食品科学

• 生物工程 • 上一篇    下一篇

传统发酵牦牛酸乳中酵母菌的分子生物学鉴定

谢 婕1,2,赵 欣3,骞 宇3,李 键4,5,陈炼红4,5,陈 娟5,索化夷1,2,*   

  1. 1.西南大学食品科学学院,重庆 400715;2.西南大学 重庆市特色食品工程技术研究中心,重庆 400715;
    3.重庆第二师范学院生物与化学工程系,重庆 400067;4.西南民族大学青藏高原研究院,四川 成都 610041;
    5.西南民族大学生命科学与技术学院,四川 成都 610041
  • 出版日期:2015-06-15 发布日期:2015-06-07

Molecular Identification of Yeasts Isolated from Traditional Fermented Yak Milk

XIE Jie1,2, ZHAO Xin3, QIAN Yu3, LI Jian4,5, CHEN Lianhong4,5, CHEN Juan5, SUO Huayi1,2,*   

  1. 1. College of Food Science, Southwest University, Chongqing 400715, China; 2. Chongqing Special Food Programme and Technology
    Research Center, Southwest University, Chongqing 400715, China; 3. School of Biological and Chemical Engineering, Chongqing University
    of Education, Chongqing 400067, China; 4. Institute of Qinghai-Tibetan Plateau, Southwest University for Nationalities, Chengdu
    610041, China; 5. College of Life Science and Technology, Southwest University for Nationalities, Chengdu 610041, China
  • Online:2015-06-15 Published:2015-06-07

摘要:

通过提取羊八井地区传统发酵牦牛酸乳中分离到的36 株酵母菌的基因组DNA,经聚合酶链式反应(polymerase chain reaction,PCR)扩增其26S rDNA并测定序列,将序列输入GenBank中通过基本局部序列检索工具(Basic Local Alignment Search Tool,BLAST)检索确定种属(同源性≥99%)。结果表明:传统发酵牦牛酸乳中酵母菌主要为马克斯克鲁维酵母17 株(47.2%)、酿酒酵母6 株(16.7%)、平常假丝酵母5 株(13.9%)、喜仙人掌毕赤酵母4 株(11.1%)、发酵毕赤酵母3 株(8.3%),1 株鉴定失败。并构建系统发育进化树结合分子鉴定结果分析酵母菌的遗传多样性。

关键词: 牦牛酸乳, 酵母菌, 基因组DNA, 聚合酶链式反应, 26S rDNA

Abstract:

The 36 yeast strains isolated from traditional fermented yak milk in Yangbajing area were identified by PCR
amplification and sequencing of 26S rDNA from their genomic DNAs and search for homologous sequences in the GenBank
database with Basic Local Alignment Search Tool (BLAST) (identity ≥ 99%). The results showed that there were 5
main yeast species identified in traditional fermented yak milk, including 17 Kluyveromyces marxianus strains (47.2%),
6 Saccharomyces cerevisiae strains (16.7%), 5 Candida inconspicua strains (13.9%), 4 Pichia cactophila strains (11.1%),
3 Pichia fermentans strains (8.3%), and one unsuccessfully identified strain. Furthermore, the phylogenetic tree of the
36 yeast strains based on the 26S rDNA D1/D2 domain sequences was established to analyze the genetic diversity.

Key words: yak yogurt, yeast, genomic DNA, polymerase chain reaction (PCR), 26S rDNA

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