曲霉型豆豉中高产酒精酵母菌的定向筛选及分子鉴定
Directional Selection and Molecular Analysis of Yeast Strains with High Alcohol Yield in Aspergillus-Type Douchi

从传统曲霉型豆豉发酵阶段的微生物用TTC培养基进行分离、初筛和复筛,获得1株高产酒精的菌株,用重铬酸钾法测定该菌株产乙醇的能力为2.14 mg？mL-1.将该菌株进行形态学鉴定及将所获得的ITS序列输入NCBI中进行Blast比对和构建系统进化树等分子鉴定,发现该菌株与酿酒酵母(Saccharomyces cerevisiae)的相似度高达100%,联合形态学鉴定和分子生物学鉴定,鉴定该菌株为酿酒酵母.研究结果为制作风味良好的豆豉提供基础,同时也为豆豉工业化生产提供良好的菌源.
The microorganisms in this study were isolated,first screened and second screened from the fermentation stage of Aspergillus-type douchi by using TTC medium.Finally,a high-yield alcohol strain was gotten,the ability of producing alcohol was 2.14 mg？mL-1 by using the potassium chromate method.By the morphological identification,and ITS molecular biological identification,which included putting the ITS sequence into NCBI for BLAST to comprise with other high similarity sequences and constructing the polygenetic tree,it was found that the similarity between the strain number 6 and the Saccharomyces cerevisiae reached up to 100%.Finally,combinating the morphological identification with the molecular biological identification,the strain No.6 was identified as Saccharomyces cerevisiae.The high-yield alcohol strain Saccharomyces cerevisiae from this study lay a good foundation for latter producing the better flavor of douche,meanwhile,provides a good bacterial source for Douchi industrialization