| 降柠檬酸菌株的筛选及鉴定 |
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| 引用本文： | 张铎,毛勇,毛健,刘双平,周志磊.降柠檬酸菌株的筛选及鉴定[J].食品与机械,2017,33(5):3-7,13. |
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| 作者姓名： | 张铎 毛勇 毛健 刘双平 周志磊 |
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| 作者单位： | 江南大学粮食发酵工艺与技术国家工程实验室，江苏 无锡 214122；江南大学食品学院，江苏 无锡 214122；江南大学食品安全与营养协同创新中心，江苏 无锡 214122;中国酒业协会，北京 100831;江南大学粮食发酵工艺与技术国家工程实验室，江苏 无锡 214122；江南大学食品学院，江苏 无锡 214122；江南大学食品安全与营养协同创新中心，江苏 无锡 214122；国家黄酒工程技术研究中心，浙江 绍兴 312000；江南大学﹝如皋﹞食品生物技术研究所，江苏 如皋 226500 |
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| 基金项目： | 国家自然科学基金-面上项目（编号：31571823）；江苏省自然科学基金-面上研究项目（编号： BK20161293）；2015年度区科技重点研发计划项目（镇江市丹徒区，编号：NY2015009） |
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| 摘 要： | 为筛选具有降柠檬酸能力的酵母菌株,对一柠檬酸厂废水废渣中的微生物进行培养分离纯化保藏,共获得具有耐柠檬酸的菌株15株。对15株菌株的降柠檬酸能力进行测试,发现5株菌的降柠檬酸能力较强,发酵5d可降解柠檬酸培养基中70%以上的柠檬酸。测定5株菌的酒精耐受性,菌株NS2、NL2的酒精耐受能力较强。观察该两株菌的形态学及生理生化特性,将NS2鉴定为毕赤酵母菌,NL2鉴定为热带假丝酵母菌。进一步通过分子生物手段进行18SrDNA PCR测序分析,将NS2鉴定为Pichia kudriavzevii,NL2鉴定为Candida tropicalis。研究成果可为今后应用生物降酸法降低山楂酒等果酒中有机酸含量提供指导。
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| 关 键 词： | 酵母菌 降酸 毕赤酵母菌 筛选 测序 鉴定 |
Study on isolation and identification of reducing citric acid strains |
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| ZHANGDuo,MAOYong,MAOJian,LIUShuangping,ZHOUZhilei.Study on isolation and identification of reducing citric acid strains[J].Food and Machinery,2017,33(5):3-7,13. |
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| Authors: | ZHANGDuo MAOYong MAOJian LIUShuangping ZHOUZhilei |
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| Affiliation: | National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China;China Alcoholic Drinks Association, Beijing 100831, China;National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu 214122, China; National Engineering Research Center of Chinese Rice Wine, Shaoxing, Zhejiang 312000, China; Jiangnan University and Rugao Institute of Food Technology, Rugao, Jiangsu 225004, China |
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| Abstract: | In order to screen the strains which have the capability of reducing the citric acid, 15 strains of yeasts were isolated from the materials of waste water and waste residue. The waste water and residue were collected in the citric acid factory. The yeasts were screened based on the capability of fermenting the citric acid. It was found that the 5 strains had good capability of reducing the citric acid. They could reduce at least 70% citric acid of the culture medium after 5 d fermentation. The 5 strains were tested the stress resistance of ethanol. The strain NS2 and NL2 have strong stress resistance. The morphological and physiology characteristics of NS2 and NL2 were measured by microscopic observation, assimilation of carbon and nitrogen. Then the two strains were identified by 18S rDNA sequencing and the phylogenetic analysis. In the end, NS2 was identified as Pichia kudriavzevii, NL2 was identified as Candida tropicalis. They can be used in the technology of acid reduction in the hawthorn wine in the future. |
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| Keywords: | Yeast Acid Reduction Pichia Screen Sequencing Identification |
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