蓝靛果中可降解有机酸的酵母菌株筛选及鉴定

卢思言; 曾祥玉; 王鑫源; 苗曦文; 文连奎; 贺阳

doi:10.13386/j.issn1002-0306.2021020025

蓝靛果中可降解有机酸的酵母菌株筛选及鉴定

Screening and Identification of Yeasts Strains of Degradable Organic Acids in Lonicera edulis

摘要

摘要: 对长白山蓝靛果（Lonicera edulis）鲜果进行微生物分离纯化，筛选获得可降解有机酸的酵母菌株，研究其降酸特性和耐受性并进行生物学鉴定。结果表明：从蓝靛果果实中筛选出5株具有降酸作用的菌株，其中B5对于苹果酸、柠檬酸、酒石酸的降酸率分别为42.60%±0.85%、18.28%±0.80%、13.09%±0.61%。对菌株B5进行形态学观察，生理生化试验以及26S rDNA鉴定，菌株B5为二孢接合酵母（Zygosaccharomyces bisporus），耐受葡萄糖、SO₂质量浓度分别为250 g/L，400 mg/L，耐受酒精度为18%vol。本实验结果可为果酒产品生物降酸提供参考。

Abstract: Microorganisms were isolated and purified from the fresh fruit of Changbai Mountain. The yeasts strains of degradable organic acids were screened and obtained. The acid reducing characteristics and tolerance were studied, and the biological identification was carried out. The results showed that five strains with acid reducing effect were selected from the fruits of Lonicera edulis. The acid reducing rates of B5 for malic acid, citric acid and tartaric acid were 42.60%±0.85%, 18.28%±0.80% and 13.09%±0.61% respectively. The strain B5 was identified as Zygosasaccharomyces bisporus by morphological observation, physiological and biochemical tests and 26S rDNA identification. The tolerance concentrations of strain B5 to glucose and SO₂ were 250 g/L and 400 mg/L, respectively, and its alcohol tolerance was 18% vol. The results of this experiment can provide a reference for the biological deacidification of fruit wine products.