产类胡萝卜素酵母菌的鉴定及其发酵醋糟营养价值的研究  

Identification of Carotenoid-Producing Yeast and Its Fermentation Effect on the Nutritional Value of Vinegar Residue

作　　者：张林 杨德成 陈书明[1] 张建新[1] 王倩倩[1] 宋晶[1] 杨继业 ZHANG Lin;YANG Decheng;CHEN Shuming;ZHANG Jianxin;WANG Qianqian;SONG Jing;YANG Jiye(College of Animal Science and Veterinary Medicine,Shanxi Agricultural University,Shanxi Taigu 030801,China;Shanxi Animal Genetic and Breeding Center,Shanxi Taiyuan 030027,China)

机构地区：[1]山西农业大学动物科技学院,山西太谷030801 [2]山西省畜牧遗传育种中心,山西太原030027

出　　处：《中国畜牧杂志》2019年第9期86-90,共5页Chinese Journal of Animal Science

基　　金：山西省重点研发计划（指南）项目（201603D221027-3）;山西省优秀人才科技创新项目（201705D211029）;晋中市科技攻关项目（N1612）;国家现代农业产业技术体系建设专项（CARS-38）

摘　　要：本研究旨在对实验室前期分离的酵母菌进行鉴定,并利用其发酵醋糟,以提高醋糟饲用营养价值。利用形态学特征、生理生化特性及26S rDNA的D1/D2区核酸序列分析,鉴定了1株产类胡萝卜素的酵母菌,并对醋糟进行固态发酵。结果表明:被鉴定菌株符合红酵母的形态学特征及生理生化特性,其26S rDNA的D1/D2区核酸序列与黏性红酵母(Rhodotorula mucilaginosa)相关序列相似度达100%,故该菌株被鉴定为黏性红酵母;与未发酵醋糟相比,该菌株发酵醋糟的干物质、粗纤维、中性洗涤纤维和酸性洗涤纤维含量变化均不显著,粗脂肪和总糖含量均降低(P<0.01),粗蛋白质与真蛋白质含量均升高(P<0.01),尤其是产生了6.60 mg/kg具有多种生物学功能的类胡萝卜素。结果显示,该株产类胡萝卜素的酵母菌为黏性红酵母,该菌发酵可改善醋糟的营养价值。The aim of this study was to identify the yeast strain from the previous trial,and then use it to ferment vinegar residue(VR)to increase its nutritional value.One strain that produced carotenoid was identified using morphological,physiological,biochemical characteristics identification and 26S rDNA D1/D2 nucleic acid sequence analysis,and this stain was further used for VR fermentation.The results showed that the morphological,physiological and biochemical characteristics of the identified yeast strain was consistent with Rhodotorula,with 100%similarity of the 26S rDNA sequences to Rhodotorula mucilaginosa.Compared with control group,DM,CF,NDF and ADF contents in experimental group did not alter.Interestingly,the fermentation effectively reduced both ether extract and total sugar contents(P<0.01).Moreover,the fermentation by the yeast exhibited higher contents of both CP and TP(P<0.01).Particularly,6.60 mg/kg carotenoid was obtained after the fermentation.Taken together,the data suggested that carotenoid-producing yeast was identified,and the nutritional value of the fermented VR was improved.

关 键 词：红酵母 26S RDNA 醋糟 发酵 营养价值 

分 类 号：S816.32[农业科学—饲料科学]