Mikroflora drożdżowa naturalnie fermentowanych warzyw

• Autorzy: Lazar Z. , Piegza M. , Walczak E. , Barszczewski W. , Robak M.

Warianty tytułu

EN

Yeasts microflora of naturally fermented vegetables

• Języki publikacji: PL

Abstrakty

PL

W prezentowanej pracy postanowiono ustalić, które gatunki drożdży zasie­dlają domowe fermentowane produkty: kiszone ogórki, kiszoną kapustę oraz kiszone mie­szane warzywa. Z wybranych do badań kiszonek wyizolowano 75 szczepów drożdży, które identyfikowano na podstawie o testu API (bioMerieux), amplifikacji wybranych regionów genów rDNA (NS3-ITS4) i analizy restrykcyjnej oraz skanowania genomu w poszukiwaniu sekwencji mikrosatelitarnych. Za dominującą mikroflorę wszystkich kiszonych produktów uznano drożdże Saccharomyces cerevisiae (38,7% izolatów) i Yarrowia lipolytica (25,6% izolatów). Z kiszonych produktów wyizolowano także szczepy należące do następujących gatunków: Pichia etchellsii, P. ohmerii, Candida holmii, C. pelliculosa i Shizosaccharomy- cesjaponicus. Wykorzystując API 32C, niektóre izolaty zidentyfikowano tylko do rodzaju, a z uwagi na ubogie bazy danych szczepów wzorcowych nie wszystkie izolaty udało się jednoznacznie zidentyfikować na poziomie gatunku technikami molekularnymi. Wyniki badań pozwoliły na rozbudowanie tworzonej bazy danych o nowe szczepy drożdży (szcze­py o odmiennych profilach restrykcyjnych), co w przyszłości powinno ułatwić prowadze­nie prac identyfikacyjnych.

EN

This research aims at determining which yeast types can be encountered in the following home products: pickled cucumbers, sauerkraut and mixed pickled vegetables. Seventy-five strains of yeast have been isolated from the pickles selected for the research. These strains have been identified on the basis of API tests (bioMerieux), amplification of the selected regions of rDNA genes (NS3-ITS4) and restrictive analysis, as well as genome scanning, performed in order to detect microsatellite sequences. Yeast Saccharomyces cer- evisiae (38.7% isolates) and Yarrowia lipolytica (25.6% isolates) have been determined as a dominant microflora for the pickles. There have been also isolated strains belonging to the following types: Pichia etchellsii, P. ohmerii, Candida holmii, C. pelliculosa and Shizo- saccharomyces japonicus. With the use of API 32C, some isolates have been identified merely in accordance to their type, and due to a limited data base of model strains, not all the isolates have been possible to be classified on the level on their type with the support of molecular techniques. The obtained results of the research allowed to supply the database with new yeast strains (strains of different restrictive profiles), which should consequently facilitate conducting the identifying works.

Słowa kluczowe

PL

przetwory domowe; kiszenie; kiszonki; warzywa; ogorki; kapusta; szczepy drozdzy; izolacja drozdzy; mikroflora; oznaczanie; Saccharomyces cerevisiae; Yarrowia lipolytica; izolaty

EN

home-made preserve; souring; fermented food; vegetable; cucumber; cabbage; yeast strain; yeast isolate; microflora; determination; Saccharomyces cerevisiae; Yarrowia lipolytica; isolate

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Biotechnologia
• Rocznik: 2013
• Tom: 12
• Numer: 1
• Opis fizyczny: s.19-35,rys.,tab.,fot.,bibliogr.

Twórcy

autor

Lazar Z.

• Katedra Biotechnologii i Mikrobiologii Żywności, Uniwersytet Przyrodniczy we Wrocławiu, ul.J.Chełmońskiego 37/41, 51-630 Wrocław

autor

Piegza M.

• Katedra Biotechnologii i Mikrobiologii Żywności, Uniwersytet Przyrodniczy we Wrocławiu, ul.J.Chełmońskiego 37/41, 51-630 Wrocław

autor

Walczak E.

• Państwowa Wyższa Szkoła Zawodowa im.Witelona w Legnicy, Legnica

autor

Barszczewski W.

• Katedra Biotechnologii i Mikrobiologii Żywności, Uniwersytet Przyrodniczy we Wrocławiu, ul.J.Chełmońskiego 37/41, 51-630 Wrocław

autor

Robak M.

• Katedra Biotechnologii i Mikrobiologii Żywności, Uniwersytet Przyrodniczy we Wrocławiu, ul.J.Chełmońskiego 37/41, 51-630 Wrocław

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