| 抗鱼肉脂肪氧化的耐冷冻酵母筛选及鉴定 |
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| 引用本文： | 郭薇丹,刘薇丛,胡作民,李正雯,付湘晋.抗鱼肉脂肪氧化的耐冷冻酵母筛选及鉴定[J].食品科学,2019,40(10):166-170. |
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| 作者姓名： | 郭薇丹 刘薇丛 胡作民 李正雯 付湘晋 |
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| 作者单位： | 中南林业科技大学食品科学与工程学院，湖南 长沙 410004 |
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| 摘 要： | 以常见食品为分离材料,采用冻融法对耐冷冻酵母进行富集,采用涂布平板法和平板划线法分离、纯化耐冷冻酵母;并分析这些酵母菌株的生长特性、产气特性、抗鱼肉脂肪氧化特性。获得25株具有耐冷冻特性的酵母,其中菌株J3、J7、J8、J9、J12、J15、J18、J25低温下发酵力较好,菌株J8、J12、J18抗鱼肉脂肪氧化活性较强,可消减鱼肉中脂肪氧化产物;通过5.8S?rDNA测序法及系统发育分析,8株耐冷冻酵母均鉴定为异常威克汉姆酵母(Wickerhamomyces anomalus)。本研究为开发新型水产品保鲜剂提供了参考。
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| 关 键 词： | 耐冷冻酵母 抗氧化 发酵力 菌株鉴定 异常威克汉姆酵母 |
Screening for and Identification of Freeze-Tolerant Yeasts with Antioxidant Activity in Fish |
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| GUO Weidan,LIU Weicong,HU Zuomin,LI Zhengwen,FU Xiangjin.Screening for and Identification of Freeze-Tolerant Yeasts with Antioxidant Activity in Fish[J].Food Science,2019,40(10):166-170. |
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| Authors: | GUO Weidan LIU Weicong HU Zuomin LI Zhengwen FU Xiangjin |
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| Affiliation: | College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China |
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| Abstract: | In this paper, freeze-tolerant yeasts from common fermented foods were enriched by five freeze-thawing cycles and were isolated and purified by spread plate and streak plate methods. The growth characteristics, gas production characteristics and antioxidant activity against lipid oxidation in fish of the isolates were analyzed. A total of 25 yeast strains with freezing tolerance were obtained, of which, strains J3, J7, J8, J9, J12, J15, J18 and J25 exhibited good fermentation ability at low temperatures while J8, J12 and J18 inhibited lipid oxidation effectively. These 8 strains were identified as Wickerhamomyces anomalus by 5.8S rDNA sequencing and phylogenetic analysis. This study provides valuable information for developing new preservatives for aquatic products. |
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| Keywords: | freeze-tolerance yeast antioxidant activity fermentation ability microbial identification Wickerhamomyces anomalus |
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