| 酵母分离株分子鉴定及其挥发性香气成分检测分析 |
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| 引用本文： | 付俊淑,庄世文,徐丹丹,刘莹,曾琳姣,黄金海. 酵母分离株分子鉴定及其挥发性香气成分检测分析[J]. 食品与发酵工业, 2010, 0(2) |
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| 作者姓名： | 付俊淑 庄世文 徐丹丹 刘莹 曾琳姣 黄金海 |
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| 作者单位： | 天津大学农业与生物工程学院; |
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| 摘 要： | 测定了8类不同食品来源的12株酵母分离株26S rDNA D1/D2序列,与Genbank登陆序列比较分析,12株分离酵母鉴定为:3株酿酒酵母,2株戴尔有孢圆酵母、1株马克斯克鲁维氏酵母、1株喜仙人掌毕赤酵母、1株鲁西坦念珠菌、1株膜噗毕赤酵母、2株Kudriavzevii毕赤酵母,1株疑似新种。选用固相微萃取-气质联用(SPME-GC/MS)方法,完成了各分离株挥发性成分的检测。结果表明,酵母发酵后的香气组分主要为酯类,包括乙酸乙酯、辛酸乙酯、乙酸苯乙酯、癸酸乙酯等,其中菌株A1发酵后产生多种含量较高的挥发性组分及独有组分己酸乙酯。结果表明,酵母产生的香气组分、含量与酵母分离来源、种类有关,这可能与不同酵母代谢途径的差异相关。
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| 关 键 词： | 酵母菌 分子鉴定 26S rDNA 酵母产香 SPME-GC/MS |
Free Volatile Compounds Analysis and Molecular Identification of Diferent Yeast Isolares |
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| Fu Junshu,Zhuang Shiwen,Xu D,an,Liu Ying,Zeng Linjiao,Huang Jinhai. Free Volatile Compounds Analysis and Molecular Identification of Diferent Yeast Isolares[J]. Food and Fermentation Industries, 2010, 0(2) |
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| Authors: | Fu Junshu Zhuang Shiwen Xu D an Liu Ying Zeng Linjiao Huang Jinhai |
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| Affiliation: | Fu Junshu,Zhuang Shiwen,Xu D,an,Liu Ying,Zeng Linjiao,Huang Jinhai(College of Agriculture , Bioengineering,Tianjin University,Tianjin 300072,China) |
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| Abstract: | Sequence analysis of the D1/D2 region of 26S rDNA was used for the identification of 12 yeast strains isolated from 8 kinds of food samples.The 12 yeast strains were identified by sequence homology comparison with known sequences in GenBank as follows: were Saccharomyces cerevisiae(A1,S2,and S3 strain),Torulaspora delbrueckii(N and Y strain),Kluyveromyces marxianus(S6 strain),Pichia cactophila(YOH strain),Clavispora lusitaniae(XZ strain),Pichia membranifaciens(P3 strain),Pichia kudriavzevii(H and S5 strain)... |
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| Keywords: | yeast molecular identification 26S rDNA the aroma of yeast SPME-GC/MS |
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