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Position: Home > Articles > Screening and Identification of a Strain Degrading L-Malic Acid and Critic Acid FOOD SCIENCE 2010,31 (21) 279-282

可降解L-苹果酸和柠檬酸菌株的筛选及鉴定

作  者:
王立芳;张微;文连奎
单  位:
吉林农业大学食品科学与工程学院
关键词:
降解;L-苹果酸;柠檬酸;筛选;鉴定
摘  要:
从葡萄园土壤中分离得到一株可降解L-苹果酸和柠檬酸的菌株,通过对其进行降酸能力实验,测得该菌株对12g/L的L-苹果酸和柠檬酸的降解率分别达到93.17%和92.08%。对菌株进行形态学、生理生化鉴定及rDNA-ITS(internal transcribed spacer,内转录间隔区)序列分析,鉴定该菌株为伊萨酵母属(Issatchenkia)陆生伊萨酵母种(I.terricola)。对其生物学特性进行研究,发现其最适生长温度为30℃,最适生长pH值为2.0~5.5。经传代培养10代,其降酸性能和生长特性仍较稳定。
译  名:
Screening and Identification of a Strain Degrading L-Malic Acid and Critic Acid
作  者:
WANG Li-fang,ZHANG Wei,WEN Lian-kui(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China)
关键词:
degradation;L-malic acid;critic acid;screening;identification
摘  要:
A strain(named S8) degrading both L-malic acid and critic acid was isolated from the soil of the wineyard in Jilin Agricultural University.The abilities of this strain to degrading 12 g/L L-malic acid and critic acid solutions were measured,and deacidification rate was 93.17% for L-malic acid and 92.08% for critic acid.Based on the morphological,physiological and biochemical identification and the rDNA-ITS(internal transcribed spacer) sequence analysis,this stain was classified as Issatchenkia terricola.The investigation of its biological characteristics showed that the optimal temperature and pH for its growth were 30 ℃ and 2.0-5.5,respectively.After passaging of 10 generations,the acid-degrading ability and growth characteristics of this strain were still stable.

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