一株产乙酸乙酯酵母C42的分离与鉴定  

Isolation and identification of an ethyl acetate producing yeast strain C-42

作　　者：李志辉[1] 任蓓蕾[1] 朱健辉[2] 杜萍萍[1] 张莹莹[1] 何俊萍[1] 张伟[1] 王颉[1] 檀建新[1] 

机构地区：[1]河北农业大学食品科技学院,河北省农产品加工工程技术中心,河北保定071001 [2]中国科学院北京基因组研究所,中国科学院基因科学与信息重点实验室,北京100101

出　　处：《食品工业科技》2014年第8期188-191,共4页Science and Technology of Food Industry

基　　金：国家农业科技成果转化资金(2012GB2A200030)

摘　　要：从采自沧州良种枣繁育基地的200份枣果实样品中利用含有10%乙醇的YPD平板分离、筛选得到了36株耐酒精酵母菌株,其中一株酵母能产生愉悦的水果香味,命名为C-42。通过形态学,生理生化实验和18S rDNA序列同源性比对,证明该株酵母菌是异威克汉逊酵母(Wickerhamomyces anomalus)。气相色谱分析表明酵母菌株C-42在麦芽汁培养基中发酵一周后可产生乙酸乙酯,浓度可达154mg/L,说明该菌株在发酵工业中具有应用潜力。Thirty six yeast strains which were resistant to alcohol on YPD plate containing 10% ethanol were isolated from 200 jujube fruit samples collected from Cangzhou Jujube Seed Breeding Base. Among these strains,a yeast strain producing pleasant fruit flavors,named C-42,were isolated. It was identified as Wickerhamomyces anomalus by the morphological, physiological and biochemical tests and the homological comparison of18S rDNA sequence. Gas chromatography analysis showed that the yeast strain C-42 could produce ethyl acetate up to 154mg/L after a week-long fermentation in wort medium. The strain may have potential applications in the fermentation industry.

关 键 词：产香酵母 气相色谱 乙酸乙酯 

分 类 号：TS261.1[轻工技术与工程—发酵工程]