食品科学

• 生物工程 • 上一篇    下一篇

羊羔美酒大曲中酵母菌多样性及分子鉴定

李 艳,董振玲,牟德华   

  1. 1.河北科技大学生物科学与工程学院,河北 石家庄 050018;2.河北省发酵工程技术研究中心,河北 石家庄 050018
  • 出版日期:2014-03-15 发布日期:2014-04-04

Diversity and Molecular Biological Identification of Yeast Strains from Yanggaomeijiu Liquor Fermentation Starter (Daqu)

LI Yan, DONG Zhen-ling, MOU De-hua   

  1. 1. College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang 050018, China;
    2. Research & Development Center for Fermentation Engineering of Hebei Province, Shijiazhuang 050018, China
  • Online:2014-03-15 Published:2014-04-04

摘要:

目的:分离和鉴定羊羔美酒大曲中的酵母菌,探寻酵母菌群多样性组成,为深入研究羊羔美酒的风味特征奠定基础。方法:对羊羔美酒大曲实施多点采样、混合研磨、无菌水梯度稀释、平板画线分离、挑取酵母菌单菌落。酵母菌的形态鉴定采取菌落特征和显微细胞特征结合的方法,分子鉴定采用5.8S rDNA-ITS区域限制性内切酶片段长度多态性(restriction fragment length polymorphism,RFLP)分析及序列分析法。结果:从羊羔美酒大曲中共分离出474 株酵母菌,传统形态学鉴定为14 种形态类型,经5.8S rDNA-ITS区域RFLP分析法区分为6 种分子类型。经基因序列分析,将其鉴定为分属于6 个属的6 种酵母菌,分别为:异常毕赤酵母(Pichia anomala)、酿酒酵母(Saccharomyce cerevisia)、阿氏丝孢酵母(Trichosporon asahii)、黏质红酵母(Rhodotorula mucilaginosa)、浅白隐球酵母(Cryptococcus albidus)、东方伊萨酵母(Issatchenkia orientalis)。结论:羊羔美酒大曲中酵母菌多样性丰富,除酿酒酵母外,还含有多种酵母菌辅助代谢产生各种风味物质,其中酿酒酵母为主要优势菌群。

关键词: 羊羔美酒大曲, 酵母菌, 形态分类, 5.8S rDNA-ITS区域RFLP分析

Abstract:

The aims of this work were to isolate and identify yeast strains from Yanggaomeijiu liquor fermentationstarter (Daqu) and to explore the diversity of yeast in Yanggaomeijiu Daqu. Methods: To analyze Yanggaomeijiu Daqu,multipoint sampling, mixing and grinding the samples, a serial dilution with sterile water, streak plating and single colonypicking were used in this study. Conventional microbiological analysis and RFLP analysis of the 5.8S-ITS region wereconducted to identify the yeast species. Results: A total of 474 yeast isolates were directly obtained from YanggaomeijiuDaqu, and they can be divided into 14 different groups by conventional microbiological analyses and into 6 genotypes byRFLP analysis of the 5.8S-ITS region. By gene sequencing, 6 different yeast species belonging to 6 genera were detectedin the Daqu samples tested, including Pichia anomala, Saccharomyce cerevisia, Trichosporon asahii, Rhodotorulamucilaginosa, Cryptococcus albidus and Issatchenkia orientalis. Conclusions: The yeast diversity in Yanggaomeijiu Daquwas abundant. Besides Saccharomyce cerevisia, there were various yeast species contributing to various kinds of flavorsubstances, and the predominant yeast was Saccharomyce cerevisia.

Key words: Yanggaomeijiu Daqu, yeast, morphological classification, RFLP analysis of 5.8S rDNA-ITS region