摘要
为了筛选适合发酵酸驼乳的酵母菌,以新疆阿勒泰地区采集的传统酸驼乳为样品,利用YPD培养基平板分离得到27株酵母菌,对酵母菌进行测序鉴定后,研究了酵母菌在低pH、高乙醇浓度及高温等环境下生长特性,并考察其对乳糖的利用能力。结果表明:所筛酵母菌分别属于4个属,5个种;其中p20(Pichia kudriavzevii)在pH 2.0、47℃及9%(V/V)乙醇浓度等胁迫条件下均可生长,s3(Saccharomyces cerevisiae)与c19(Pichia ethanolic)耐乙醇能力较好,k3(Kluyveromyces marxianus)在pH 2.5或47℃下均能生长,k15(Kluyveromyces lactis)整体耐受性最差。只有克鲁维酵母属的k3与k15能够利用乳糖生长,在发酵24 h乙醇含量均在10 g/L以上,最高可达12.08 g/L。该研究结果有助于揭示阿勒泰地区传统发酵驼乳中酵母菌的多样性并为酸驼乳发酵菌剂的研制奠定基础。
In order to screen the yeast suitable for fermentation of yoghurt milk,27 strains of yeast were isolated from the traditional yoghurt milk collected in Altay,Xinjiang,using YPD medium plate.After sequencing and identification of the yeast,the growth characteristics of the yeast in the environment of low pH,high ethanol concentration and high temperature were studied,and its ability to utilize lactose was investigated.The results showed that the screened yeasts belonged to 4 genera and 5 species respectively;Among them,p20(Pichia kudriavzevii)can grow at pH 2.0,47℃and 9%(v/v)ethanol concentration.S3(Saccharomyces cerevisiae)and c19(Pichia ethanolic)have good ethanol tolerance,k3(Kluyveromyces marxianus)can grow at pH 2.5 or 47℃,and k15(Kluyveromyces lactis)has the worst overall tolerance.Only k3 and k15 of Kluyveromyces can grow with lactose,and the ethanol content is more than 10 g/L after fermentation for 24 hours,up to 12.08 g/L.The research results are helpful to reveal the diversity of yeast in traditional fermented camel milk in Altay area,and lay a foundation for the development of sour camel milk fermentation bacteria.
作者
潘庆珉
杨洁
岳海涛
申彤
PAN Qingmin;YANG Jie;YUE Haitao;SHEN Tong(College of Life Science and Technology,Xinjiang University,Urumqi 830046,China)
出处
《中国乳品工业》
CAS
北大核心
2023年第6期27-31,39,共6页
China Dairy Industry
基金
新疆大学自然科学基金项目(BS150239)。
关键词
酸驼乳
酵母菌
分离
鉴定
耐受性
sour camel milk
yeast
isolation
identification
tolerance
