西藏传统风干牦牛肉中功能潜力真菌的分离鉴定及生长特性分析  

Isolation,Identification and Analysis of Growth Characteristics of Functional Potential Fungi from Tibetan Traditional Air-dried Yak Meat

作　　者：落桑央吉 王菲 黄晶晶[2] 张二豪 刘振东 李梁 罗章 谢宁宁[2] LUOSANG Yangji;WANG Fei;HUANG Jingjing;ZHANG Erhao;LIU Zhendong;LI Liang;LUO Zhang;XIE Ningning(Food Science College,Tibet Agriculture and Animal Husbandry University,Nyingchi 860000,China;Institute of Agro-product Science and Technology,Anhui Academy of Agricultural Sciences,Hefei 230031,China)

机构地区：[1]西藏农牧学院食品科学学院,西藏林芝860000 [2]安徽省农业科学院农产品加工研究所,安徽合肥230031

出　　处：《食品工业科技》2025年第8期192-201,共10页Science and Technology of Food Industry

基　　金：西藏自治区科技计划项目(XZ202202YD0004C);安徽省重点研发科技援藏项目(2022j11020001)。

摘　　要：以西藏传统风干牦牛肉为基质,分离筛选具有功能潜力的发酵真菌。通过形态学观察、生理生化分析,以及ITS序列分析进行鉴定,以产蛋白酶、脂肪酶特性,耐NaCl、NaNO_(2)能力和耐酸性等评价菌株功能潜力和生长特性。结果表明,从西藏六地样品中共分离得到5株真菌,经鉴定包含2株马克斯克鲁维酵母(Kluyveromyces marxianus,编号B2和sn)、2株扣囊复膜孢酵母(Saccharomycopsis fibuligera,编号C-2和C-7)及1株涎沫假丝酵母(Candida zeylanoides,编号M1-3)。其中M1-3、B2、C-2产蛋白酶、脂肪酶能力较强,可发酵葡萄糖、蔗糖和乳糖,能耐受8.0%的NaCl和250 mg/kg的NaNO_(2)浓度,在pH3.0~6.0酸性条件下均能生长,但随着pH的不断降低生长能力也不断被抑制,适宜生长范围为pH5.0~6.0。此外,3株菌株之间无拮抗作用,可良好共存,对东京芽孢杆菌、隆德假单胞菌、黑曲霉等具有一定抑菌效果,是具有良好生长特性的功能潜力真菌。研究结果为风干牦牛肉中功能菌株分离筛选及其发酵剂开发提供理论依据。Fungi with bioactive potential were isolated from Tibetan traditional air-dried yak meat.The stains were identified by morphological observation,physiological and biochemical analysis,ITS sequence analysis,functional potential and growth characteristics including protease and lipase production,tolerance to NaCl and NaNO_(2) and acid resistance.The results showed that five strains were isolated from samples collected from six Tibetan regions,including two strains of Kluyveromyces marxianus(B2,sn),two strains of Saccharomycopsis fibuligera(C-2,C-7)and one strain of Candida zeylanoides(M1-3).Among them,M1-3,B2 and C-2 had strong protease and lipase production abilities.They could ferment glucose,sucrose lactose and tolerate 8.0%NaCl with 250 mg/kg NaNO_(2).They could grow at pH between 3.0~6.0.However,the growth of stains was continuously inhibited with the decreasing pH,and the optimum pH ranged from 5.0 to 6.0.In addition,there was no antagonistic effect among the three strains and they could coexist well.These three stains had a certain antibacterial effect on Bacillus toyonensis,Pseudomonas lundensis and Aspergillus niger,which indicated they arebioactive potential stains with good growth abilities.The results provide a theoretical basis for the isolation and screening of functional strains in Tibentan air-dried yak meat and the development of fermentation agents.

关 键 词：风干牦牛肉 真菌 分离鉴定 生长特性 

分 类 号：TS251.52[轻工技术与工程—农产品加工及贮藏工程]