宁夏枸杞鲜果内生酵母菌的筛选及其发酵性能  

Screening and Fermentation Performance of Endophytic Yeasts from Fresh Lycium barbarum Fruit in Ningxia

作　　者：勉小娟 任怡卓 杜雪倩 王国琴 郑蕊 余君伟 岳思君 MIAN Xiaojuan;REN Yizhuo;DU Xueqian;WANG Guoqin;ZHENG RUI;YU Junwei;YUE Sijun(School of Life Sciences,Ningxia University,Key Laboratory of Ministry of Education for Conservation and Utilization of Special Biological Resources in the Western China,Yinchuan 750021,Ningxia,China;College of Food Science and Engineering,Ningxia University,Yinchuan 750021,Ningxia,China;Ningxia Zhongning Wolfberry Industry Innovation Research Institute Co.,Ltd.,Yinchuan 755100,Ningxia,China)

机构地区：[1]宁夏大学生命科学学院,西部特色生物资源保护与利用教育部重点实验室,宁夏银川750021 [2]宁夏大学食品科学与工程学院,宁夏银川750021 [3]宁夏中宁枸杞产业创新研究院有限公司,宁夏银川755100

出　　处：《食品研究与开发》2024年第23期186-193,共8页Food Research and Development

基　　金：国家自然科学基金项目(32460098);宁夏回族自治区重点研发计划项目(2024BBF02008);宁夏回族自治区重点研发计划项目(2022BBF02010);中央引导地方科技发展资金专项项目(2023FRD05032);宁夏大学2023年大学生创新创业训练计划项目(S202310749087)。

摘　　要：该文将新鲜枸杞表面消毒后用稀释涂布法从中分离酵母菌,通过形态学、生化分析、生物学方法进行鉴定。利用杜氏管发酵法初筛产气性能较好的菌株,确定最适生长条件,采用摇瓶发酵法进行耐温度、耐pH以及耐酒精等耐受性试验,复筛出性能优良的菌株,并测定发酵性能。结果表明:通过形态学观察从枸杞中共分离得到5株内生酵母菌株,编号为M1、M9、M16、M17、M19,经分子生物鉴定:M1为酿酒酵母(Saccharomyces cerevisiae),M16为葡萄牙棒孢酵母(Clavispora lusitaniae),M9、M17、M19为异常威克汉姆酵母(Wickerhamomyces anomalus);耐受性试验表明,菌株M1具有较好的温度耐受性、pH耐受性和酒精耐受性。通过发酵性能等测定,筛选出菌株M1和M16为发酵性能良好的酵母菌,可以满足枸杞酒酿造的要求。This paper disinfected the surface of fresh Lycium barbarum and isolated the yeasts from the surface of fresh Lycium barbarum through the dilution coating method.Subsequently,the yeasts were identified through morphological,biochemical,and biological methods.The paper applied the Durham tube method to select strains exhibiting superior gas production performance,thus ascertaining the optimal growth conditions.Besides,the paper used the shaking flask fermentation method to conduct resistance experiments,such as temperature resistance,pH resistance,and alcohol resistance experiments.In this way,strains exhibiting superior performance were selected,and their fermentation performance was determined.The results revealed that five endophytic yeast strains were isolated from Lycium barbarum through morphological observation,their numbers were M1,M9,M16,M17,and M19,respectively.The molecular biological identification revealed that M1 corresponds to Saccharomyces cerevisiae,M16 corresponds to Clavispora lusitaniae,and M9,M17,and M19 correspond to Wickerhamomyces anomalus.The resistance experiments demonstrated that strain M1exhibited excellent resistance to temperature,pH fluctuations,and alcohol.Through determinations like fermentation performance,the yeast strains M1 and M16 were selected for their excellent fermentation performance,which satisfies the requirements of Lycium barbarum wine production.

关 键 词：枸杞 内生酵母菌 筛选 非酿酒酵母 发酵特性 

分 类 号：TS261.11[轻工技术与工程—发酵工程]