10 commonly used strains in the production of traditional food
For our country's beer, yeast, fermented bean curd, soy sauce, vinegar and other advantages of traditional food industries, select brewer's yeast, pichia abnormalis, Candida tropicalis, Mucor curly, Aspergillus oryzae, Aspergillus niger, Aspergillus purple, Corynebacterium glutamicum, Acetobacter pasteurii, Clostridium cordii and other 10 important production strains, based on phenotypic characteristics, phylogenetic characteristics and genotypic characteristics, respectively, carried out 10 strains classification system and identification and evaluation technology research.
Through the research on the taxonomic system of 10 strains, the taxonomic status of 10 strains commonly used in the production of dominant traditional foods in our country was clarified, which provided a scientific basis for clarifying the misuse of strain names, homonyms or foreign bodies with the same name. The research preliminarily established a species-level multiphase identification method of Saccharomyces cerevisiae, Candida tropicalis and Pichia anomalis strains based on nucleic acid sequence analysis method (26S rDNA D1/D2 region gene fragment), combined with physiological and biochemical characteristics analysis, morphological characteristics analysis and Biolog automatic microbial analysis system. Based on the culture characteristics and micromorphology of the strains as the main basis, the species-level multiphase identification technology of Corynebacterium glutamicum, Aspergillus oryzae, Aspergillus niger and Aspergillus purple was preliminarily established, combined with nucleic acid sequence analysis technology (ITS1-5.8S-ITS2 region gene fragment), functional gene analysis technology, physiological and biochemical characteristics analysis, morphological characteristics analysis and Biolog automatic microbial analysis system. The species-level multiphase identification technology of Corynebacterium glutamicum, Acetobacter pasteurii and Clostridium coli was preliminarily established.
The research was funded by the National "Eleventh Five-Year" Science and Technology Support Program Project "Advantageous Traditional Food Industry Strain Appraisal and Evaluation Technology and Safety Management System" (2007BAK36B06). The current research work is progressing smoothly. Draft technical specifications for the identification and evaluation of 10 strains, including "Technical Regulations for the Identification of Saccharomyces cerevisiae for Food Production", stipulate the identification and application scope of strains for food production, terms and definitions, identification principles of strains, identification process, operation steps, and evaluation of results. Currently, the draft standards are being further revised and improved. The next research plan will further improve the technical methods for the identification and evaluation of strains, and modify and supplement the technical specifications for the identification of strains. The research results will provide strong support for the overall improvement of the technical level of strain identification and evaluation in our country's advantageous traditional food industry.
