The Isolation And Identification Of Yeast And Lactobacillus From Several Kinds Of Fruit And Vegetable Enzyme

Microbial enzyme is refers to the raw material of fresh fruits,vegetables,fungus,mushrooms,medicine and food of Chinese herbal medicine,etc.,through artificial inoculation or using naturally occurring in the nature of probiotics,fungi as the bacterium agent,such as fermentation get rich in vitamins,minerals,proteins,and microbial secondary metabolites of sanitarian sex microorganism fermentation products.Microbial enzymes not only keep the original nutrients in fermentation raw materials,and enable a large increase many nutrients,and some new active ingredients and biological active ingredients.But for a long time,still adopts the traditional natural fermentation production of microbial enzyme method,using most fruits and vegetables carry its own natural fermentation microorganisms as fermentation bacteria,there are backward production technology,the slow process of fermentation,fermentation cycle is long,etc faults,and facing the product quality is not stable,easy to fermentation failure risk,such as microbial enzyme products in the development of the industrialization of standardized production.In order to develop more suitable for industrial production of health products,microbial enzyme of probiotic bacteria,fungi species identification of enzymes,to provide a theoretical basis for the subsequent artificial inoculation test,is of great significance to the large-scale production of microbial enzyme.The experiment on the use of traditional natural fermentation strains of the separation and identification of microbial enzymes,microbial enzymes for the future product industrialization production provides new train of thought and direction,has important theoretical and practical application value.This research use the traditional process,tomatoes,microbial fermentation of loquat microbial enzyme,jute microbial enzymes,Waxberry microbial enzyme and pitaya strains of microbial enzymes for source of hearts,for different regions,different varieties of fruits and vegetables microbial strains of the advantages of enzymes,such as separation and identification of yeast and lactic acid bacteria,etc.1.loquat microbial enzymes,tomatoes,jute microbial enzymes,microbial enzyme arbutus microbial enzyme and red meat pitaya microbial enzyme as the research object,on the advantages of the separation and identification of strains of yeast,based on the separation of the yeast on physiological and biochemical experiment and experimental analysis of reference "fungal identification manual" and "handbook of the characteristics and identification of yeast,and through the sequencing of the ITS sequence of yeast than Blast database data,12 yeast strains were isolated,P-1,P-2,P-3 isolated from loquat enzyme;M-1,M-2,M-3 isolated from food with jute enzyme;Y-1,Y-2 isolated from waxberry enzyme;X-1,X-2 isolated from tomato and enzyme;H-1,H-2 pitaya enzyme isolated from Pitaya enzyme.P-1,M-1,X-3 identified as season also receive Pichia guilliermondii;P-3,Y-2 was identified as Debaryomyces hansenii;X-2,M-2 identified as Cryptococcus albidus;Y-1,H-1 was identified as Candida apicola;M-2,P-1 was identified as Zygosaccharomyces bailii;H-2 was identified as Zygosaccharomyces rouxii.So Pichia guilliermondii,Zygosaccharomyces bailii,Debaryomyces hansenii is advantage of loquat enzyme fermentation of yeast;Zygosaccharomyces bailii,Cryptococcus albidus,Pichia guilliermondii is the food with the advantages of jute enzyme fermentation of yeast;Pichia guilliermondii,Cryptococcus albidus is advantage of tomato enzyme fermentation of yeast;Candida apicola,Debaryomyces hansenii is advantage of arbutus enzyme fermentation of yeast;Candida opicola,Zygosaccharomyces rouxii is red meat pitaya enzyme the advantages of yeast fermentation.2.loquat,tomatoes,microbial enzymes,microbial enzyme jute microbial enzymes,Yang mei microbial enzymes and red meat pitaya microbial enzyme as the research object,the separation and identification of strains of lactic acid bacteria on the advantage,through the study of the physiological and biochemical experiments of separation of lactic acid bacteria,and the experimental results were analyzed,and the professional microbiological assay and reference manual "common bacteria system appraisal handbook" and the first edition "bo jie's bacteria identification manual" ninth edition,and based on the sequence of 16 srdna sequencing,lactic acid bacteria than Blast database data,8 lactic acid bacteria strains were isolated,8 of lactic acid bacteria strains were isolated,and P-4,P-5 isolated from loquat enzyme;M-4,M-5 isolated from food with jute enzyme;Y-3 separate from waxberry enzyme;X-3,X-4 isolated from tomato and enzyme;H-3 pitaya enzyme isolated from red meat.8 strains of lactic acid bacteria are negative for hydrogen peroxide experiment,do not produce indoles and HZS,not liquefy gelatin,and are facultative anaerobic metabolic type,can be identified as Lactobacillus(Lactobacillus).P-5,H-3,M-4 identified as Lb.plantarum;X-3,P-4 identified as Lb.acetotoleran;M-5,Y-3 identified as Lb.rhamnosus;X-4 identified as Lb.brevis.So Lb.plantarum,Lb.acetotoleran is the advantages of loquat enzyme fermentation lactic acid bacteria;Lb.plantarum,Lb.rhamnosus is a dish with the advantages of jute enzyme fermentation lactic acid bacteria;Lb.acetotoleran,Lb.brevis is the advantages of tomato enzyme fermentation lactic acid bacteria;Lb.rhamnosus the advantages of arbutus enzyme fermentation lactic acid bacteria;Lb.plantarum is the advantages of red meat pitaya enzyme fermentation lactic acid bacteria.In nature,lactic acid bacteria are widely exist in the surface of a variety of fruits had a great influence on the quality of the natural microbial enzyme fermentation is also very important.Therefore,further screening of high quality and high efficiency of lactic acid bacteria fermentation of microbial enzyme fermentation control and quality improvement,is valuable.