摘要
使用YPD培养基从猕猴桃果园的土壤、猕猴桃叶片、猕猴桃果浆和猕猴桃酒酒渣中筛选出酵母菌,通过传代培养及镜检获得纯培养物。用苹果酸降解指示培养基厌氧培养,通过培养液蓝色的深浅筛选出能降解苹果酸的酵母菌,检测酵母菌的降酸能力,进行分子生物学鉴定和同源性分析,再测试酵母菌对酒精、SO2、酸、糖的耐受性,最终得到具有较强苹果酸降解能力的酵母菌株ZJ22、PJ34、ZG13,对苹果酸的降解比例分别为28.36%、25.92%和25.68%。经鉴定,菌株ZJ22和菌株PJ34是酿酒酵母,菌株ZG13是毕赤酵母。耐受性试验表明:酿酒酵母-ZJ22对酒精、SO2、酸和糖的耐受性较好,具有潜在使用价值。
The YPD medium was used to select the yeast from the soil of kiwi fruit orchard,the leaves of Actinidia chinensis,the fruit pulp of kiwi fruit and the wine dregs of kiwi fruit wine.The anaerobic culture of malic acid degradation indicator culture medium was used to screen the yeast that can degrade malic acid through the blue depth of the strain,and then the malic acid test culture medium was used to detect the acid reducing ability of the yeast.Yeast were screened,and the strains with strong acid degradation ability were identified by molecular biology.Three yeast strain were screened and named ZJ22,PJ34 and ZG13.The rates of deacidification for malic acid of ZJ22,PJ34 and ZG13 were 28.36%,25.92% and25.68%.Homology analysis of 265 rDNA showed that ZJ22 and PJ34 were Sacceharonyces cerevisiae and ZG13 was Pichia Pastoris.In comprehensive analysis,strain ZJ22 with strong alcohol,SO2,pH and sugar tolerance was superior for fermentation.These strains had potential use value in fruit wine brewing.
作者
刘延岭
邓林
陶瑞霄
LIU Yanling;DENG Lin;TAO Ruixiao(Sichuan Technology and Business College,Dujiangyan 611830,China)
出处
《食品科技》
CAS
北大核心
2020年第3期8-12,共5页
Food Science and Technology
关键词
苹果酸
酵母菌
厌氧培养
分子生物学鉴定
malic acid
Saccharomycetes
anaerobic culture
molecular biological identification
