腌鱼中耐盐酵母菌的分离鉴定及其生理生化特性
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摘要
为了获得生产性能优良的菌株,采用PDA固体培养基平板涂布法从腌鱼中分离、纯化酵母菌,研究优势耐盐酵母菌株的生长温度、耐酸能力、耐亚硝酸盐能力等生理生化特性及ITS rDNA分子生物学鉴定。结果表明,15种不同种类腌制海鱼中共分离出436株酵母菌,经纯化后获得9株不同种属的酵母菌,通过不同NaCl含量的YPD液体培养基对9株酵母菌进行筛选,最终筛选出7~#季也蒙毕赤酵母和9~#奥默柯达酵母两株耐盐性较好的优势耐盐酵母菌菌株,耐盐能力分别达到9%和12%,最适生长温度均在28～32℃之间,最适pH在5～6之间,耐亚硝酸盐含量可达100 mg/kg。腌鱼中获得优势菌株具有良好的生长性能,可为腌鱼制品发酵剂的开发奠定基础。
In order to obtain strains with excellent production performance,the PDA solid medium plate coating method of sampling was to quantitatively separate and purify yeast from salted fish,and then studied the growth temperature,the acid resistance and nitrite tolerance ability of dominance salt-tolerant yeast strains.The results showed that,436 strains of yeast were isolated from 15 kinds of salted marine fish and 9 strains of yeast were obtained after purification. Finally,7~#Meyerozyma guilliermondii and 9~# Kodamaaea ohmen with the better salt tolerance ability were selected by cultivated with YPD liquid medium of different NaCl contents from 9 strains of yeast,and salt tolerances reached 9% and 12% respectively.And they were found that the optimum growth temperature were between 28～32 ℃,the optimum p H was between 5～6,the optimum contents of nitrite was less than 100 mg/kg.The dominant strains obtained from the salted fish had good growth performance and could be the basis for the development of the starter of the salted fish products.
In order to obtain strains with excellent production performance,the PDA solid medium plate coating method of sampling was to quantitatively separate and purify yeast from salted fish,and then studied the growth temperature,the acid resistance and nitrite tolerance ability of dominance salt-tolerant yeast strains.The results showed that,436 strains of yeast were isolated from 15 kinds of salted marine fish and 9 strains of yeast were obtained after purification. Finally,7~#Meyerozyma guilliermondii and 9~# Kodamaaea ohmen with the better salt tolerance ability were selected by cultivated with YPD liquid medium of different NaCl contents from 9 strains of yeast,and salt tolerances reached 9% and 12% respectively.And they were found that the optimum growth temperature were between 28～32 ℃,the optimum p H was between 5～6,the optimum contents of nitrite was less than 100 mg/kg.The dominant strains obtained from the salted fish had good growth performance and could be the basis for the development of the starter of the salted fish products.
引文
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[21]Moretti V M,Madonia G,Diaferia C,et al. Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions[J]. Meat Science,2004,66(4):845-854.
[2]胡跃,杨燕.贵州民族腌鱼加工工艺优化研究[J].肉类工业,2017(11):12-13.
[3]李里特,李风娟,王卉,等.传统发酵食品的机遇和创新[J].农产品加工,2009(8):61-64.
[4]王春玲,刘卓,曹小红.耐盐酱油酵母产香气成分的动态分析[J].中国酿造,2008(9):17-18.
[5]谭汝成.腌腊鱼制品生产工艺优化及其对风味影响的研究[D].武汉:华中农业大学,2004.
[6]范修海.赵俊仁,王汝兰,等.风干武昌鱼中酵母菌的分离鉴定及菌株性能的研究[J].中国酿造,2010,29(11):46-49.
[7]石建喜.鲢鱼发酵成熟过程中风味形成及品质变化的研究[D].无锡:江南大学,2016.
[8]Patrignani F,Iucci L,Vallicelli M,et al. Role of surfaceinoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture.Part 1:Evaluation of their effects on microbial evolution,lipolytic and proteolytic patterns[J].Meat Science,2007,75(4):676-686.
[9]Olesen P T,Stahnke L H. The influence of Debaryomyces hansenii and Candida utilis on the aroma formation in garlic spiced fermented sausages and model minces[J]. Meat Science,2000,56(4):357-368.
[10]Andrade M J,Córdoba J J,Casado E M,et al. Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage“salchichón”[J].Meat Science,2010,85(2):256-264.
[11]Flores M,Corral S,Canogarcía L,et al. Yeast strains as potential aroma enhancers in dry fermented sausages[J].International Journal of Food Microbiology,2015,212:16-24.
[12]谭才邓,王文文,朱美娟,等.1株耐高温高盐生香酵母的选育及特性分析[J].食品与发酵工业,2016,42(3):92-96.
[13]蔡信之,黄君红.微生物学实验[M].北京:科学出版社,2010:51-55.
[14]甘广东,陆其刚,冯海燕,等.酒醅中优势酵母菌的筛选及生理生化特性分析[J].酿酒,2016,43(1):31-35.
[15]巴尼特,佩恩,亚罗,等.酵母菌的特征与鉴定手册[M].胡瑞卿,等译.青岛:青岛海洋大学出版社,1991:100-175.
[16]Mendoza L M,Padilla B,Belloch C,et al. Diversity and enzymatic profile of yeasts isolated from traditional llama meat sausages from north-western Andean region of Argentina[J].Food Research International,2014,62(62):572-579.
[17]王魁荣,张树军,李少贺,等.一株中度嗜盐菌Halomonas sp.NY-011的耐盐特性及机理[J].应用与环境生物学报,2010,16(2):256-260.
[18]陈彬,鲁绯,王夫杰,等.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.
[19]赵俊仁,孔保华.自然发酵风干肠中酵母菌生产性能的研究[J].食品科技,2010(10):27-31.
[20]Van d S C,Mulder A N,Grolle K C,et al.Immobilized soysauce yeasts:development and characterization of a new polyethylene-oxide support[J].Journal of Biotechnology,2000,80(2):179-188.
[21]Moretti V M,Madonia G,Diaferia C,et al. Chemical and microbiological parameters and sensory attributes of a typical Sicilian salami ripened in different conditions[J]. Meat Science,2004,66(4):845-854.