一株自然发酵甘薯酸浆的促淀粉絮凝酵母菌的分离鉴定及其共凝集特性
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摘要
通过PDA固体培养基进行平板涂布、分离,在自然发酵甘薯酸浆中纯化筛选出一株具有促进副干酪乳杆菌L1絮凝淀粉的酵母菌,根据个体、群体形态观察、生理生化实验和26S rDNA分子测序对其进行鉴定,鉴定该酵母菌为季也蒙氏毕赤酵母(Meyerozyma guilliermondii),并命名为M.guilliermondii J616。通过测定共凝集率确定了四种可促进M.guilliermondii J616与副干酪乳杆菌L1共凝集的因素为:孵育前以无菌蒸馏水作缓冲液、做超声分散处理;孵育条件为pH=5、温度为35℃。其孵育24 h时共凝集率分别为68.8%、74.8%、70.4%、72.7%。不同生长期的酵母菌对共凝集没有显著影响。
The PDA solid medium was used for plate coating and separation to obtain a yeast which could promote the precipitation of starch by the Lactobacillus paracasei L1 in the naturally fermented sweet potato sour liquid. It was identified by morphological observation of individuals and populations,physiological and biochemical experiments and sequencing of 26 S rDNA molecules. The yeast was identified as Meyerozyma guilliermondii and designated M. guilliermondii J616. Based on the coaggregation rate,four factors which promoted the coaggregation of M. guilliermondii J616 and Lactobacillus paracasei L1 were as follows:Sterile distilled water was used as a buffer,ultrasonic dispersion treatment was performed before the incubation;the incubation condition was pH=5,the temperature was 35 ℃. And the coagulation rates were 68.8%,74.8%,70.4% and 72.7%,respectively. And yeasts in different growth stages had no significant effect on coaggregation.
The PDA solid medium was used for plate coating and separation to obtain a yeast which could promote the precipitation of starch by the Lactobacillus paracasei L1 in the naturally fermented sweet potato sour liquid. It was identified by morphological observation of individuals and populations,physiological and biochemical experiments and sequencing of 26 S rDNA molecules. The yeast was identified as Meyerozyma guilliermondii and designated M. guilliermondii J616. Based on the coaggregation rate,four factors which promoted the coaggregation of M. guilliermondii J616 and Lactobacillus paracasei L1 were as follows:Sterile distilled water was used as a buffer,ultrasonic dispersion treatment was performed before the incubation;the incubation condition was pH=5,the temperature was 35 ℃. And the coagulation rates were 68.8%,74.8%,70.4% and 72.7%,respectively. And yeasts in different growth stages had no significant effect on coaggregation.
引文
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[2]王淋枫,许云贺,张莉力,等.甘薯酸浆及纯菌发酵液对甘薯淀粉性质的影响[J].饲料研究,2017,1(10):43-46.
[3]刘文菊,沈群,刘杰.两种绿豆淀粉理化特性比较[J].食品科技,2005,9(11):39-42.
[4]刘文菊.酸浆法绿豆淀粉机理初探及淀粉性质的比较[D].北京:中国农业大学,2006.
[5]张莉力,许云贺,李新华.甘薯酸浆中微生物絮凝性研究[J].食品工业科技,2010,31(6):172-175.
[6]徐浩,陈晓东,李悦,等.一株乳酸菌细胞壁上的凝集淀粉因子的研究[J].微生物学报,1999,20(3):276-279.
[7]吴衍庸,万秀林.酸浆法生产淀粉中微生物发酵规律的研究[J].食品与发酵工程,2007,4:34-41.
[8]Freitas I D,Pinon N,Maubois J L,et al.The addition of a cocktail of yeast species to Cantalet cheese changes bacterial survival and enhances aroma compound formation[J].International Journal of Food Microbiology,2009,129(1):37-42.
[9]张莉力,刘黎莹,许云贺.北京豆汁微生物群落分析及淀粉絮凝菌分离鉴定[J].食品工业科技,2017,38(16):36-141.
[10]张莉力,许云贺,李新华.副干酪乳杆菌副干酪亚种L1的培养条件及絮凝活性研究[J].食品工业科技,2011(3):139-141.
[11]Rathi N,Singh S,Osbone J,et al.Co-aggregation of Pseudomonas fluorescens and Bacillus subtilis in culture and co-colonization in black gram(Vigna mungo L.)roots[J].Biocatalysis and Agricultural Biotechnology,2015,4(3):304-308.
[12]陈彬,鲁绯,王夫杰.酱油增香发酵用耐盐酵母菌的生理生化特性分析及菌种鉴定[J].中国酿造,2010,29(11):42-45.
[13]巴尼特J A著,胡瑞卿译.酵母菌的特征与鉴定手册[M].青岛:青岛海洋大学出版社,1991.
[14]Li X H,Tang H,Yang C,et al.Detoxification of mycotoxin patulin by the yeast Rhodotorula mucilaginosa[J].Food Control,2019(96):47-52.
[15]王海超.共凝集细菌的筛选、鉴定及凝集机理初步研究[D].苏州:苏州大学,2011.