抗鱼肉脂肪氧化的耐冷冻酵母筛选及鉴定
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摘要
以常见食品为分离材料,采用冻融法对耐冷冻酵母进行富集,采用涂布平板法和平板划线法分离、纯化耐冷冻酵母;并分析这些酵母菌株的生长特性、产气特性、抗鱼肉脂肪氧化特性。获得25株具有耐冷冻特性的酵母,其中菌株J3、J7、J8、J9、J12、J15、J18、J25低温下发酵力较好,菌株J8、J12、J18抗鱼肉脂肪氧化活性较强,可消减鱼肉中脂肪氧化产物;通过5.8S?rDNA测序法及系统发育分析,8株耐冷冻酵母均鉴定为异常威克汉姆酵母(Wickerhamomyces anomalus)。本研究为开发新型水产品保鲜剂提供了参考。
In this paper, freeze-tolerant yeasts from common fermented foods were enriched by five freeze-thawing cycles and were isolated and purified by spread plate and streak plate methods. The growth characteristics, gas production characteristics and antioxidant activity against lipid oxidation in fish of the isolates were analyzed. A total of 25 yeast strains with freezing tolerance were obtained, of which, strains J3, J7, J8, J9, J12, J15, J18 and J25 exhibited good fermentation ability at low temperatures while J8, J12 and J18 inhibited lipid oxidation effectively. These 8 strains were identified as Wickerhamomyces anomalus by 5.8 S rDNA sequencing and phylogenetic analysis. This study provides valuable information for developing new preservatives for aquatic products.
In this paper, freeze-tolerant yeasts from common fermented foods were enriched by five freeze-thawing cycles and were isolated and purified by spread plate and streak plate methods. The growth characteristics, gas production characteristics and antioxidant activity against lipid oxidation in fish of the isolates were analyzed. A total of 25 yeast strains with freezing tolerance were obtained, of which, strains J3, J7, J8, J9, J12, J15, J18 and J25 exhibited good fermentation ability at low temperatures while J8, J12 and J18 inhibited lipid oxidation effectively. These 8 strains were identified as Wickerhamomyces anomalus by 5.8 S rDNA sequencing and phylogenetic analysis. This study provides valuable information for developing new preservatives for aquatic products.
引文
[1]陈瑜楠.冷藏腐败过程鱼肉蛋白质和脂肪变化的高光谱成像监控方法研究[D].广州:华南理工大学,2017.
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[16]叶晓枫,韩永斌,赵黎平,等.冻融循环下冷冻非发酵面团品质的变化及机理[J].农业工程学报,2013, 29(21):271-278. DOI:10.3969/j.issn. 1002-6819.2013.21.034.
[17]何贝,王学东,叶鹏,等.几种品牌酵母耐性生长曲线对比研究[J].中国酿造,2014, 33(12):63-67. DOI:10.1 1882/j.issn.0254-5071.2014.12.012.
[18]陈源源,陈浩,石贵阳,等.ITS序列在酵母批量分子鉴定中的适用性[J].食品与发酵工业,2012, 38(4):11-14. DOI:10.13995/j.cnki. 11-1802/ts.2012.04.025.
[19] FU X, LIN Q, XU S. Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices[J]. LWT-Food Science and Technology, 2015, 61:251-257. DOI:10.1016/j.1wt.2014.10.035.
[20]王芹.巧妙放置杜氏小管[J].仪器仪表与分析监测,2005(2):46.DOI:10.3969/j.issn. 1002-3720.2005.02.020.
[21] BALLESTER-TOMAS L, PRIETO J A, GIL J V, et al. The Antarctic yeast Candida sake:understanding cold metabolism impact on wine[J].International Journal of Food Microbiology, 2017, 245:59-65.DOI:10.1016/j.ijfoodmicro.2017.01.009.
[22] BALLESTER-TOMAS L, PEREZ-TORRADO R, RODRIGUEZVARGAS S, et al. Near-freezing effects on the proteome of industrial yeast strains of Saccharomyces cerevisiae[J]. Journal of Biotechnology,2016, 221:70-77. DOI:10.1016/j.jbiotec.2016.01.029.
[23]明红梅,周健,陈蒙恩,等.大曲中异常威克汉姆酵母发酵产苯乙醇的条件优化[J].湖北农业科学,2015, 54(14):3492-3496.DOI:10.14088/j.cnki.issn0439-8114.2015.14.041.
[24] CODA R, CASSONE A, RIZZELLO C, G et al. Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation:identification of novel compounds and longterm effect during storage of wheat bread[J]. Applied Environment Microbiology, 2011, 77(10):3484-3492. DOI:10.1128/AEM.02669-10.
