适用于黄酒米浆水处理的酵母菌的筛选

doi:10.3969/j.issn.1673-1689.2018.03.014

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适用于黄酒米浆水处理的酵母菌的筛选
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                        10.3969/j.issn.1673-1689.2018.03.014
                    
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Screening of Yeast Suitable for Seriflux Treatment in Chinese Rice Wine

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摘要:

在黄酒酿造中浸米工序产生大量的米浆水，其pH低但营养丰富，COD含量很高，直接进行废水处理造成较高的环保成本负担。为回收利用米浆水资源，从环境中分离了108株产色素酵母菌，以pH 3.5培养时的生物量和色素产量为指标，筛选到5株较优酵母菌，进一步考察在米浆水中培养的细胞数，色素产量和COD降解率，最终筛选得到菌株R-70。根据菌株形态和生理学特征以及26S rDNA 序列分析，鉴定为近玫色锁掷酵母（Sporidiobolus pararoseus）。R-70菌株在米浆水中的发酵实验结果显示：随着培养时间的增加，pH值和氨态氮质量浓度不断升高。培养36 h酵母数达到最大7.8×107/mL，色素量在44 h达到5.26 mg/L，44 h COD去除率达到最大91.12%，是一株性能良好的酸浆水利用菌株。

Abstract:

Seriflux is the by-product of the Chinese rice wine production，which has rich in nutrient with low pH. Direct wastewater treatment process of seriflux caused great economic burden because of the high COD and failed to utilize nutrient. For recycling the seriflux，108 yeast strains were isolated from the enviroment. According to the biomass and pigment production of the red yeast cultured in pH 3.5 medium，5 red yeasts with better characteristics were selected. Further study on cell population，pigment content and COD degradation rate of the yeast inoculated in seriflux，strain R-70 was screened as the suitable yeast. According to the morphological and physiological characteristics，combined with 26S rDNA sequence analysis result，R-70 was identified as Sporidiobolus pararoseus. Fermentation experiments of R-70 in seriflux showed that pH and the amount of ammonia nitrogen increased with during the culture process. The number of yeasts cells reached the maximum 7.8×107/mL at 36 h，and the pigment content reached a higher value 5.26 mg/L at 44 h. Meanwhile the COD decreased to the minimum at 44 h，the removal rate of COD was up to 91.12%. Sporidiobolus pararoseus R-70 is suitable for seriflux recycling with good performance.

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孙士勇,曹钰,陆健,蔡国林,马素梅.适用于黄酒米浆水处理的酵母菌的筛选[J].食品与生物技术学报,2018,37(3):316-322.

SUN Shiyong, CAO Yu, LU Jian, CAI Guolin, MA Sumei. Screening of Yeast Suitable for Seriflux Treatment in Chinese Rice Wine[J]. Journal of Food Science and Biotechnology,2018,37(3):316-322.

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在线发布日期: 2018-06-08
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