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投稿时间：2020-04-04
投稿时间：2020-04-04
中文摘要: 从山葡萄（Vitis amurensis Rupr）生长的土壤中分离出8株可降解果实中有机酸的菌株，通过比较降解率，筛选出1株可降解酒石酸、苹果酸、柠檬酸的菌株，命名为S4。对菌株S4进行形态学及26s rDNA分析，鉴定其为草酸青霉（Penicillium oxalicum）。并对S4进行有机酸降解性和耐受性试验。结果为：降酸菌株的酒石酸降解率为（71.90±0.27）%，苹果酸降解率为（86.33±0.53）%，柠檬酸降解率为（72.77±0.46）%。菌株S4酒精耐受性大于体积分数12%、SO2耐受性大于质量浓度500 mg/L，致死温度为60℃～65℃，20 min～30 min。从山葡萄生长土壤中筛选出的草酸青霉具有良好的降酸效果。
Abstract:Eight strains were isolated from the soil of Vitis amurensis Rupr，which could degrade the organic acids in fruits.By comparing the degradation rates，a strain that is capable of degrading tartaric acid，malic acid and citric acid was screened and named S4.Strain S4 was identified as Penicillium oxalicum by morphology and 26s rDNA analysis.And the degradation and tolerance of strain S4 were tested.The degradation rates of tartaric acid，malic acid and citric acid were（71.90±0.27）%，（86.33±0.53）% and（72.77±0.46）%，respectively.The alcohol tolerance and SO2tolerance of the strain S4 were>12% and>500 mg/L，respectively，and the lethal temperature was 60℃-65℃for 20 min-30 min.The Penicillium oxalicum screened from the soil where Vitis amurensis Rupr grows had a good acid-reducing effect.
文章编号：202023033 中图分类号： 文献标志码：
基金项目:吉林省教育厅“十三五”科学技术项目（JJKH20190930KJ）；吉林农业大学科研启动基金（201801）
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