Isolation and Identification of the Salt-tolerant Yeast from Salted Fish and Its Physiological and Biochemical Characteristics
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摘要: 为了获得生产性能优良的菌株,采用PDA固体培养基平板涂布法从腌鱼中分离、纯化酵母菌,研究优势耐盐酵母菌株的生长温度、耐酸能力、耐亚硝酸盐能力等生理生化特性及ITS rDNA分子生物学鉴定。结果表明,15种不同种类腌制海鱼中共分离出436株酵母菌,经纯化后获得9株不同种属的酵母菌,通过不同NaCl含量的YPD液体培养基对9株酵母菌进行筛选,最终筛选出7#季也蒙毕赤酵母和9#奥默柯达酵母两株耐盐性较好的优势耐盐酵母菌菌株,耐盐能力分别达到9%和12%,最适生长温度均在28~32 ℃之间,最适pH在5~6之间,耐亚硝酸盐含量可达100 mg/kg。腌鱼中获得优势菌株具有良好的生长性能,可为腌鱼制品发酵剂的开发奠定基础。Abstract: In order to obtain strains with excellent production performance, the PDA solid medium plate coating method of sampling was to quantitatively separate and purify yeast from salted fish, and then studied the growth temperature, the acid resistance and nitrite tolerance ability of dominance salt-tolerant yeast strains. The results showed that, 436 strains of yeast were isolated from 15 kinds of salted marine fish and 9 strains of yeast were obtained after purification. Finally, 7# Meyerozyma guilliermondii and 9# Kodamaaea ohmen with the better salt tolerance ability were selected by cultivated with YPD liquid medium of different NaCl contents from 9 strains of yeast, and salt tolerances reached 9% and 12% respectively. And they were found that the optimum growth temperature were between 28~32℃, the optimum pH was between 5~6, the optimum contents of nitrite was less than 100 mg/kg. The dominant strains obtained from the salted fish had good growth performance and could be the basis for the development of the starter of the salted fish products.
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