茶叶籽酵母的分离鉴定及其发酵特性研究  

Studies on identification and fermentation characteristics of tea seed yeast

作　　者：姜金仲[1,2] 杨鹏鸣 王兴春 穆安德 郑寨生 

机构地区：[1]贵州师范学院,贵州贵阳550018 [2]贵州元亨山茶叶籽生物科技有限公司,贵州贵阳550018 [3]河南科技学院园艺园林学院,河南新乡453003 [4]金华市农业科学研究院,浙江金华321017

出　　处：《食品工业科技》2017年第22期105-108,113,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31460405);贵州省科技计划项目(黔科合成果[2017]4127)

摘　　要：为了阐明酵母菌在茶叶籽水浆发酵分层过程中的作用,从发酵5 h的发酵液分离、纯化出一株酵母菌(编号:JJZ11)。通过形态观察、ITS r DNA及26S r DNA基因测序与比对,以及系统发育树的构建与分析,确定JJZ11为Meyerozyma caribbica的一个菌株,命名为茶叶籽酵母(Meyerozyma caribbica JJZ11),菌种保藏号为CCTCC M 2016470。在茶叶籽水浆发酵过程中:茶叶籽水浆发酵液中茶叶籽酵母数量随发酵时间延长逐渐减少,进行到10 h时,降低为零;发酵液p H随时间的延长由开始时的6.2逐渐降低,10 h时为3.73。当培养基p H小于4.3时,茶叶籽酵母的菌落数量均为零。茶叶籽水浆发酵分层过程与茶叶籽酵母的数量变化具有同步性,所以,茶叶籽酵母是引起茶叶籽水浆发酵分层的主要微生物之一。To illuminate function of yeast on the fermentation- layering of tea- seed- water- milk （ TSWM）, a ~train of yeast （ NO.JJZ9911 ）was isolated and purified from 5 h-fermented TSWM.By mean of morphological observation, ITS rDNA and （26S rDNA gene sequencing and comparison,and building and analysis of a phylogenetic tree, it was determined that JJZ9911 was one strain of Meyerozyma caribbica. Therefore the strain was named as tea seed yeast （ Meyerozyma caribbica JJZ11 ）, and its preservation number was CCTCC M 2016470.In the fermentation-layering process of TSWM, the number of tea seed yeast in fermented liquid gradually reduced with the extension of fermentation time and reduced to zero when fermentation reached to 10 h. The pH of fermented liquor gradually reduced from 6.2 to 3.73 till fermentation reached to 10 h.The number of tea seed yeast colony was zero while the medium pH was less than 4.3.The fermentation-layering process of TSWM was synchronic with the number change of tea seed yeast, therefore, the tea seed yeast was one of the main microbial that caused fermentation- layering of TSWM.

关 键 词：茶叶籽酵母 Meyerozyma caribbica JJZ11 茶叶籽水浆 发酵分层 茶叶籽 

分 类 号：TS222[轻工技术与工程—粮食、油脂及植物蛋白工程]