自然发酵剁辣椒中优良酵母菌的筛选及鉴定

为获得具有良好发酵特性的酵母菌株，对实验室前期于自然发酵剁辣椒中分离出的10株酵母菌进行筛选，通过比较分离菌株的产香、产酯、产醇能力以及对6% NaCl的耐受性，初步筛选出具有良好发酵性能和生长特性的酵母菌株；并对筛选菌株进行耐盐和耐酸等特性评价。结果表明，菌株Y-3、D-17、H-23、H-37的发酵性能和在6% NaCl中的耐受性表现良好；其中菌株Y-3在酸性环境和高盐环境中表现出了良好的生长优势；经形态学观察及分子生物学技术鉴定菌株Y-3为Hanseniaspora pseudoguilliermondii。菌株Y-3可应用于剁辣椒接种强化发酵生产。

Screening and identification of excellent yeasts in naturally fermented chopped chili

To obtain a yeast strain with excellent fermentation characteristics, 10 yeast strains isolated from the chopped chili in the laboratory were evaluated by comparing the abilities for aroma, ester, alcohol production abilities and tolerance to 6% NaCl, the yeast strains with good fermentation performance and growth characteristics were screened preliminarily. The results showed that the strains Y-3, D-17, H-23 and H-37 exhibited better fermentation performance and tolerance to 6% NaCl. The strain Y-3 showed good growth advantages in acidic and high salt environment. The strain Y-3 was identified as Hanseniaspora pseudoguilliermondii by morphological observation and molecular biology. The strain Y-3 could be used for inoculum in the fortified fermentation of chopped pepper.