高产淀粉酶酵母菌的筛选和鉴定  

Screening and Identification of High Amylase Producing Yeast

作　　者：杨冬雪[1,2] 孙大庆[1,2] 李洪飞[1] 李芬[2] 

机构地区：[1]黑龙江八一农垦大学国家杂粮工程技术研究中心,黑龙江大庆163319 [2]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《安徽农学通报》2016年第8期25-26,76,共3页Anhui Agricultural Science Bulletin

基　　金：大庆市指导性科技计划项目(szdfy-2015-52);黑龙江八一农垦大学大学生创新创业训练计划项目(xc2014041)

摘　　要：为了开发杂粮酵素发酵剂菌种,以淀粉酶活力为评价指标,从杂粮发酵酸面团中分离、筛选具有高产淀粉酶活力的酵母菌,并且利用分子生物学方法鉴定其菌种分类。研究结果显示,从杂粮酸面团中共分离出36株酵母菌,其中NCCC7和NCCC31菌株淀粉酶活力最高,分别为453.13U/m L和463.79U/m L,经26S r DNA鉴定,NCCC7和NCCC31均为酿酒酵母菌种。In order to develop coarse cereals enzymes starter,amylase activity as the evaluation index,high amylaseproducing yeast were isolated and screened from coarse cereals sourdough,and classified by molecular biology tech-niques. Research results showed that 36 strains of yeast were isolated from coarse cereals sourdough,the amylase ac-tivity of NCCC7 and NCCC31 strains was the highest,453.13U/m L and 463.79U/m L respectively,and both NCCC7 and NCCC31 strains were identified as Saccharomyces cerevisiae by 26 S r DNA gene.

关 键 词：杂粮酵素 酿酒酵母 淀粉酶 

分 类 号：S816.7[农业科学—饲料科学]