一株高活性黑木耳酿酒酵母的鉴定及其相关生物学特性分析  

Identification and analysis of relevant biological characteristics of a high active Saccharomyces cerevisiae with black fungus

作　　者：臧海莲[1,2] 邢振楠 范冬茹 王丹丽 熊明华[3] 

机构地区：[1]伊春林业科学院,黑龙江伊春153000 [2]东北农业大学资源与环境学院,哈尔滨150030 [3]淮北师范大学生命科学学院,安徽淮北235000

出　　处：《东北农业大学学报》2014年第6期45-48,56,共5页Journal of Northeast Agricultural University

基　　金：黑龙江省财政厅科技攻关项目(2011-03)

摘　　要：为研究黑木耳发酵酿酒试验引进多株酵母菌，对一株利用黑木耳酿酒活性较高的酵母进行生理生化特性研究，为黑木耳发酵酿酒产业储备菌种资源。将待测酵母标记为J800，结合形态特征和26S rDNA D1/D2区序列分析，将该菌株鉴定为酿酒酵母菌（Saccharomyces cerevisiae sp.），此菌适宜在弱酸性环境中生长繁殖，最适生长条件：pH 4.6、32℃、阳离子浓度0.7%~1.0%；当酒精含量达到15%以上，酵母生长受到较强抑制；发酵力0.62~0.70，培养基中蔗糖含量为20%时达到最大。For researching alcohol fermentation using black agaric as ingredients, several yeasts were purchased. One yeast, named as J800, showing higher fermentation capability was subject to further study. Combining morphologic and physiobiochemical characteristics with 26S rDNA sequence analysis, strain J800 was identified as Saccharomyces cerevisiae sp.. The optimal growth condition for strain J800 was pH 4.6, 32℃, 0.7%-1.0%cation concentration. In addition, when alcohol concentration reached 15%or more in fermentation broth, the growth of strain J800 was strongly inhibited. The strain J800 reached the maximum fermentation force（0.62-0.70） at the sucrose concentration 20% in the medium.

关 键 词：酿酒酵母 生物学特性 序列分析 

分 类 号：S646.6[农业科学—蔬菜学]