短链羧酸有助于亚高温大曲中酵母菌的计数

Polish journal of microbiology Pub Date : 2024-04-28 eCollection Date: 2024-06-01 DOI:10.33073/pjm-2024-015
Zhiqiang Ren, Juan Xie, Tuoxian Tang, Zhiguo Huang
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引用次数: 0

摘要

亚高温大曲是中国浓香型白酒生产中使用的一种传统固体发酵剂,富含多种微生物,包括细菌、酵母菌、霉菌和放线菌。其中,酵母菌对乙醇的生产和风味的形成至关重要。然而,由于受到霉菌和细菌的干扰,大曲中酵母菌的计数具有挑战性。人们使用抗生素来抑制细菌的生长,但没有切实可行的方法在不影响酵母生长的情况下抑制霉菌的生长。本研究将短链羧酸盐(C1-C6)添加到不同 pH 值条件下的培养基中,以研究它们对霉菌和酵母菌生长的影响。结果表明,短链羧酸盐的抑制作用因 pH 值和浓度而异。几种测试的短链羧酸盐有效抑制了琼脂平板上霉菌的生长,而酵母菌的生长不受影响。这为提高大曲中酵母菌的分离和计数效率提供了一种简单可行的方法。这种方法对于研究多种复杂生境中的酵母菌很有价值。
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Short-Chain Carboxylates Facilitate the Counting of Yeasts in Sub-High Temperature Daqu.

Sub-high temperature Daqu, a traditional solid fermenting agent used in Chinese strong-aroma Baijiu production, is abundant in diverse microorganisms, including bacteria, yeasts, molds, and actinomycetes. Among these, yeasts are pivotal for ethanol production and flavor formation. However, counting yeasts in Daqu is challenging due to interference from molds and bacteria. Antibiotics are employed to inhibit bacterial growth, but there is no practical way to suppress molds without affecting the growth of yeasts. In this study, short-chain carboxylates (C1-C6) were added to the culture medium at various pH conditions to investigate their effects on the growth of molds and yeasts. The results demonstrated distinct inhibitory effects of the short-chain carboxylates, depending on both pH and concentration. Several tested short-chain carboxylates effectively suppressed mold growth on agar plates while leaving yeast growth unaffected. This suggests a simple and feasible method for enhancing the efficiency of yeast isolation and counting in Daqu. Such an approach is valuable for studying yeasts in diverse and complex habitats.

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