摘要
为寻找适宜青金桔(Citrus microcaipa)全果浆高酸环境条件下发酵的酵母菌,采用传统分离、纯化方法从青金桔全果浆自然发酵液中筛选酵母菌,通过形态学观察结合ITS测序对分离菌种进行鉴定,并评价其生长性能及对温度、pH和葡萄糖浓度的耐受性.对比分离菌株纯种发酵前后青金桔全果浆总酚、总黄酮、α-葡萄糖苷酶抑制率及抗氧化活性的变化,考察分离菌株的发酵特性.结果表明,从自然发酵青金桔全果浆中共分离得到3株酵母菌Y1、Y14和Y15.菌株Y1被鉴定为特立科拉毕赤酵母(Pichia terricola),菌株Y14、Y15均被鉴定为仙人掌有孢汉逊酵母(Hanseniaspora opuntiae).酵母菌Y1、Y14和Y15均能耐受35℃、400g/L葡萄糖和pH 2.0的环境条件.利用菌株Y1、Y14和Y15纯种发酵青金桔全果浆总酚、总黄酮、DPPH自由基清除率、ABTS自由基清除率、铜离子还原能力、α-葡萄糖苷酶抑制率分别提高20.65％、87.15％、20.45％、43.94％、34.08％、20.34％;19.22％、51.90％、18.31％、39.39％、25.94％、24.82％;19.97％、70.01％、22.92％、34.85％、30.85％、13.53％.
Abstract
To identify microorganisms suitable for fermenting Citrus microcarpa whole fruit pulp under high acid conditions,yeast was screened from the natural fermentation liquid of C.microcarpa whole fruit pulp by traditional isolation and purification methods,and the isolated strains were identi-fied by morphological observation and ITS sequencing.The growth performance and tolerance of the strains to temperature,pH and glucose concen-tration were evaluated.The inhibition rate of total phenol,total flavone,α-glucosidase and antioxidant activity of whole fruit pulp of the isolated strains were compared before and after pure fermentation.The results showed that three yeasts(Y1,Y14,and Y15)were isolated from the natural fermen-tation of C.microcarpa whole pulp.The strain Yl was identified as Pichia terricola,strains Y14 and Y15 were identified as Hanseniaspora opuntiae.These yeasts exhibited tolerance towards environmental conditions such as 35 ℃,glucose mass concentration 400 g/L,and pH 2.0.The total phenols,total flavonoids,DPPH free radical and ABTS free radical scavenging rates,copper reducing ability and α-glucosidase inhibition rates of purebred strains Yl,Y14 and Y15 were increased by 20.65％,87.15％,20.45％,43.94％,34.08％;20.34％,19.22％,51.90％,18.31％,39.39％,25.94％,24.82％;19.97％,70.01％,22.92％,34.85％,30.85％,13.53％,respectively.
基金项目
海南省创新能力建设计划(SQKY2022-0043)
NETL
NSTL
万方数据