蓝靛果中可降解有机酸的酵母菌株筛选及鉴定  

Screening and Identification of Yeasts Strains of Degradable Organic Acids in Lonicera edulis

作　　者：卢思言 曾祥玉 王鑫源 苗曦文 文连奎[1] 贺阳[1] LU Siyan;ZENG Xiangyu;WANG Xinyuan;MIAO Xiwen;WEN Liankui;HE Yang(School of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China)

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《食品工业科技》2021年第20期126-133,共8页Science and Technology of Food Industry

基　　金：吉林省科技发展计划基金(201801);重点科技研发项目(20180201054NY)。

摘　　要：对长白山蓝靛果(Lonicera edulis)鲜果进行微生物分离纯化,筛选获得可降解有机酸的酵母菌株,研究其降酸特性和耐受性并进行生物学鉴定。结果表明:从蓝靛果果实中筛选出5株具有降酸作用的菌株,其中B5对于苹果酸、柠檬酸、酒石酸的降酸率分别为42.60%±0.85%、18.28%±0.80%、13.09%±0.61%。对菌株B5进行形态学观察,生理生化试验以及26S rDNA鉴定,菌株B5为二孢接合酵母(Zygosaccharomyces bisporus),耐受葡萄糖、SO_(2)质量浓度分别为250 g/L,400 mg/L,耐受酒精度为18%vol。本实验结果可为果酒产品生物降酸提供参考。Microorganisms were isolated and purified from the fresh fruit of Changbai Mountain.The yeasts strains of degradable organic acids were screened and obtained.The acid reducing characteristics and tolerance were studied,and the biological identification was carried out.The results showed that five strains with acid reducing effect were selected from the fruits of Lonicera edulis.The acid reducing rates of B5 for malic acid,citric acid and tartaric acid were 42.60%±0.85%,18.28%±0.80%and 13.09%±0.61%respectively.The strain B5 was identified as Zygosasaccharomyces bisporus by morphological observation,physiological and biochemical tests and 26S rDNA identification.The tolerance concentrations of strain B5 to glucose and SO_(2) were 250 g/L and 400 mg/L,respectively,and its alcohol tolerance was 18%vol.The results of this experiment can provide a reference for the biological deacidification of fruit wine products.

关 键 词：蓝靛果 降解 有机酸 酵母菌 筛选 鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]