摘要
该研究采用传统培养方法从澳洲坚果蜂蜜中分离酵母菌,通过形态学观察及分子生物学技术对其进行鉴定,并对其生长特性进行研究.结果表明,从3份蜂蜜样品中共分离得到6株有酯香风味的菌株,编号分别为JG01-8、JG01-15、JG01-H4、JG02-9、JG02-11和JG03-1,经鉴定,菌株JG01-8为微黄汉纳酵母(Hannaella luteola),菌株JG01-H4为赭色掷孢酵母(Sporobolomyces camicolor),菌株JG01-15、JG02-9、JG02-1 1和JG03-1均为鲁氏接合酵母(Zygosaccharomyces rouxii),均为非酿酒酵母.其中菌株JG01-H4的耐受性优于其他菌株,可耐受乙醇体积分数9％、pH值2.0、NaCl含量25％和葡萄糖含量60％,是高渗透环境发酵的潜在菌株.
Abstract
In this study,yeasts were isolated from Macadamia ternifolia honey by traditional culture methods,identified by morphological observation and molecular biological technology,and its growth characteristics were studied.The results showed that 6 strains with ester flavor were isolated from 3 M.ternifolia honey samples,numbered as JG01-8,JG01-15,JG01-H4,JG02-9,JG02-11 and JG03-1,respectively.After identification,the strain JG01-8 was identified as Hannaella luteola,the strain JG01-H4 was identified as Sporobolomyces carnicolor,and the strains JG01-15、JG02-9、JG02-11 and JG03-1 were identified as Zygosaccharomyces rouxii,which were all non-Saccharomyces yeasts.The tolerance of strain JG01-H4 was better than others,which could tolerate ethanol volume fraction 9％,pH 2.0,NaCl content 25％and glucose content 60％,and it was potential strain for fermentation in high permeability environment.
基金项目
滇西应用技术大学普洱茶学院院级项目(2021YJXM01)
滇西应用技术大学校级课题(21JK06)
NETL
NSTL
万方数据