摘要
为挖掘安全高效的酸马乳发酵酵母菌种,从伊犁地区采集10份传统发酵酸马乳样品,采用稀释涂布法分离纯化、产气及产乙醇能力分析初筛、耐受性分析及安全性评价复筛,筛选优良酵母菌,并通过分子生物学技术对筛选菌株进行菌种鉴定。将筛选酵母菌应用于酸马乳发酵,通过测定酸马乳的理化指标及感官品质考察筛选菌株的发酵性能。结果表明,共分离筛选出3株优良酵母菌菌株,编号分别为TX1-2、TX1-6、TX3-1,均可耐受p H 3.0、高温45℃及乙醇体积分数6%,无溶血性,对抗真菌药物伊曲康唑、氟康唑、伏立康唑和两性霉素B均不具有耐药性。经鉴定,菌株TX1-2为达文波特星形酵母(Starmerella davenportii),菌株TX1-6为酿酒酵母(Saccharomyces cerevisiae),菌株TX3-1为马克斯克鲁维酵母(Kluyveromyces marxianus)。3株优良酵母菌株发酵酸马乳的蛋白质及脂肪含量与自然发酵和商业酿酒酵母CVE-7发酵酸马乳无显著差异(P>0.05),pH值及乳糖含量存在一定差异,酒精度显著降低(P<0.05),但理化指标均符合相关标准要求。其中,菌株TX1-6和TX3-1发酵酸马乳的感官评分较高,分别为89.40分、91.20分,表明菌株TX1-6和TX3-1更具有发酵酸马乳的潜能。
In order to explore safe and efficient yeast strains for koumiss fermentation,10 traditional koumiss samples were collected from Yili area,the strains were separated and purified by dilution coating method,primarily screened by gas production and ethanol production capacity,rescreened by tolerance analysis and safety evaluation,the excellent yeast strains were screened,and the screened strains were identified by molecular biology techniques.The screened yeasts were applied to koumiss fermentation,the fermentation performance of the selected strain was investigated by measuring the physicochemical index and sensory quality of koumiss.The results showed that 3 superior yeast strains were isolated and screened,numbered as TX1-2,TX1-6,and TX3-1,respectively,all of which could withstand pH 3.0,high temperature 45℃,and ethanol volume fraction 6%,without hemolysis.They didn't have resistance to antifungal drugs itraconazole,fluconazole,voriconazole,and amphotericin B.After identification,the strain TX1-2 was Starmerella davenportii,the strain TX1-6 was Saccharomyces cerevisiae and the strain TX3-1 was Kluyveromyces marxianus.There were no significant differences in the protein and fat contents between koumiss fermented by 3 superior yeast strains and those of natural fermentation and koumiss with commercial Saccharomyces cerevicae CVE-7 fermentation(P>0.05),there were some differences in pH and lactose content,and the alcohol content was significantly decreased(P<0.05),but the physicochemical indexes were in line with the relevant standards.The sensory scores of koumiss fermented by strains TX1-6 and TX3-1 were higher,which were 89.40 and 91.20,respectively,indicating that the strains TX1-6 and TX3-1 had more potential to ferment koumiss.
作者
唐弦
武运
田甜
罗晓红
陈卫林
马文瑞
付志昂
汤凯
王美琪
TANG Xian;WU Yun;TIAN Tian;LUO Xiaohong;CHEN Weilin;MA Wenrui;FU Zhiang;TANG Kai;WANG Meiqi(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urmuqi 830052,China;Xinjiang Tianrun Dairy Co.,Ltd.,Urumqi 830088,China)
出处
《中国酿造》
CAS
北大核心
2024年第10期42-48,共7页
China Brewing
基金
科技部国家重点研发计划项目(2022YFE0120800)
新疆维吾尔自治区重大科技专项(2022A02013-3-2C)。
关键词
酸马乳
酵母菌
筛选
鉴定
耐药性
发酵性能
koumiss
yeast
screening
identification
drug resistance
fermentation performance
作者简介
唐弦(1999-),女,硕士研究生,研究方向为食品营养与安全;通讯作者:武运(1965-),女,教授,硕士,研究方向为食品营养与安全。
