蓝靛果中可降解有机酸的酵母菌株筛选及鉴定

卢思言 曾祥玉 王鑫源 苗曦文 文连奎 贺阳

卢思言,曾祥玉,王鑫源,等. 蓝靛果中可降解有机酸的酵母菌株筛选及鉴定[J]. 食品工业科技,2021,42(20):126−133. doi:  10.13386/j.issn1002-0306.2021020025
引用本文: 卢思言,曾祥玉,王鑫源,等. 蓝靛果中可降解有机酸的酵母菌株筛选及鉴定[J]. 食品工业科技,2021,42(20):126−133. doi:  10.13386/j.issn1002-0306.2021020025
LU Siyan, ZENG Xiangyu, WANG Xinyuan, et al. Screening and Identification of Yeasts Strains of Degradable Organic Acids in Lonicera edulis[J]. Science and Technology of Food Industry, 2021, 42(20): 126−133. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021020025
Citation: LU Siyan, ZENG Xiangyu, WANG Xinyuan, et al. Screening and Identification of Yeasts Strains of Degradable Organic Acids in Lonicera edulis[J]. Science and Technology of Food Industry, 2021, 42(20): 126−133. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021020025

蓝靛果中可降解有机酸的酵母菌株筛选及鉴定

doi: 10.13386/j.issn1002-0306.2021020025
基金项目: 吉林省科技发展计划基金(201801);重点科技研发项目(20180201054NY)
详细信息
    作者简介:

    卢思言(1998−),男,硕士研究生,研究方向:长白山野生植物资源开发利用,E-mail:15846686565@163.com

    通讯作者:

    文连奎(1962−)(ORCID: 0000-0003-1258-8721),男,博士,教授,研究方向:食品加工新技术与新资源利用,E-mail:wenliankui@163.com

    贺阳(1986−)(ORCID: 0000-0001-7245-8369),女,博士,讲师,研究方向:长白山野生植物资源开发利用,E-mail:heyang200704@126.com

  • 中图分类号: TS201.3

Screening and Identification of Yeasts Strains of Degradable Organic Acids in Lonicera edulis

  • 摘要: 对长白山蓝靛果(Lonicera edulis)鲜果进行微生物分离纯化,筛选获得可降解有机酸的酵母菌株,研究其降酸特性和耐受性并进行生物学鉴定。结果表明:从蓝靛果果实中筛选出5株具有降酸作用的菌株,其中B5对于苹果酸、柠檬酸、酒石酸的降酸率分别为42.60%±0.85%、18.28%±0.80%、13.09%±0.61%。对菌株B5进行形态学观察,生理生化试验以及26S rDNA鉴定,菌株B5为二孢接合酵母(Zygosaccharomyces bisporus),耐受葡萄糖、SO2质量浓度分别为250 g/L,400 mg/L,耐受酒精度为18%vol。本实验结果可为果酒产品生物降酸提供参考。
  • 图  1  不同菌株对苹果酸、柠檬酸、酒石酸的降酸率

    Figure  1.  Acid reducing rates of malic acid, citric acid and tartaric acid by different strains

    图  2  不同时间菌株B5对苹果酸、柠檬酸、酒石酸的降酸率

    Figure  2.  Acid reducing rate of strain B5 on malic acid, citric acid and tartaric acid at different time

    图  3  菌株B5对蓝靛果果汁中有机酸的降解结果

    Figure  3.  Degradation of organic acids in Lonicera edulis juice by strain B5

    注:1.L-酒石酸;2.苹果酸;3.柠檬酸。

    图  4  菌株B5形态学鉴定图

    Figure  4.  Morphological identification diagram of strain B5

    注:(a)菌株B5在固体培养基中形态;(b)菌株B5在显微镜下形态。

    图  5  PCR产物电泳图

    Figure  5.  Electrophoresis of PCR products

    图  6  菌株B5系统发育进化树

    Figure  6.  Phylogenetic tree of strain B5

    图  7  菌株B5葡萄糖耐受性能

    Figure  7.  Glucose tolerance of strain B5

    图  8  菌株B5 SO2 耐受性能

    Figure  8.  SO2 tolerance of strain B5

    图  9  菌株B5酒精耐受性能

    Figure  9.  Ethanol tolerance of strain B5

    表  1  生理生化试验结果

    Table  1.   Results of physiological and biochemical tests

    生理生化实验B5
    葡萄糖发酵+
    半乳糖发酵
    麦芽糖发酵
    蔗糖发酵
    海藻糖发酵
    纤维二糖发酵
    棉子糖发酵
    菊糖发酵
    蔗糖同化
    麦芽糖同化
    海藻糖同化
    纤维二糖同化
    棉子糖同化
    菊糖同化
    丙三醇同化+
    肌醇同化
    淀粉水解试验
    硝酸盐还原
    硫酸铵同化+
    注:+ 阳性;− 阴性。
    下载: 导出CSV
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  • 收稿日期:  2021-02-05
  • 网络出版日期:  2021-08-19
  • 刊出日期:  2021-10-11

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