木薯渣中酵母菌的分离鉴定及发酵性能测定
发布时间：2019-04-13 11:22
【摘要】：为筛选出适合木薯渣发酵的专用酵母菌,试验以自然发酵的堆贮木薯渣为样品,采用传统分离培养法分离得到8株酵母菌,分别命名为Y1、Y4、Y7、Y8、Y11、Y12、Y18、Y21。通过形态学、生理生化特征鉴定及26S r DNAD1/D2区序列分析,最终鉴定出菌株Y7、Y8、Y11、Y18、Y21为皱褶假丝酵母(Candida rugosa),菌株Y1、Y4、Y12为乙醇假丝酵母(Candida ethanolica),并对其两种代表菌株Y1和Y7进行发酵性能测试,结果表明,菌株Y1和Y7的最适培养温度分别为34℃和36℃,最适pH分别为6.5和6.0,培养16 h左右,其OD600 nm值均达到最大值,分别为2.872和2.984。
[Abstract]:In order to screen special yeasts suitable for cassava residue fermentation, eight strains of yeasts were isolated from natural fermentation stacks of cassava dregs by traditional separation and culture method. They were named Y1, Y4, Y7, Y8, Y11, Y12, Y18, Y21, respectively, which were named Y1, Y4, Y7, Y8, Y11, Y12, Y18, Y21, respectively. The strain Y7, Y8, Y11, Y18 and Y21 were identified as Candida plicata (Candida rugosa), strain Y1, Y4, Y12 as ethanol Candida (Candida ethanolica), by morphological, physiological and biochemical identification and sequence analysis of 26s r DNAD1/D2 region. The fermentation properties of the two representative strains Y1 and Y7 were tested. The results showed that the optimum culture temperature of Y1 and Y7 was 34 鈩，
本文编号：2457506
[Abstract]:In order to screen special yeasts suitable for cassava residue fermentation, eight strains of yeasts were isolated from natural fermentation stacks of cassava dregs by traditional separation and culture method. They were named Y1, Y4, Y7, Y8, Y11, Y12, Y18, Y21, respectively, which were named Y1, Y4, Y7, Y8, Y11, Y12, Y18, Y21, respectively. The strain Y7, Y8, Y11, Y18 and Y21 were identified as Candida plicata (Candida rugosa), strain Y1, Y4, Y12 as ethanol Candida (Candida ethanolica), by morphological, physiological and biochemical identification and sequence analysis of 26s r DNAD1/D2 region. The fermentation properties of the two representative strains Y1 and Y7 were tested. The results showed that the optimum culture temperature of Y1 and Y7 was 34 鈩，
本文编号：2457506
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