CAJ | 학술논문

应用传统微生物分类方法和现代分子生物学鉴定方法对一株酒精发酵菌株K6的分类进行鉴定,并对3种不同原料发酵检验其产酒精的效果。K6生物学及生理生化特性与假丝酵母属（Candida）类似,与酵母属的同源性达98%,比对的E值最小,分值最高,发育关系非常接近,初步鉴定K6为假丝酵母属。K6在木薯淀粉为原料的酒精发酵时,缩短发酵时间7～10h,对3种原料平均产酒率提高8.8%。表明菌株K6能够降低挥发酸,缩短发酵时间,提高产酒率。
응용전통미생물분류방법화현대분자생물학감정방법대일주주정발효균주K6적분류진행감정,병대3충불동원료발효검험기산주정적효과。K6생물학급생리생화특성여가사효모속（Candida）유사,여효모속적동원성체98%,비대적E치최소,분치최고,발육관계비상접근,초보감정K6위가사효모속。K6재목서정분위원료적주정발효시,축단발효시간7～10h,대3충원료평균산주솔제고8.8%。표명균주K6능구강저휘발산,축단발효시간,제고산주솔。
By traditional morphology and modern molecular biology identification,a yeast strain K6 is classified and identified.Ethanol production from 3 different feedstocks by strain K6 was detected.The biology,physiological and biochemical characteristic indicate the strain K6 is very similar to Candida that is 98% homologous to yeasts.According to the low E value with high score and very closely phylogenetic relationships,strain K6 can be preliminary determined as Candida.The fermentation time for strain K6 using cassava starch as feedstock can be reduced 7~10 hours.The ethanol yield of strain K6 from all three types of feedstock is increased 8.8%.These indicate that the strain K6 can decrease the volatile acid,shorten the fermentation time and increase ethanol yield.