摘要
从东北特产椴树蜜中分离1株酵母菌,将初筛得到的酵母菌经过向发酵液中加入不同克数的葡萄糖发酵试验性能测定的比较,筛选出1株适合用于蜂蜜酿造的具有耐受80 g/100 m L葡萄糖的高糖特性的酵母菌YMI-37,采用透射电子显微镜(transmission electron microscope,TEM)观察酵母菌YMI-37在不同葡萄糖浓度下细胞内部结构变化,并对YMI-37进行生理生化特性和分子生物学的鉴定,根据生理生化和26S r DNA基因测序综合分析,初步鉴定为酵母菌属的酿酒酵母(Saccharomyces cerevisiae)。
A yeast strain was isolated from Northeast of China specialty linden honey. The resulting yeast strain was fermented with broth containing different grams of glucose and then the different performance was compared. One strain with resistance to 80 g/100mL of glucose was suitable for use in the brewing of honey and named as yeast YMI- 37. TEM was used to observe the internal structure changes of yeast YMI-37 cells at different glucose concentrations. The physiological, biochemical and molecular biological characteristics of YMI-37 were identified. Based on the com- prehensive analysis of the physiological and biochemical features and 26S rDNA gene sequencing, the strain was preliminarily identified as Saccharomyces cerevisiae of yeast genera.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第8期51-56,共6页
Food and Fermentation Industries
基金
黑龙江省应用技术研究与开发项目(GC13B205)
关键词
酵母菌
耐高糖
椴树蜜
筛选
鉴定
yeast
high sugar-tolerance
linden honey
screening
appraisal
