三种传统发酵食品中酵母菌的分离鉴定与特性分析  

Isolation, identification and characteristic analysis of yeasts in three kinds of traditional fermented foods

作　　者：田辉 谢引荣 王琰 马卓 范文广[1] 赵萍[1] 曹莹莹[1] 任海伟[1] TIAN Hui;XIE Yinrong;WANG Yan;MA Zhuo;FAN Wenguang;ZHAO Ping;CAO Yingying;REN Haiwei(School of Life Science and Engineering,Lanzhou University of Technology,Lanzhou 730050,China)

机构地区：[1]兰州理工大学生命科学与工程学院,甘肃兰州730050

出　　处：《中国酿造》2022年第3期87-92,共6页China Brewing

基　　金：国家自然基金地区项目(31960491);甘肃省科技计划(20JR10RA159);兰州理工大学博士科研启动基金项目(061805)。

摘　　要：从红茶菌、藏灵菇及酸菜3种传统发酵食品中分离、鉴定酵母菌,并测定其产乙醇能力及生长性能。结果表明,从3种传统发酵食品中分离出9株酵母菌,包括3株马克斯克鲁维酵母(Kluyveromyces marxianus)、1株Starmerella davenportii、3株异常假丝酵母(Candida incommunis)及2株瑟氏哈萨克斯坦酵母(Kazachstania servazzii)。马克斯克鲁维酵母X1-1和X3-3可发酵葡萄糖、蔗糖和乳糖,其他酵母菌株只发酵葡萄糖。3株马克斯克鲁维酵母产乙醇力较弱,分别为29.8%vol、42.6%vol及29.6%vol,但生长速率快且活菌数高,其中菌株X1-2约6 h时进入对数期,约30 h时达到最大生物量(OD600 nm=6.152),而其他3种酵母则生长缓慢。异常假丝酵母R5-2和瑟氏哈萨克斯坦酵母M2-2产乙醇能力较强,分别为75.8%vol和71.0%vol。Yeasts were isolated and identified from three traditional fermented foods,including kombucha,Tibetan kefir and suan-cai,and the ethanol production capacity and growth performance were determined.The results showed that 9 strains of yeast were isolated from 3 traditional fermented foods,including 3 strains of Kluyveromyces marxianus,1 strain of Starmerella davenportii,3 strains of Candida incomunis and 2 strains of Kazachstania servazzii.K.marxianu X1-1 and X3-3 could ferment glucose,sucrose and lactose,while other yeast strains only ferment glucose.The ethanol production capacity of the 3 strains was weaker with 29.8%vol,42.6%vol and 29.6%vol,respectively,but the growth rate was fast and the viable bacteria count was high,among them,the strain X1-2 entered the logarithmic phase at about 6 h,and reached the maximum biomass(OD_(600 nm)=6.152)at about 30 h,while the other 3 yeasts grew slowly.C.incommunis R5-2 and K.servazzii M2-2 had stronger ethanol production capacity,which was 75.8%vol and 71.0%vol,respectively.

关 键 词：酵母菌 分离 发酵 红茶菌 藏灵菇 酸菜 

分 类 号：TS201.1[轻工技术与工程—食品科学]