果蔬酵素不同发酵周期中微生物的分离鉴定  

Isolation and identification of predominant microbes from fruit and vegetable enzymes during different fermentation process

作　　者：凌空[1] 周明[1] 陆路[1] 崔欣悦 马勇[1] 王憬[1] 鲁军[1] 谷瑞增[1] LING Kong;ZHOU Ming;LU Lu;CUI Xin-yue;MA Yong;WANG Jing;LU Jun;GU Rui-zeng(China National Research Institute of Food ＆ Fermentation Industry,Beijing Engineering Research Center of Protein and Functional Peptides,Beijing 100015)

机构地区：[1]中国食品发酵工业研究院,北京市蛋白功能肽工程技术研究中心,北京100015

出　　处：《中国食品添加剂》2018年第7期71-77,共7页China Food Additives

基　　金：北京市科委首都食品质量安全保障专项项目(Z171100001317006);十三五国家重点研发计划(2016YFD0400604);宁波市“十三五”海洋经济创新发展示范项目(NBHY-2017-S1)

摘　　要：从3种不同发酵周期的果蔬酵素中分离筛选得到15株菌种,通过16S rRNA基因序列、phe S基因和26S rRNA基因序列系统发育学分析,结合表型特征确定其分类学地位。结果表明:从6个月果蔬酵素中分离鉴定出菌种7株,含有2株类干酪乳杆菌(Lactobacillus paracasei)、1株植物乳杆菌(Lactobacillus plantarum)、2株毛榛毕赤酵母(Pichia manshurica)和2株嗜酒假丝酵母(Candida ethanolica);12个月果蔬酵素中分离出菌种5株,含有2株类干酪乳杆菌、1株短乳杆菌(Lactobacillus brevis)和2株毛榛毕赤酵母;18个月果蔬酵素中分离出酵母3株,均为毛榛毕赤酵母。与目前报道的菌种有异同,为酵素的工业化生产奠定菌种基础。Fifteen strains were isolated from three fruit and vegetable enzymes during different stage in natural fermentation process. These microbes were identified by phylogenetic analyses of 16 S rRNA gene,phe S gene and 26 S rRNA gene and combined with phenotypic characteristics. The results showed that total of seven strains including two strains of Lactobacillus paracasei,one strain of Lactobacillus plantarum,two strains of Pichia manshurica and two strains of Candida ethanolica from six-month fermented enzymes;five strains including two strains of Lactobacillusparacasei,one strain of Lactobacillus brevis and two strains of Pichia manshurica were isolated from twelve month fermented enzymes;three strains of Pichia manshurica were isolated from fermented eighteen month fermented enzymes. These strains have similarities and differences with reported strains,which lays a foundation of strain resources for enzyme production industrialization.

关 键 词：果蔬酵素 微生物 分离 鉴定 

分 类 号：TQ925[轻工技术与工程—发酵工程]