关键词: 慕萨莱思, 酵母菌, 表型特征, 多样性, 优势菌

Abstract: Objective: To investigate the phenotype diversity and dominant species of yeasts during spontaneous fermentation process of Musalais from Xinjiang, and explore the effect of traditional technology on yeast community. Methods: A total of 19 samples were collected from the traditional spontaneous fermentation process of Musalais (including grapes, grape juice, boiled juice and fermentation broth) to analyze yeast phenotype diversity and corresponding dominant species. The isolated strains from these samples were typed and representative strains were selected for colony characteristic analysis on Wallerstein laboratory nutrient agar (WL nutrient agar) and grouped by unweighted pair group method with arithmetic mean (UPGMA) method and primarily identified according to their morphological and physiological characteristics. Results: Totally 217 isolates, 13 types based on WL agar culture, and 8 phenotype groups from 13 representative strains were harvested. Meanwhile, 7 generaand 13 species were primarily identified. The diversity of yeasts was associated with spontaneous fermentation of Musalais. Hanseniaspora spp. was the dominant strain in grape skin, grape juice and boiled grape juice. Saccharomyces cerevisiae is a starter and the only dominant strain during spontaneous fermentation of Musalais; however, other yeast species were also occasionally observed in fermentation broth. Conclusion: Almost all yeasts from grapes are killed by boiling during the production of Musalais. S. cerevisiae may come from brewing utensils and locations, and has high adaptability to spontaneous fermentation of Musalais.

Key words: Musalais, yeast, phenotype characteristics, diversity, dominant species