食品科学 ›› 2020, Vol. 41 ›› Issue (12): 143-149.doi: 10.7506/spkx1002-6630-20190430-292

• 生物工程 • 上一篇    下一篇

茅台镇酱香白酒不同酿造区域可培养酵母种群结构多样性分析

罗方雯,黄永光,涂华彬   

  1. (1.贵州大学酿酒与食品工程学院,贵州省发酵工程与生物制药重点实验室,贵州 贵阳 550025;2.贵州茅台酒厂(集团)习酒有限责任公司,贵州 习水 564622)
  • 出版日期:2020-06-25 发布日期:2020-06-22
  • 基金资助:
    贵州省科技支撑计划项目(201742920301120418);贵州省重点基金项目(黔科合基础[2017]1405); 贵州省科技平台及人才团队计划项目(黔科合平台人才[2016]5637);贵州省科技重大专项(黔科合重大专项字[2015]6012)

Structure and Diversity of Culturable Yeast Populations in Different Maotai-flavor Liquor Brewing Regions of Maotai Town, Guizhou Province

LUO Fangwen, HUANG Yongguang, TU Huabin   

  1. (1. Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 2. Guizhou Moutai Brewry (Group) Xijiu Co. Ltd., Xishui 564622, China)
  • Online:2020-06-25 Published:2020-06-22

摘要: 开展茅台镇酱香型白酒不同酿造区域可培养酵母种群结构多样性研究,探索环境与大曲中酵母种群结构的多样性特征。通过样品采集、可培养酵母分离和26S rDNA鉴定,从环境和大曲样品中共分离获得568 株酵母菌,共送检202 株酵母。其中从环境样品中共分离334 株酵母,鉴定为14 个属、25 个种以及1 株uncultured yeast;从大曲中共分离223 株酵母,鉴定为12 个属、20 个种以及1 株uncultured fungus。环境和大曲共有10 种相同酵母菌种群;环境中主要优势种酵母为Wickerhamomyces anomalus、Saccharomyces cerevisiae和Hyphopichia burtonii;大曲的主要优势种为W. anomalus和Saccharomycopsis fibuligera。环境和大曲中的酵母在数量上多样性明显,但酵母在种水平上多样性不明显。其中,Nectaromyces rattus、Wickerhamomyces sp. H1Y23、Issatchenkia sp. S612Y5、Wickerhamomyces pijperi、Trichosporon faecale、Kazachstania sp. IMB190R、Pseudozyma sp.、Kazachstania solicola、Torulaspora sp. Z8Y10和Helicoceras oryzae为首次从酱香型白酒酿造过程中分离获得的酵母菌株。

关键词: 酱香型白酒, 酿造区域环境样品, 大曲, 酵母种群结构多样性

Abstract: The structure and diversity of cultural yeast populations in different Maotai-flavor liquor brewing regions of Maotain town, Guizhou province were studied. Yeast samples were collected from the brewing environment and the fermentation starter, Daqu. A total of 568 yeast strains were obtained and identified by 26S rDNA gene sequencing, 334 of which came from the brewing environment and identified as 25 species and 1 uncultured yeast strain in 14 genera, while the remaining 223 were derived from Daqu were identified as 20 species and 1 uncultured fungal strain in 12 genera. Ten yeast populations were common to both. The dominant species in the environment were Wickerhamomyces anomalus, Saccharomyces cerevisiae and Hyphopichia burtonii while those in Daqu were W. anomalus and Saccharomycopsis fibuligera. The diversity of yeast in the environment and Daqu was significant quantitatively but at the species level. To our knowledge, this study is the first to isolate Nectaromyces rattus, Wickerhamomyces sp. H1Y23, Issatchenkia sp. S612Y5, Wickerhamomyces pijperi, Trichosporon faecale, Kazachstania sp. IMB190R, Pseudozyma sp., Kazachstania solicola, Torulaspora sp. Z8Y10 and Helicoceras oryzae from the Maotai-flavor liquor brewing process.

Key words: Maotai-flavor liquor, environmental samples from brewing regions, Daqu, yeast population structure diversity

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