浓缩苹果汁中高渗酵母的分离鉴定及耐糖性研究  

Isolation,identification and sugar-tolerance analysis of an osmophilic yeast strain from concentrated apple juice

作　　者：刘灿灿[1] 岳田利[1] 袁亚宏[1] 

机构地区：[1]西北农林科技大学食品科学与工程学院,陕西杨凌712100

出　　处：《西北农林科技大学学报（自然科学版）》2014年第8期111-118,共8页Journal of Northwest A&F University(Natural Science Edition)

基　　金："十二五"国家科技支撑计划项目(2012BAD31B01;2012BAK17B06);国家自然科学基金项目(31071550;31171721);农业部"948"项目(2011-G8-3)

摘　　要：【目的】从腐败浓缩苹果汁中分离、纯化高渗酵母,并对其特性进行研究,为浓缩苹果汁中高渗酵母的控制提供参考。【方法】以腐败浓缩苹果汁为材料,先用YPD培养基分离酵母菌株,之后用高糖琼脂培养基筛选高渗酵母,观察菌落形态、细胞形态,测定生理生化指标,以ITS序列分析法构建系统发育树确立其分类学地位;并进一步研究了其耐糖性、厌氧性和产气性。【结果】从腐败浓缩苹果汁中分离获得了1株高渗酵母菌株,将其命名为BLCC-12-01,其能够在含650g/L葡萄糖的环境下生长,通过形态学及生理生化特性分析,可初步确定其属于异常毕赤酵母属;ITS序列分析表明,菌株B-LCC-12-01与异常毕赤酵母Pichia anomala的同源性达到100%,进一步确定其为异常毕赤酵母。当葡萄糖质量浓度为500～650g/L时,B-LCC-12-01可在厌氧条件下发酵并产气,从而影响了果汁的品质。【结论】获得的高渗酵母菌株B-LCC-12-01可以在浓缩苹果汁中生长,对浓缩苹果汁质量安全造成了严重威胁,需要加强控制。【Objective】This study isolated and purified osmophilic yeast strain from putrid concentrated apple juice,and studied its characteristics to provide reference for control of osmophilic yeasts in concentrated apple juice.【Method】Osmophilic yeast was isolated and screened using YPD medium and high glucose medium.The morphology,cultural characteristics,physiological characteristics,high-sugar-tolerance,anaerobic characteristics and aerogenic characteristics of the isolated strain were tested.In addition,aphylogenetic tree was constructed by ITS sequence analysis method to ascertain its taxonomic status.【Result】A strain of osmophilic yeast,which was able to grow under 650g/L glucose environment,was isolated and named B-LCC-12-01.The strain was Pichiain morphology and physiological characteristics.ITS sequence analysis indicated that the isolated strain shared a homology of 100% with Pichia anomala,belonging to Pichia anomala.When the mass concentration of glucose was 500 to 650g/L,B-LCC-12-01 could ferment under anaerobic environment and produce gas,so as to affect the quality of apple juice.【Conclusion】The obtained osmophilic yeast strain B-LCC-12-01 could grow in concentrated apple juice and threaten the quali-ty of concentrated apple juice,thus should be controlled.

关 键 词：浓缩苹果汁 高渗酵母 ITS序列分析 耐糖性 

分 类 号：TS201.3[轻工技术与工程—食品科学]