Studies on identification and fermentation characteristics of tea seed yeast
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摘要: 为了阐明酵母菌在茶叶籽水浆发酵分层过程中的作用,从发酵5 h的发酵液分离、纯化出一株酵母菌(编号:JJZ11)。通过形态观察、ITS r DNA及26S r DNA基因测序与比对,以及系统发育树的构建与分析,确定JJZ11为Meyerozyma caribbica的一个菌株,命名为茶叶籽酵母(Meyerozyma caribbica JJZ11),菌种保藏号为CCTCC M 2016470。在茶叶籽水浆发酵过程中:茶叶籽水浆发酵液中茶叶籽酵母数量随发酵时间延长逐渐减少,进行到10 h时,降低为零;发酵液p H随时间的延长由开始时的6.2逐渐降低,10 h时为3.73。当培养基p H小于4.3时,茶叶籽酵母的菌落数量均为零。茶叶籽水浆发酵分层过程与茶叶籽酵母的数量变化具有同步性,所以,茶叶籽酵母是引起茶叶籽水浆发酵分层的主要微生物之一。
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关键词:
- 茶叶籽酵母 /
- Meyerozyma caribbica JJZ11 /
- 茶叶籽水浆 /
- 发酵分层 /
- 茶叶籽
Abstract: To illuminate function of yeast on the fermentation-layering of tea-seed-water-milk ( TSWM) , a strain of yeast ( NO.JJZ9911) was isolated and purified from 5 h-fermented TSWM.By mean of morphological observation, ITS r DNA and ( 26 S r DNA gene sequencing and comparison, and building and analysis of a phylogenetic tree, it was determined that JJZ9911 was one strain of Meyerozyma caribbica. Therefore the strain was named as tea seed yeast ( Meyerozyma caribbica JJZ11) , and its preservation number was CCTCC M 2016470.In the fermentation-layering process of TSWM, the number of tea seed yeast in fermented liquid gradually reduced with the extension of fermentation time and reduced to zero when fermentation reached to10 h. The p H of fermented liquor gradually reduced from 6.2 to 3.73 till fermentation reached to 10 h.The number of tea seed yeast colony was zero while the medium p H was less than 4.3.The fermentation-layering process of TSWM was synchronic with the number change of tea seed yeast, therefore, the tea seed yeast was one of the main microbial that caused fermentation-layering of TSWM.-
Keywords:
- tea seed yeast /
- Meyerozyma caribbica JJZ11 /
- tea seed water milk /
- fermentation-layering /
- tea seed
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