Abstract
The heat-resistant strain was isolated and identified by morphological features and ITS rDNA gene sequence analysis. Some physiological and biochemical characteristics of the strain were examined by carbon source utilization experiment. The thermal stability and acid-base stability of the strain were examined by heat and acid-base treatment. With the ultrasonic technology, the polysaccharides, reducing sugar and pigment in cells were examined. The results indicated that the strain SR-1 belongs to Sporobolomyces carnicolor. It was heat-resistant, and grew stably after heat treatment at 80 ℃ for 5~30 min, and at 90 ℃ for 15 min. However, it couldn't grow after treated at 90 ℃ for 20 min. The strain could grow well at pH 6.0~8.0, but could survive under pH 3.0. Hydrochloric acid with 200, 400, 600 and 800 W ultrasound were used to break the cell wall, the supernatant contained 6.02~7.86 mg/mL of reducing sugar, 32.93~41.78 mg/mL of polysaccharide, and the absorption peaks of mycelium pigments were found at waves of 414, 539 and 634 nm.
Publication Date
2-28-2020
First Page
38
Last Page
41,118
DOI
10.13652/j.issn.1003-5788.2020.02.007
Recommended Citation
Cai-qin, LIU; Xing-hu, WEI; Nan, WANG; Wei-qing, CHEN; Hong, CHEN; Yun, LV; and Gang, ZHENG
(2020)
"Screening and characteristics of heat-resistant strain from concentrated carrot juice,"
Food and Machinery: Vol. 36:
Iss.
2, Article 7.
DOI: 10.13652/j.issn.1003-5788.2020.02.007
Available at:
https://www.ifoodmm.cn/journal/vol36/iss2/7
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