(2009CXY027)

摘　　要：为了改善酱油及鱼露发酵过程及风味物质的产生,本文拟从自制高盐稀态酱醪发酵酱醪中分离纯化耐盐酵母,可作为产香酵母添加到酱醪或鱼露发酵过程。结果获得6株耐盐酵母菌,通过含3.0 mol/LNaCl的固体培养基筛选出5#和6#两株耐盐性较好、活力旺盛的菌株;经形态学、生理生化和18S rDNA鉴定,为鲁氏结合酵母。两株菌均耐盐性能强,且6#菌耐盐性能更优。Six strains of halotolerant yeast were isolated from the high-salt-liquid-state fermentation of the self-made soy sauce mash. They were cultivated with 3.0 mol/L NaC1 on solid medium, and then the characteristics of colony were detected at different time. Two strains （5# and 6#） with the best salt tolerance ability, high activity and high alcohols production were selected. The strains were found as Zygosaccharomyces rouxii by morphological, physiological and biochemical, 18S rDNA identification.

关 键 词：酱油酱醪 耐盐酵母 鲁氏结合酵母 

分 类 号：TS264.2[轻工技术与工程—发酵工程]