[25] LI Z, LI H, BIAN K. Microbiological characterization of traditional dough fermentation starter(Jiaozi)for steamed bread making by culture-dependent and culture-independent methods[J]. International Journal of Food Microbiology, 2016, 234:9-14. DOI:10.1016/j.ij foodmicro.2016.06.024.
[26] SAKANDAR H A,USMAN K,IMRAN M. Isolation and characterization of gluten-degrading Enterococcus mundtii and Wickerhamomyces anomalus, potential probiotic strains from indigenously fermented sourdough(Khamir)[J]. LWT-Food Science and Technology, 2018, 91:271-277. DOI:/10.1016/j.1wt.2018.01.023.
[27] AMANUMA Y, OHASHI S, ITATANI Y, et al. Protective role of ALDH2 against acetaldehyde-derived DNA damage in oesophageal squamous epithelium[J]. Science Report, 2015, 5:14142.DOI:10.1038/srep14142.
[28]姚仕彬,叶元土,蔡春芳,等.酵母培养物水溶物对丙二醛损伤的离体草鱼肠道黏膜细胞的保护作用[J].动物营养学报,2014, 26(9):2652-2663. DOI:10.3969/j.issn.1006-267x.2014.09.027.
[29] WANG C,WEERAPANA E,BLEWETT M M,et al. A chemoproteomic platform to quantitatively map targets of lipid-derived electrophiles[J]. Nature Methods, 2014, 11(1):79-85. DOI:1038/nmeth.2759.
[30] KONKIT M, CHOI W J, KIM W. Aldehyde dehydrogenase activity in Lactococcus chungangensis:application in cream cheese to reduce aldehyde in alcohol metabolism[J]. Journal of Dairy Science, 2016,99(3):1755-1761. DOI:10.3168/jds.2015-10549.
[2]蔡旋,陈小连,杨帆,等.微生物源性抗氧化剂体外抗氧化能力的初步研究[J].生物技术,2011,21(6):84-87.DOI:10.3969/j.issn.1004-311X.2011.06.160.
[3]韩伟,刘文群,黄丽婵.食品中微生物抗氧化作用的初步研究[J].中国酿造,2008,27(15):28-30.DOI:10.3969/j.issn.0254-5071.2008.08.009.
[4]KAKUTA T,HOSHIKUMA A,KANAUCHI M,et al.Studies on antioxidant produced by the yeast.Part I.identification and some properties of antioxidant produced by the yeast[J].Food Preservation Science,1999,25:215-220.DOI:10.5891/jafps.25.215.
[5]VIEIRA E F,MELO A,FERREIRA I M P L V O.Autolysis of intracellular content of Brewer’s spent yeast to maximize ACE-inhibitory and antioxidant activities[J].LWT-Food Science and Technology,2017,82:255-259.DOI:10.1016/j.lwt.2017.04.046.
[6]CHO Y J,KIM D H,JEONG D,et al.Characterization of yeasts isolated from kefir as a probiotic and its synergic interaction with the wine byproduct grape seed flour/extract[J].LWT-Food Science and Technology,2018,90:535-539.DOI:10.1016/j.lwt.2018.01.010.
[7]BAKA A,PAPAVERGOU E,PRAGALAKI T,et al.Effect of selected autochthonous starter cultures on processing and quality characteristics of greek fermented sausages[J].LWT-Food Science and Technology,2011,44(1):54-61.DOI:10.1016/j.lwt.2010.05.019.
[8]ZENG X F,XIA W S,JIANG Q X,et al.Effect of autochthonous starter cultures on microbiological and physico-chemical characteristics of Suan Yu,a traditional Chinese low salt fermented fish[J].Food Control,2013,33(2):344-351.DOI:10.1016/j.foodcont.2013.03.001.
[9]付湘晋,许时婴,KIM J.酸碱法提取鲢鱼蛋白脱腥及酵母脱腥机理[J].食品与生物技术学报,2009,28(1):57-62.DOI:10.3321/j.issn:1673-1689.2009.01.012.
[10]付湘晋,贺海翔,许时婴,等.酵母细胞液处理对白鲢鱼鱼糜脂肪氧化和风味的影响[J].食品科学,2010,31(15):95-99.
[11]吕莹果,王群学,陈能飞.冷冻面团中酵母的抗冻性及抗冻酵母的研究进展[J].江苏食品与发酵,2007(3):25-28.
[12]ALVESARAúJO C,ALMEIDA M J,SOUSA M J,et al.Freeze tolerance of the yeast Torulaspora delbrueckii:cellular and biochemical basis[J].FEMS Microbiology Letters,2004,240(1):7-14.DOI:10.1016/j.femsle.2004.09.008.
