高糖对蜂蜜中鲁氏接合酵母生理特性的影响  

Effects of high sugar on physiological characteristics of Zygosaccharomyces rouxii in honey

作　　者：李玉洁 陈鑫超 徐晓兰[2,3] 缪晓青 吴珍红[2,3] Li Yujie;Chen Xinchao;Xu Xiaolan;Miao Xiaoqing;Wu Zhenhong(College of Food Science,Fujian Agricultural and Forestry University,Fuzhou 350002,China;Apitherapy Institute of Fujian Agriculture and Forestry University,Fuzhou 350002,China;Natural Biological Toxin National Local Joint Engineering Laboratory,Fuzhou 350002,China)

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]福建农林大学蜂疗研究所,福州350002 [3]天然生物毒素国家地方联合工程实验室,福州350002

出　　处：《中国蜂业》2019年第12期69-73,共5页Apiculture of China

基　　金：福建农林大学科技创新专项基金（KFA17519A）

摘　　要：为研究从蜂蜜中分离的鲁氏接合酵母在高糖培养基中的生理特性变化,本文对鸭脚木蜜的耐高渗酵母菌进行平板分离,筛选具有代表性的酵母菌菌落,摇培后提取其DNA,进行ITS序列扩增,经比对后获得酵母菌的种属信息;用30%、40%、50%、60%的高糖培养基进行培养,测定其生长、培养基残糖量和氧化酶活力的变化。分离鉴定后得到鲁氏接合酵母,与对照组相比,在40%、50%、60%组中生长速率降低,但30%培养基中出现二次生长;随着糖浓度的增加,酵母菌的糖耗量减少,在30%培养基中糖耗量最大;但在高糖培养基中酵母菌胞内SOD、POD、CAT活力增加。这些结果为筛选耐糖工程菌提供理论依据。To study the physiological characterization of Zygosaccharomyces rouxii isolated from honey in high glucose medium,the high-permeability yeast of Schefflera octophylla honey was screen-separated,and representative yeast colonies were screened.The DNA was extracted after shaking and subjected to ITS sequence amplification.After comparison,the yeast species were obtained,cultured in 30%,40%,50%,60%high glucose medium,and measured changes in growth,the amount of residual sugar in the medium and oxidase activity.After isolation and identification,Zygosaccharomyces rouxii was obtained.Compared with the control group,the growth rate decreased in the 40%,50%,and 60%groups,but secondary growth occurred in 30%of the medium.With the increase of sugar concentration,the sugar consumption of the yeast was reduced,and the sugar consumption was the largest in the 30%medium.However,the activity of SOD,POD,and CAT in the yeast was increased in the high sugar medium.These results provide a theoretical basis for screening sugar-resistant engineering bacteria.

关 键 词：蜂蜜 鲁氏接合酵母 高糖 ITS鉴定 

分 类 号：TS2[轻工技术与工程—食品科学与工程]