凉果制品中耐高渗透压酵母菌的分离及其培养条件与控制方法  

Isolation of Osmotolerant Yeast from Preserved Fruits and Study of Its Incubation Conditions and Control Method

作　　者：谢曦 张雁仪 李之勇 莫清华 王锋 肖更生 刘袆帆 谢必新 王琴[1] 马路凯 林尚达 XIE Xi;ZHANG Yanyi;LI Zhiyong;MO Qinghua;WANG Feng;XIAO Gengsheng;LIU Huifan;XIE Bixin;WANG Qin;MA Lukai;LIN Shangda(Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food of Ministry and Rural Affairs,Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,College of Food Science and Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,Guangdong,China;Key Laboratory of Molecular Design for Plant Cell Factory of Guangdong Higher Education Institutes,Shenzhen 518055,Guangdong,China;Meizhou Treasure Golden Pomelo Industry Co.,Ltd.,Meizhou 514779,Guangdong,China)

机构地区：[1]仲恺农业工程学院轻工食品学院农业农村部岭南特色食品绿色加工与智能制造重点实验室,广东省岭南特色食品科学与技术重点实验室,广东广州510225 [2]广东省普通高校植物细胞工厂分子设计重点实验室,广东深圳518055 [3]梅州市珍宝金柚实业有限公司,广东梅州514779

出　　处：《食品研究与开发》2025年第7期182-190,共9页Food Research and Development

基　　金：国家自然科学基金项目(42106130);广东省基础与应用基础研究基金项目(2020A1515110237);广东省普通高校植物细胞工厂分子设计重点实验室(南方科技大学)开放基金项目(KLMDPCF202103);广东省重点建设学科科研能力提升项目(2022ZDJS021)。

摘　　要：为了解凉果制品中耐高渗透压腐败菌的种类、培养条件和控制方法,该研究采用稀释平板法从腐败青梅中分离菌株,通过显微镜观察、生理生化指标检测和18S ITS基因序列分析进行菌株鉴定;采用单因素试验研究培养条件中的pH值、培养温度、碳源对耐高渗透压菌株生长的影响,研究不同防腐剂对该耐高渗透压菌株的抑制作用。结果显示,腐败凉果中分离出的菌株为单一的库德里阿兹威毕赤酵母(Pichia kudriavzevii),命名为HP-1;最适生长温度为30℃,最适生长pH值为3.0,最适生长碳源为葡萄糖,在含有3%乙醇环境中生长良好;能耐受较低的pH值(pH2,存活率大于85%);0.3 g/L尼泊金乙酯和ε-聚赖氨酸盐酸盐对其有较好的抑制作用,抑制率达到80%以上。该凉果制品中分离的酵母菌能够在高渗透压条件下生长,并能利用多种碳源,对常规防腐剂具有较强的耐受性。In order to investigate the types,incubation conditions,and control methods of osmotolerant spoilage bacteria from preserved fruits,this study employed the dilution plate method to isolate strains from spoiled green plums,followed by microscopic examination,physiological and biochemical indicator analyses,and 18S ITS gene sequencing for strain identification.Single-factor experiments were conducted to examine the effects of pH,temperature,and carbon sources on the growth of osmotolerant strains,as well as the inhibitory effects of various preservatives on these strains.The results revealed that the strain isolated from the spoiled preserved fruits was identified as Pichia kudriavzevii(designated HP-1);the optimal growth temperature was 30℃,and the optimal pH for growth was 3.0.Glucose was identified as the optimal carbon source,and the strain exhibited good growth in a 3%ethanol environment.The strain demonstrated tolerance to lower pH values(pH2),with a survival rate exceeding 85%.0.3 g/L ethyl paraben andε-polylysine hydrochloride had a good inhibitory effect on it,with an inhibition rate of more than 80%.The yeast isolated from the preserved fruits demonstrated the ability to grow under hyperosmotic conditions,utilize various carbon sources,and exhibit strong tolerance to conventional preservatives.

关 键 词：广式凉果 耐高渗透压酵母菌 分离与鉴定 培养条件 控制 

分 类 号：TS201.3[轻工技术与工程—食品科学]