文献类型：期刊文献

中文题名：低乙醇酵母的分离和培养

英文题名：Isolation and culture of low ethanol-producing yeast

作者：周羽[1,2];沈思艺[2];秦臻[2];赵黎明[2];周家春[2]

机构：[1]上海市质量监督检验技术研究院,上海200233;[2]华东理工大学生物工程学院,上海200237

年份：2018

卷号：48

期号：6

起止页码：46

中文期刊名：工业微生物

外文期刊名：Industrial Microbiology

语种：中文

中文关键词：酵素;酵母菌;低酒精发酵;抑菌

外文关键词：jiaosu;yeast;low alcohol fermentation;bacteriostasis

摘要：酵母是食用酵素的主要发酵菌种之一。由于酵母在厌氧状态下产生的乙醇会对乳酸菌等其他酵素发酵菌种形成抑制,因此,有必要在发酵状况良好的自然发酵酵素中分离低乙醇产生的酵母。经过三级筛选,获得了两株糖转化能力强、pH和酒精反馈抑制弱的酵母,经18S rDNA鉴定为毕赤酵母(Pichia sorbitophila)和接合酵母(Zygosaccharomyces parabailii)。用筛选出的酵母发酵果蔬汁,与自然发酵的果蔬汁相比,酵母发酵液具有酒精含量低、糖转化迅速等特点,并对沙门氏菌等四种致病菌产生明显的抑制。
Yeast is one of the main fermented strains of edible jiaosu.Because the ethanol produced by yeast in the anaerobic state can inhibit other fermentation strains such as lactic acid bacteria,it is necessary to isolate low ethanol-producing yeasts from natural fermentative ferment jiaosu under good fermentation condition.After three stages of screening,two yeast strains were obtained,and then identified by 18s rDNA as Pichia sorbitophila and Zygosaccharomyces parabailii.Compared with the natural fermented fruit and vegetable juices,the juice fermented by above two yeasts had characteristics of low alcohol content,strong carbohydrate conversion ability,and could obviously inhibit four pathogenic bacteria such as Salmonella.