来自新西兰毛利人传统马铃薯发酵剂培养物的酵母分离株的表型和基因型特征分析。
Phenotypic and genotypic characterisation of and yeast isolates from a traditional New Zealand Māori potato starter culture.
作者信息
Sun Jia, Silander Olin, Rutherfurd-Markwick Kay, Wen Daying, Davy Tanya Poi-Poi, Mutukumira Anthony N
机构信息
School of Food and Advanced Technology, Massey University, Auckland, New Zealand.
School of Natural and Computational Sciences, Massey University, Auckland, New Zealand.
出版信息
Curr Res Food Sci. 2022 Aug 19;5:1287-1294. doi: 10.1016/j.crfs.2022.08.004. eCollection 2022.
Parāroa Rēwena is a traditional Māori sourdough produced by fermentation using a potato starter culture. The microbial composition of the starter culture is not well characterised, despite the long history of this product. The morphological, physiological, biochemical and genetic tests were conducted to characterise 26 lactic acid bacteria (LAB) and 15 yeast isolates from a Parāroa Rēwena potato starter culture. The results of sugar fermentation tests, API 50 CHL tests, and API ID 32 C tests suggest the presence of four different LAB phenotypes and five different yeast phenotypes. 16S rRNA and 26S rRNA sequencing identified the LAB as and the yeast isolates as , respectively. Multilocus sequence typing (MLST) of the isolates indicated that they had identical genotypes at the MLST loci, to . subsp. IBB 3423 or . subsp. F19. This study provides new insights into the microbial composition of the traditional sourdough Parāroa Rēwena starter culture.
帕拉罗阿·雷韦纳是一种传统的毛利酸面团，由使用马铃薯发酵剂培养物发酵制成。尽管该产品历史悠久，但其发酵剂培养物的微生物组成尚未得到充分表征。进行了形态学、生理学、生物化学和遗传学测试，以表征来自帕拉罗阿·雷韦纳马铃薯发酵剂培养物的26株乳酸菌（LAB）和15株酵母分离株。糖发酵试验、API 50 CHL试验和API ID 32 C试验结果表明存在四种不同的LAB表型和五种不同的酵母表型。16S rRNA和26S rRNA测序分别将LAB鉴定为 ，酵母分离株鉴定为 。对 分离株的多位点序列分型（MLST）表明，它们在MLST位点具有相同的基因型，与 亚种IBB 3423或 亚种F19相同。本研究为传统酸面团帕拉罗阿·雷韦纳发酵剂培养物的微生物组成提供了新的见解。
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