Isolation, identification, and characterization of yeasts from a traditionally facultative anaerobically fermented mustard (Fu-Tsai) during the fermentation period

臺灣傳統兼性好氣發酵芥菜(覆菜) 之酵母菌相研究中，共分離到27 株酵母菌，經由染色體之脈衝電場電泳(PFGE) 歸為4 群。再由這4 群中，各挑選出一株做代表，進行形態、生理和化學特性鑑定。這些分離株經由傳統形質特徵，輔以酵母菌電腦鑑定程式比對，被鑑定為Candida etchellsii、Candidasp. 和Debaryomyces hansenii。在發酵桶倒置之發酵期間，酵母菌數為9.8 × 102 CFU/g 到1.3 × 104CFU/g 。覆菜有4.6 之低pH 值，NaCl 濃度高達21% (w/v)。代表菌株對酒精之產生和利用能力，在NaCl 15% (w/v) 濃度以上時受限。另外在低pH 值和高鹽濃度下，這些耐鹽酵母菌的生長，似乎會受到抑制，而且也可避免其他微生物的生長競爭。

關鍵字

酵母菌；覆菜；鑑定

並列摘要

Yeast biota was studied of Fu-Tsai samples, Facultative anaerobically fermented Taiwanese mustard. Twenty seven yeast strains were isolated and grouped into four clusters by pulsed-field gel electrophoresis (PFGE). Four representative strains of the yeasts of each cluster were characterized for their morphological, physiological and chemical properties. The yeasts were identified as Candida etchellsii, Candida sp., and Debaryomyces hansenii, according to conventional phenotypic characteristics combined with the Yeast Identification Program, a computer software designed for yeast identification. The population of yeast in the reversed cask fermentation period of Fu-Tsai was 9.8 × 102-1.3 × 104 cfu/g. The Fu-Tsai had a low pH of 4.6 and a high salt concentration of 21% (w/v). The production and assimilation of ethanol by the representative strains were repressed by sodium chloride at a concentration higher than 15% (w/v). The low pH and the high salt concentration apparently restricted the growth of salt-tolerant yeast, and also prevented the competition by other microorganisms.

並列關鍵字

Fu-Tsai ； identification ； yeast

國際替代計量

Isolation, identification, and characterization of yeasts from a traditionally facultative anaerobically fermented mustard (Fu-Tsai) during the fermentation period

未授權

主題瀏覽