传统四川泡菜发酵过程中酵母菌分离鉴定  

Separation and identification of yeast during the fermentation of Sichuan pickles

作　　者：刘春燕[1] 戴明福[2] 夏姣[1] 徐林[1] 沈丽雯 蒲彪[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]浙江工业大学政治与公共管理学院,浙江杭州310023

出　　处：《食品工业科技》2015年第5期171-174,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(31171726);"十二五"国家科技支撑项目(2012BAD31B04);四川省科技支撑计划项目(2012NZ0002)

摘　　要：以红皮萝卜为原料,分别用自然发酵法、老泡菜水发酵法泡制四川泡菜,采用传统的分离培养方法、26S r DNA序列测定技术,研究不同发酵时期各泡菜水中的酵母菌群分布及动态变化。研究结果表明,发酵过程中共存在5种酵母菌,经鉴定其依次为清酒假丝酵母菌(Candida sake)、掷孢酵母(Sporisoriu camicdor)、胶红酵母(Rhodotorula mucilaginosa)、毕赤酵母属galeiformis(Pichia galeiformis)、酒酵母(Kazachstania exigua)。对发酵过程中动态分析表明:Pichia spp.、Kazachstania spp.为传统发酵泡菜中主要的酵母菌。此外,两种不同发酵方式发酵过程中出现的酵母菌种类不同,但动态变化趋势大致相同。A red radish as materials by spontaneous fermentation,old brine fermentation making Sichuan pickle in this paper.The yeast group distribution and dynamic changes during different fermentation period by using the methods of traditional isolation and culture,26S rDNA sequencing technology were studied.The research results showed that,there were 5 kinds of yeast in the fermentation process,which identified as Candida sake, Sporisoriu camicdor, Rhodotorula mucilaginosa, Pichia galeiforms and Kazachstania exigua.The dynamic results showed that Pichia spp. and Kazachstania spp. were the dominant yeast in traditional fermented pickle. In addition, though different species yeast,they had the same dynamic change in two different ways of fermentation.

关 键 词：四川泡菜 酵母菌 26S RDNA 动态变化 

分 类 号：TS201.3[轻工技术与工程—食品科学]