杨 姗²，张其圣^2，4，伍亚龙³，史梅莓⁴，吕鹏军⁴，杨博文⁴，刘大群⁵，汪冬冬^2，4*，尹礼国^1*

（1.宜宾学院农林与食品工程学部固态发酵资源利用四川省重点实验室，宜宾644007；

2.四川东坡中国泡菜产业技术研究院，眉山620000；

3.四川益动源生物科技有限公司，眉山620000；

4.四川省食品发酵工业研究设计院有限公司，成都611130；

5.农业农村部蔬菜采后保鲜与加工重点实验室（部省共建），杭州310000）

摘要：膜醭的出现是泡菜腐败的典型特征之一。目前对膜醭形成的影响因素尚不明确，难以实现对泡菜膜醭问题的有效控制。该文以产膜菌膜醭毕赤酵母Y019作为研究对象，通过分析该菌株的代谢特性，探究环境因子及抑菌物质对菌株在蔬菜发酵体系中产膜的影响，以明确膜醭形成的关键控制点。结果表明，膜醭毕赤酵母Y019膜醭成熟时的活菌数达到7.06lgCFU/mL，葡萄糖和果糖消耗量分别达到21.16%和16.84%，发酵过程中产生柠檬酸、消耗D-苹果酸。膜醭毕赤酵母Y019形成膜醭受环境因子影响，隔绝氧气能抑制膜醭形成，控制盐度大于7%、温度低于15℃、酸度大于1%和搅动能在一定程度上延缓膜醭形成速度。植物源抑菌物质中，1%添加量的大蒜能显著抑制膜醭形成，1%添加量的生姜、芹菜、紫苏能延缓膜醭形成速度；化学合成抑菌物质中，0.02%脱氢乙酸钠能显著抑制膜醭形成，0.05%苯甲酸钠和0.05%山梨酸钾均能在一定程度上抑制膜醭形成。该研究为有效控制泡菜中膜醭毕赤酵母所致“生花”问题提供了有益的参考。

关键词：膜醭；膜醭毕赤酵母Y019；代谢特性；环境因子；抑菌物质

中图分类号：TS255.5 文献标识码：A 文章编号：1674-506X（2025）06-0001-0007

Study on the Influencing Factors of Pellicle Production by Pichia membranaefaciens Y019

YANG Shan²，ZHANG Qisheng^2，4，WU Yalong³，SHI Meimei⁴，LÜ Pengjun⁴，YANG Bowen⁴，LIU Daqun⁵，WANG Dongdong^2，4*，YIN Liguo^1*

（1.Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province，Faculty of Agriculture Forestry

and Food Engineering，Yibin University，Yibin 644007，China；

2.Sichuan Dongpo Chinese Paocai Industrial Technology Research Institute，Meishan 620000，China；

3.Sichuan Eden Biology Technology Co.，Ltd.，Meishan 620000，China；

4.Sichuan Food and Fermentation Industry Research & Design Institute Co.，Ltd.，Chengdu 611130，China；

5.Key Laboratory of Postharvest Preservation and Processing of Vegetables，Ministry of Agriculture and Rural Affairs

（Jointly Built by Ministry and Province），Hangzhou 310000，China）

Abstract: The formation of pellicle is one of the typical characteristics of paocai spoilage. Currently，the factors influencing pellicle formation are not clear，making it difficult to effectively control pellicle issue in paocai. In this paper，Pichia membranaefaciens Y019，a pellicle-forming strain，was selected as the research subject. By analyzing its metabolic characteristics， the effects of environmental factors and antimicrobial agents on pellicle formation of the strain in a vegetable fermentation system were investigated，aiming to identify key control points for pellicle formation. Results showed that when the pellicle of Pichia membranaefaciens Y019 matured， the viable cell count reached 7.06 lg CFU/mL， with the consumption of 21.16% glucose and 16.84% fructose， respectively. Citric acid was produced during fermentation，while D-malic acid was consumed. Pellicle formation by Pichia membranaefaciens Y019 was influenced by environmental factors，isolation of oxygen inhibited pellicle formation，maintaining salt concentration above 7%，temperature below 15 ℃，acidity above 1%，and agitation could delay the pellicle formation rate to some extent. Among plant-derived antimicrobial substances，1% garlic addition amount significantly inhibited pellicle formation，while 1% ginger，celery，and perilla delayed pellicle formation rate. Among synthetic antimicrobial agents，0.02% sodium dehydroacetate significantly inhibited pellicle formation， and 0.05% sodium benzoate and 0.05% potassium sorbate also inhibited pellicle formation to some extent. This study provides useful reference for the effective control of “flowering” caused by Pichia membranaefaciens.

Keywords： membrane；Pichia membranaefaciens Y019；metabolic characteristics；environmental factor；bacteriostatic substance

doi: 10.3969/j.issn.1674-506X.2025-003