贵州黔南地区泡制酸菜中酵母菌的分离鉴定及特性研究  

Add to Favorite Study on isolation,identification and characteristics of yeasts from pickled sauerkraut in Qiannan,Guizhou

作　　者：全昌彬 刘丽萍[1] 龙应霞[1] 莫光友 张明泽[1] QUAN Chang-bin;LIU Li-ping;LONG Ying-xia;MO Guang-you;ZHANG Ming-ze(Qiannan Normal University for Nationalities,Duyun 558000,Guizhou,China)

机构地区：[1]黔南民族师范学院,贵州都匀558000

出　　处：《粮食与油脂》2024年第9期103-108,共6页Cereals & Oils

基　　金：贵州省科技计划项目(黔科合基础[2020]1Y120);贵州省教育厅创新群体项目(黔教合KY字[2020]033);贵州省基础研究(自然科学)计划项目(黔科合基础-ZK[2023]一般454资助)。

摘　　要：从黔南地区非盐渍泡制酸菜中筛选出6株酵母菌,通过耐受试验、发酵特性分析等,分析其在黔南地区非盐渍泡制酸菜发酵及存储中的作用,并通过26S rDNA D1/D2区序列分析对菌株进行鉴定。结果显示:菌株SH2、SH3能耐受pH 3.0,且在白菜汁培养基和非盐渍泡制酸菜发酵液中形成白膜。菌株SH5、SH6还原糖消耗多,产乙醇能力强,能耐受pH 2.5和50 g/L NaCl,菌株SH6能降低白菜汁培养基的腐胺、尸胺、精胺含量。经分子生物学鉴定,菌株SH1、SH2属毕赤酵母属(Pichia),SH3属地霉属酵母(Geotrichum),SH4、SH5、SH6属哈萨克斯坦酵母(Kazachstania)。结果表明,菌株SH5、SH6可适用于非盐渍泡制酸菜的发酵,菌株SH2、SH3对非盐渍泡制酸菜发酵及存储危害较大。Six yeast strains were selected from non-salted pickled sauerkraut in Qiannan region.Their roles in fermentation and storage of non-salted pickled sauerkraut in Qiannan region were analyzed through tolerance test and fermentation characteristics analysis.The strains were identified by 26S rDNA D1/D2 region sequence analysis.The results showed that strains SH2 and SH3 could tolerate pH 3.0,and formed white film in Chinese cabbage juice medium and non-salted pickled sauerkraut fermentation broth.Strains SH5 and SH6 consumed more reducing sugar,had strong ability to produce ethanol,and were able to tolerate pH 2.5 and 50 g/L NaCl.Strains SH6 could reduce the contents of putrescine,pisoline and spermine in Chinese cabbage juice medium.The strains SH1 and SH2 belonged to Pichia,SH3 belonged to Geotrichum,and SH4,SH5 and SH6 belonged to Kazachstania.The results showed that strains SH5 and SH6 were suitable for the fermentation of non-salted pickled sauerkraut,while strains SH2 and SH3 were harmful to the fermentation and storage of non-salted pickled sauerkraut.

关 键 词：非盐渍泡制酸菜 酵母菌 菌株鉴定 发酵特性 

分 类 号：TS201.3[轻工技术与工程—食品科学]