食品与发酵工业2025，Vol.51Issue(20)：61-67,7.DOI:10.13995/j.cnki.11-1802/ts.041764
产果胶酶酵母菌的筛选及其应用
Screening of pectinase producing yeast and its application
摘要
Abstract
Pomace is the main by-product of fruit processing.It contains a large amount of pectin,which is an anti-nutritional factor that hinders digestion and reduces the bioavailability of the major nutrients.Fermenting pomace with pectinase producing yeast can increase its nutritional and functional value.Yeast strains were isolated from tomato pomace,and the growth ability of these yeasts in a medium with pectin as the sole carbon source were investigated.A yeast with high pectinase producing activity and probiotic potential was selected,and identified as Torulaspora delbrueckii.The pectinase activity of the strain was 27.21 U/mL,and it had a survival rate of 86％at pH 2.5 and 83％in 3 g/L bile salt.Its hydrophobicity was 43.25％,and its self-aggregation ability was 61.18％.Its co-aggregation abilities with Escherichia coli and Staphylococcus aureus were 41.18％and 58.52％,respectively,and did not show the hemolytic activity.After fer-mented with T.delbrueckii A9,the pectin content of pomace decreased by 62.82％,the reducing sugar content increased by 156.72％.At the same time,the crude protein content increased by 9.37％,and the acid-soluble protein content increased by 316.17％,with the total antioxidant capacity increased by 108.85％.This shows its obvious potential in degrading pectin in fruit pomace and improving nutritional value.关键词
果胶/果胶酶/德氏圆酵母/果渣/固态发酵Key words
pectin/pectinase/Torulaspora delbrueckii/pomace/solid-state fermentation引用本文复制引用
耿涌喆,赵海山,李新民,蔡国林,陆健..产果胶酶酵母菌的筛选及其应用[J].食品与发酵工业,2025,51(20):61-67,7.基金项目
"十四五"国家重点研发计划(2022YFD2101200) （2022YFD2101200）
兴安盟科技计划项目 （）
二师铁门关市科技计划项目(2023GG2504) （2023GG2504）
