慕萨莱思酿酒酵母产果胶酶及β-葡萄糖苷酶定性分析  

Qualitative Analysis of Pectinase and β-Glucosidase Secreted by Saccharomyces cerevisiae Strains Isolated from Musalais

作　　者：薛菊兰[1,2] 程玉来[1] 张佰清[1] 朱丽霞[2] 

机构地区：[1]沈阳农业大学食品学院,辽宁沈阳110866 [2]塔里木大学生命科学学院,新疆阿拉尔843300

出　　处：《食品科学》2013年第19期166-169,共4页Food Science

基　　金：国家自然科学基金项目(31060223);新疆兵团塔里木盆地生物资源保护利用实验室开放课题(BR0907)

摘　　要：利用定性培养基对慕萨莱思酿酒酵母产果胶酶和β-葡萄糖苷酶活性进行测定。结果显示:分离自不同厂家(或作坊)的436株慕萨莱思酿酒酵母普遍具有果胶酶和β-葡萄糖苷酶的活性,且主要分布于较弱和中等两个等级。21株慕萨莱思酿酒酵母果胶酶活性明显高于5株商用酵母,其主要来自于现代化厂家,10株β-葡萄糖苷酶高产菌主要集中于当地作坊,说明酿造工艺与环境对野生酵母胞外酶的释放具有一定影响。Polygalacturonic acid agar medium and Esculin glycerol agar （EGA） medium were used to qualitatively analyze the pectinase and β-glucosidase secreted by Saccharomyces cerevisiae strains isolated from Musalais. Results showed that 436 wild strains isolated from different manufacturers （or traditional workshops） demonstrated a low or medium ability to secret pectinase and β-glucosidase. Compared to 5 commercial wine yeast strains, 21 wild strains from modernized manufacturers were able to produce pectinase with higher activity while 10 strains with high β-glucosidas activity were mainly from the local workshops. Our results revealed that brewing process and environment influenced the release of extracellular enzymes from wild yeast.

关 键 词：慕萨莱思 酿酒酵母 果胶酶 Β-葡萄糖苷酶 

分 类 号：TS262.6[轻工技术与工程—发酵工程]