一株产乙酸乙酯酵母C42的分离与鉴定

Isolation and identification of an ethyl acetate producing yeast strain C-42

摘要: 从采自沧州良种枣繁育基地的200份枣果实样品中利用含有10%乙醇的YPD平板分离、筛选得到了36株耐酒精酵母菌株,其中一株酵母能产生愉悦的水果香味,命名为C-42。通过形态学,生理生化实验和18S rDNA序列同源性比对,证明该株酵母菌是异威克汉逊酵母（Wickerhamomyces anomalus）。气相色谱分析表明酵母菌株C-42在麦芽汁培养基中发酵一周后可产生乙酸乙酯,浓度可达154mg/L,说明该菌株在发酵工业中具有应用潜力。

Abstract: Thirty six yeast strains which were resistant to alcohol on YPD plate containing 10% ethanol were isolated from 200 jujube fruit samples collected from Cangzhou Jujube Seed Breeding Base. Among these strains, a yeast strain producing pleasant fruit flavors, named C-42, were isolated. It was identified as Wickerhamomyces anomalus by the morphological, physiological and biochemical tests and the homological comparison of18S rDNA sequence. Gas chromatography analysis showed that the yeast strain C-42 could produce ethyl acetate up to 154mg/L after a week-long fermentation in wort medium. The strain may have potential applications in the fermentation industry.