传统发酵食品浆水和甜醅中酵母菌的分离与鉴定  

Isolation and Identification of Yeasts in Traditional Fermented“Jiangshui”and“Tianpei”

作　　者：陈亚军 霍亚宁 班世栋 CHEN Yajun;HUO Yaning;BAN Shidong(Dingxi Institute for Food Control,Dingxi,Dingxi 743000,China;Academy of Agricultural Planning and Engineering,MARA,Beijing,100125,China)

机构地区：[1]定西市食品检验检测中心,甘肃定西743000 [2]农业农村部规划设计研究院,北京100125

出　　处：《工业微生物》2024年第6期197-200,共4页Industrial Microbiology

基　　金：定西市科技计划项目(DX2022BZ17);甘肃省市场监督管理局科技计划项目(SSCJG-SP-A202212)。

摘　　要：为研究甘肃定西市传统发酵食品浆水和甜醅中酵母菌的种类,文章采用纯培养方法对酵母菌进行了分离和纯化,并根据PDA平板上的菌落特征以及显微细胞形态和生理生化特性,对酵母菌进行了初步鉴定,同时结合菌株26S rDNA的序列分析,开展了种属鉴定。试验从两种发酵食品中共分离出32株酵母菌,分18个属,包括Pichia、Geotric hum、Zygoascus、Starmera、W ickerhamie lla、Sacc haromyc es、W ic ke rhamomyce s、De baryomyce s、Hanseniaspora、K luyve romyc es、Cutane otric hosporon、Millerozyma、Candida、Rhodotorula、Cyberlindne ra、Metschnikowia、Torulaspora、Clav ispora。研究发现,甘肃定西浆水和甜醅中的酵母菌种类丰富,对这两类发酵食品的品质和口味具有重要作用。To study the species of yeasts in traditional fermented“Jiangshui”and“Tianpei”from Dingxi,Gansu,the article used the pure culture method to isolate and purify the yeasts,and preliminarily identified the yeasts according to the colony characteristics on PDA media,microscopic cell morphology and physiological and biochemical characteristics.Combined with the sequence analysis of the 26S rDNA,the species were identified.A total of 32 yeast strains were isolated from two kinds of traditional fermented foods,which were belonged to 18 generas,including Pichia,Geotrichum,Zygoascus,Starmera,Wickerhamiella,Saccharomyces,Wickerhamomyces,Debaryomyces,Hanseniaspora,Kluyveromyces,Cutaneotrichosporon,Millerozyma,Candida,Rhodotorula,Cyberlindnera,Metschnikowia,Torulaspora and Clavispora.The results showed that there were abundant species of yeasts in“Jiangshui”and“Tianpei”from Dingxi,Gansu,which played an important role in these quality of these two fermented foods.

关 键 词：发酵食品 浆水 甜醅 酵母 菌种 

分 类 号：TS201.3[轻工技术与工程—食品科学]