野生嗜杀白假丝酵母LFA418的产毒条件优化及其毒素粗提物特性  

Optimization of Culture Conditions for Toxin Production by Wild Killer Yeast Candida albicans LFA418

作　　者：李丽[1] 冯莉[1] 秦义[1,2] 叶冬青[1] 宋育阳[1,2] 刘延琳[1,2] LI Li;FENG Li;QIN Yi;YE Dongqing;SONG Yuyang;LIU Yanlin(College of Enology, Northwest A&F University, Yangling 712100, China;Shaanxi Engineering Research Center for Wine and Viticulture, Yangling 712100, China)

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]陕西省葡萄与葡萄酒工程技术研究中心,陕西杨凌712100

出　　处：《食品科学》2017年第12期50-56,共7页Food Science

基　　金：国家现代农业(葡萄)产业技术体系建设专项(CARS-30-jg-3);国家自然科学基金面上项目(31571812)

摘　　要：对1株分离自新疆楼兰葡萄酒厂野生白假丝酵母(Candida albicans)LFA418的嗜杀特征及其粗毒素特性进行研究。结果显示,C.albicans LFA418具有致死克鲁维毕赤酵母(Pichia kluyveri)、贝酵母(Saccharomyces bayanus)、Lachancea thermotolerans和葡萄牙假丝酵母(Candida lusitaniae)的嗜杀性。接种体积分数7%C.albicans LFA418到YEPD液体培养基中,25℃培养32 h,可以获得最大产量的嗜杀毒素;利用截留分子质量为8 000 D的透析袋制备的粗毒素,在温度分别-20、4℃时pH 4.2~4.6和pH 4.2时温度4~20℃具有嗜杀活性的稳定性。The killer property Candida albicans LFA418,a wild strain isolated from a winery in Loulan of Northwest China’sXinjiang region.The killer feature and crude killer toxin characteristics of a wild yeast strain Candida albicans isolatedfrom Loulan winery of Xinjiang were studied.The results indicated that Candida albicans LFA418had a wide spectrum ofkillering activity against Pichia kluyveri,Saccharomyces bayanus,Lachancea thermotolerans and Candida lusitaniae.Theoptimal culture conditions to obtain the maximum yield of killer toxins were as follows:inoculums of C.albicans LFA418,7%(V/V);temperature,25℃,and culture time,32h.The activity of crude killer toxins was stable at pH4.2-4.6whentemperature was-20℃and4℃and temperature4-20℃at pH4.2.

关 键 词：嗜杀酵母 嗜杀毒素 白假丝酵母 

分 类 号：TS261.1[轻工技术与工程—发酵工程]