[13]韩春然,马永强,张红薇.高渗培养对酵母抗冻能力的影响[J].食品研究与开发,2010,31(12):193-195.DOI:10.3969/j.issn.1005-6521.2010.12.056.
[14]张玲,李威娜,刘中深,等.冷冻面团中抗冻酵母选育研究[J].职业技术,2012(7):117-118.DOI:10.3969/j.issn.1672-0601.2012.07.097.
[15]江正强,王怡斯,李里特.低糖面团用耐冷冻酵母的筛选及其性质[J].中国粮油学报,2009,24(6):15-19.
[16]叶晓枫,韩永斌,赵黎平,等.冻融循环下冷冻非发酵面团品质的变化及机理[J].农业工程学报,2013, 29(21):271-278. DOI:10.3969/j.issn. 1002-6819.2013.21.034.
[17]何贝,王学东,叶鹏,等.几种品牌酵母耐性生长曲线对比研究[J].中国酿造,2014, 33(12):63-67. DOI:10.1 1882/j.issn.0254-5071.2014.12.012.
[18]陈源源,陈浩,石贵阳,等.ITS序列在酵母批量分子鉴定中的适用性[J].食品与发酵工业,2012, 38(4):11-14. DOI:10.13995/j.cnki. 11-1802/ts.2012.04.025.
[19] FU X, LIN Q, XU S. Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices[J]. LWT-Food Science and Technology, 2015, 61:251-257. DOI:10.1016/j.1wt.2014.10.035.
[20]王芹.巧妙放置杜氏小管[J].仪器仪表与分析监测,2005(2):46.DOI:10.3969/j.issn. 1002-3720.2005.02.020.
[21] BALLESTER-TOMAS L, PRIETO J A, GIL J V, et al. The Antarctic yeast Candida sake:understanding cold metabolism impact on wine[J].International Journal of Food Microbiology, 2017, 245:59-65.DOI:10.1016/j.ijfoodmicro.2017.01.009.
[22] BALLESTER-TOMAS L, PEREZ-TORRADO R, RODRIGUEZVARGAS S, et al. Near-freezing effects on the proteome of industrial yeast strains of Saccharomyces cerevisiae[J]. Journal of Biotechnology,2016, 221:70-77. DOI:10.1016/j.jbiotec.2016.01.029.
[23]明红梅,周健,陈蒙恩,等.大曲中异常威克汉姆酵母发酵产苯乙醇的条件优化[J].湖北农业科学,2015, 54(14):3492-3496.DOI:10.14088/j.cnki.issn0439-8114.2015.14.041.
[24] CODA R, CASSONE A, RIZZELLO C, G et al. Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation:identification of novel compounds and longterm effect during storage of wheat bread[J]. Applied Environment Microbiology, 2011, 77(10):3484-3492. DOI:10.1128/AEM.02669-10.
[25] LI Z, LI H, BIAN K. Microbiological characterization of traditional dough fermentation starter(Jiaozi)for steamed bread making by culture-dependent and culture-independent methods[J]. International Journal of Food Microbiology, 2016, 234:9-14. DOI:10.1016/j.ij foodmicro.2016.06.024.
[26] SAKANDAR H A,USMAN K,IMRAN M. Isolation and characterization of gluten-degrading Enterococcus mundtii and Wickerhamomyces anomalus, potential probiotic strains from indigenously fermented sourdough(Khamir)[J]. LWT-Food Science and Technology, 2018, 91:271-277. DOI:/10.1016/j.1wt.2018.01.023.
[27] AMANUMA Y, OHASHI S, ITATANI Y, et al. Protective role of ALDH2 against acetaldehyde-derived DNA damage in oesophageal squamous epithelium[J]. Science Report, 2015, 5:14142.DOI:10.1038/srep14142.
[28]姚仕彬,叶元土,蔡春芳,等.酵母培养物水溶物对丙二醛损伤的离体草鱼肠道黏膜细胞的保护作用[J].动物营养学报,2014, 26(9):2652-2663. DOI:10.3969/j.issn.1006-267x.2014.09.027.
[29] WANG C,WEERAPANA E,BLEWETT M M,et al. A chemoproteomic platform to quantitatively map targets of lipid-derived electrophiles[J]. Nature Methods, 2014, 11(1):79-85. DOI:1038/nmeth.2759.
[30] KONKIT M, CHOI W J, KIM W. Aldehyde dehydrogenase activity in Lactococcus chungangensis:application in cream cheese to reduce aldehyde in alcohol metabolism[J]. Journal of Dairy Science, 2016,99(3):1755-1761. DOI:10.3168/jds.2015-10549.