引用本文:
【打印本页】   【HTML】   【下载PDF全文】   查看/发表评论  【EndNote】   【RefMan】   【BibTex】
←前一篇|后一篇→ 过刊浏览    高级检索
本文已被:浏览 1434次   下载 1237 本文二维码信息
码上扫一扫!
分享到: 微信 更多
芝麻香型白酒大曲中酵母菌的分离与鉴定
王志山1,2,刘晓昆2,陈文浩1,许玲3,刘洋2
1.宜宾学院固态发酵资源利用四川省重点实验室,四川宜宾 644000;2.北京科技大学化学与生物工程学院,北京 100083;3.山东扳倒井股份有限公司,山东高青256300
摘要:
为了开发利用白酒大曲中的酵母菌资源,采用稀释涂布平板法,从芝麻香型白酒大曲中分离得到15株酵母菌株。利用26S rRNA基因序列分析技术对其进行分类鉴定。结果表明,其中6株酵母菌为酿酒酵母(Saccharomyces cerevisiae),6株为库德里阿兹威氏毕赤酵母(Pichia kudriavzevii),3株为热带假丝酵母(Candida tropicalis);并对代表菌株Y1、Y2及Y4进行了形态观察;最后通过随机扩增多态性DNA标记(random amplified polymorphic DNA, RAPD)对分离得到的酵母菌进行分型,表明6株酿酒酵母分属于5个株型,6株库德里阿兹威氏毕赤酵母分属于5个株型,3株热带假丝酵母分属于3个株型。
关键词:  芝麻香型白酒  大曲  酵母  分离鉴定
DOI:10.14188/j.ajsh.2019.06.011
分类号:Q939.1
基金项目:固态发酵资源利用四川省重点实验室开放基金项目(2018GTY008);中央高校基本科研业务费资助项目(FRF-TP-18-012A1; FRF-BR-18-009B)
Isolation and identification of yeast from sesame-flavored Baijiu Daqu
WANG Zhishan1,2,LIU Xiaokun2,CHEN Wenhao1,XU Ling3,LIU Yang2
1.Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin University, Yibin 644000, Sichuan, China;2.College of Chemistry and Biological Engineering, University of Science and Technology Beijing, Beijing 100083, China;3.Shandong Bandaojing Ltd Co, Gaoqing 256300, Shandong, China
Abstract:
In order to explore and utilize the Daqu yeast resources, 15 yeast strains were isolated from the sesame-flavor liquor Daqu by the dilution coating plate method, and identified by the 26S rRNA gene sequence analysis. The results showed that 6 yeast strains were Saccharomyces cerevisiae,6 strains were Pichia kudriavzevii,and 3 yeast strains were Candida tropicalis. The morphological observations of the representative strains Y1, Y2 and Y4 in the classification results were carried out. The isolated yeasts were classified by random amplified polymorphic DNA (RAPD), which indicated that 6 strains of Saccharomyces cerevisiae belonged to 5 plant types, 6 strains of Pichia cerevisiae belonged to 5 plant types, and 3 strains of Candida tropicalis belonged to 3 plant types.
Key words:  sesame-flavored Baijiu  Daqu  yeast  isolation and identification