【摘要】：為篩選出適合木薯渣發(fā)酵的專用酵母菌,試驗以自然發(fā)酵的堆貯木薯渣為樣品,采用傳統(tǒng)分離培養(yǎng)法分離得到8株酵母菌,分別命名為Y1、Y4、Y7、Y8、Y11、Y12、Y18、Y21。通過形態(tài)學、生理生化特征鑒定及26S r DNAD1/D2區(qū)序列分析,最終鑒定出菌株Y7、Y8、Y11、Y18、Y21為皺褶假絲酵母(Candida rugosa),菌株Y1、Y4、Y12為乙醇假絲酵母(Candida ethanolica),并對其兩種代表菌株Y1和Y7進行發(fā)酵性能測試,結果表明,菌株Y1和Y7的最適培養(yǎng)溫度分別為34℃和36℃,最適pH分別為6.5和6.0,培養(yǎng)16 h左右,其OD600 nm值均達到最大值,分別為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，

本文編號：2457506