食品科学2017，Vol.38Issue(12)：9-14,6.DOI:10.7506/spkx1002-6630-201712002
混合培养条件下酿酒酵母菌与毕赤酵母菌的相互影响
Interaction between Saccharomyces cerevisiae and Pichia fabianii in a Mixed Culture
摘要
Abstract
In order to investigate the changes in the growth state of different yeast species in a mixed culture and the factors affecting their interaction,the effects of initial glucose concentration,pH,and ethanol concentration on the growth of Saccharomyces cerevisiae (Sc) and Pichia fabianii (Pf) when cultured together were investigated,and the differences in the fatty acid composition of both yeasts were also determined by gas chromatography-mass spectrometry (GC-MS).The results showed that Pfhad an obvious inhibitory effect on the growth of Sc during their co-culture under normal conditions.At relatively low sugar concentration and low pH,the growth of Sc was more restrained.At an initial glucose concentration of 2％,the PflSc ratio (the ratio of colony numbers) was 28,and the value was 37 at pH 3.5.With increasing concentration of exogenous ethanol,the growth of Pfwas more restrained than that of Sc,and Sc became dominant,suggesting it to be more resistant to ethanol than Pf.The PflSc ratio was 0.5 under 12％ ethanol stress.The fatty acid composition of Sc mainly consisted of palmitic acid and palmitoleic acid while that of Pf mainly consisted of oleic acid,linoleic acid and linolenic acid.In the mixed culture,the fatty acid composition was dominated by C18 fatty acids,and the linoleic acid and linolenic acid produced by Pfcould inhibit the growth of Sc.These results could provide a basis for further research on the interaction of different yeasts in the mixed culture at the transcriptome level and the quality control of fermented products.关键词
混合培养/初始糖含量/pH值/乙醇/脂肪酸Key words
mixed culture/initial glucose concentration/pH/ethanol/fatty acid分类
轻工纺织引用本文复制引用
白梦洋,吴祖芳,李若云,翁佩芳,张鑫..混合培养条件下酿酒酵母菌与毕赤酵母菌的相互影响[J].食品科学,2017,38(12):9-14,6.基金项目
国家自然科学基金面上项目(31471709) （31471709）
