四川泡菜中酵母菌的分离筛选及其应用研究的中期报告摘要：本研究旨在对四川泡菜中的酵母菌进行分离筛选，并进一步探讨其在泡菜制作上的应用。首先，对不同来源的泡菜样品进行酵母菌分离，并通过形态学特征、生理生化特性以及16srRNA基因测序等手段对分离出的菌株进行鉴定和分类。结果表明，共分离出菌株33个，其中属于酵母菌门的菌株共有24个，分别属于9个不同属。接着，选取其中几个菌株进行泡菜发酵实验，并分别对其进行了生理指标和感官评价的测定。结果表明，其中某些菌株可以有效地促进泡菜的发酵，使其pH值下降并增加口感的酸度，同时提高了泡菜的风味和口感。关键词：四川泡菜；酵母菌；分离筛选；应用研究Abstract:TheaimofthisstudywastoisolateandscreentheyeaststrainsinSichuanpicklesandfurtherexploretheirapplicationinpickleproduction.Firstly,yeaststrainswereisolatedfrompicklesofdifferentsources,andtheisolatedstrainswereidentifiedandclassifiedbymorphologycharacteristics,physiologicalandbiochemicalcharacteristics,and16srRNAgenesequencing.Theresultsshowedthatatotalof33strainswereisolated,ofwhich24strainsbelongedtotheyeastkingdomandbelongedto9differentgenera.Secondly,severalstrainswereselectedforpicklefermentationexperiments,andtheirphysiologicalindicatorsandsensoryevaluationweredeterminedrespectively.Theresultsshowedthatsomestrainscaneffectivelypromotethefermentationofpickles,reducethepHvalueandincreasetheacidityoftaste,whileimprovingtheflavorandtasteofpickles.Keywords:Sichuanpickles;Yeaststrains;Isolationandscreening;Applicationresearch