酱醪中耐盐酵母菌的分离鉴定及其耐盐性研究

Isolation, Purification and Identification of Halotolerant Yeast from Soy Sauce Mash and Its Salt Tolerance

摘要:

为了改善酱油及鱼露发酵过程及风味物质的产生，本文拟从自制高盐稀态酱醪发酵酱醪中分离纯化耐盐酵母，可作为产香酵母添加到酱醪或鱼露发酵过程。结果获得6株耐盐酵母菌，通过含3.0 mol/L NaCl的固体培养基筛选出5#和6#两株耐盐性较好、活力旺盛的菌株；经形态学、生理生化和18S rDNA鉴定，为鲁氏结合酵母。两株菌均耐盐性能强，且6#菌耐盐性能更优。

Abstract:

Six strains of halotolerant yeast were isolated from the high-salt-liquid-state fermentation of the self-made soy sauce mash. They were cultivated with 3.0 mol/L NaCl on solid medium, and then the characteristics of colony were detected at different time. Two strains (5# and 6#) with the best salt tolerance ability, high activity and high alcohols production were selected. The strains were found as Zygosaccharomyces rouxii by morphological, physiological and biochemical, 18S rDNA identification.