| 摘要: |
| 从自然发酵的火龙果酵素、青梅酵素和葡萄酵素中筛选酵母菌，对筛选到的菌株进行鉴定及耐受性试验。从两种火龙果酵素中筛选到3株菌：P1、P2和P3，从青梅酵素中筛选到2株菌：PM1和PM2，从葡萄酵素中筛选到2株菌：G1和G2；分子生物学鉴定结果显示：P3、PM1、PM2和G2为鲁氏接合酵母，P1为酿酒酵母，P2和G1为丘陵假丝酵母。耐受性试验结果表明：筛选出的菌株在起始pH为2.5、3.0、3.5以及初始葡萄糖含量为300、400、600、750 g/L的培养基上均可生长，其中P2、PM1和G1在培养基起始pH为2.0时可生长；P2在培养基起始pH为1.5时可生长；筛选出的菌株均具有耐低pH和耐高糖的特性。 |
| 关键词: 酵素 酵母菌 鉴定 耐受性 |
| DOI：10.14188/j.ajsh.2020.01.017 |
| 分类号:TS 255.44 |
| 基金项目:国家自然科学基金项目（30870553）；浙江省自然科学基金项目（LQY18B060002）；中国博士后科学基金项目（2018M632475）；浙江省重点研发计划项目（2017C02009）；省属高校基本科研业务费专项资金项目（2019JL10）；浙江省农业生物资源生化制造协同创新中心开放基金项目（2016KF0040， 2016KF0114） |
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| Isolatation， indentfication and tolerance of yeasts from three kinds of edible plant Jiaosu |
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SHA Ruyi1, WANG Zhenzhen1, XU Chenglong1, WANG Gaojian1, MAO Yangchen2, LI Yifan1, CUI Yanli3, MAO Jianwei1,4
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1.School of Biological and Chemical Engineering/Zhejiang Provincial key lab for Chem&Bio Processing Technology of Farm Product/Zhejiang Provincial Collaborative Innovation Center of Agricultural Biological Resources Biochemical Manufacturing， Zhejiang University of Science&Technology， Hangzhou 310023， Zhejiang， China;2.Hangzhou Medical College， Hangzhou 310053， Zhejiang， China;3.Zhejiang University， Hangzhou 310027， Zhejiang， China;4.Zhejiang Industry Polytechnic College， Shaoxing 315100， Zhejiang， China
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| Abstract: |
| In this study， the screening， identification and tolerance of yeasts from pitaya Jiaosu （PJS） ， Prunus mume Jiaosu （PMJS） and grape Jiaosu （GJS） were carried out. Three strains were isolated from two kind of PJS， P1， P2 and P3， and two strains from PMJS， PM1 and PM2. In addition， G1 and G2 from GJS were isolated. Gene sequence analysis identified that P3， PM1， PM2 and G2 were Zygosaccharomyces rouxii， P1 was Saccharomyces cerevisiae， and P2 and G1 were Candida apicola. Sugar resistance and low pH tolerance test showed that these isolates were able to grow with the initial pH 2.5~3.5 and initial glucose concentration 300~750 g/L. Growth occurred at pH 2.0 for P2， PM1 and G1. Specifically， growth was observed at pH 1.5 for P2.These isolates were low pH tolerance and sugar-tolerant yeasts. |
| Key words: Jiaosu yeast identification tolerance |
