高产淀粉酶酵母菌的筛选和鉴定

摘要

In order to develop coarse cereals enzymes starter,amylase activity as the evaluation index,high amylase producing yeast were isolated and screened from coarse cereals sourdough,and classified by molecular biology tech⁃niques. Research results showed that 36 strains of yeast were isolated from coarse cereals sourdough,the amylase ac⁃tivity of NCCC7 and NCCC31 strains was the highest,453.13U/mL and 463.79U/mL respectively,and both NCCC7 and NCCC31 strains were identified as Saccharomyces cerevisiae by 26S rDNA gene.%为了开发杂粮酵素发酵剂菌种，以淀粉酶活力为评价指标，从杂粮发酵酸面团中分离、筛选具有高产淀粉酶活力的酵母菌，并且利用分子生物学方法鉴定其菌种分类。研究结果显示，从杂粮酸面团中共分离出36株酵母菌，其中NCCC7和NCCC31菌株淀粉酶活力最高，分别为453.13U/mL和463.79U/mL，经26S rDNA鉴定，NCCC7和NCCC31均为酿酒酵母菌种。