食品科学 ›› 2020, Vol. 41 ›› Issue (2): 166-172.doi: 10.7506/spkx1002-6630-20190109-100

• 生物工程 • 上一篇    下一篇

接种不同嗜杀特性的酿酒酵母对赤霞珠发酵中酵母多样性的影响

孙悦,张方方,褚遂兴,李佳幸,邵帅,张军翔   

  1. (1.宁夏大学葡萄酒学院,宁夏 银川 750021;2.湖北省酵母功能重点实验室,湖北 宜昌 443003)
  • 出版日期:2020-01-25 发布日期:2020-01-19
  • 基金资助:
    宁夏自然科学基金项目(2018AAC03046);宁夏大学科学研究基金项目(ZR1728); 宁夏自治区“十三五”重大科技项目(2016BZ06)

Effects of Saccharomyces cerevisiae Strains with Different Killer Activities on Yeast Diversity during Inoculated Fermentation of Cabernet Sauvignon

SUN Yue, ZHANG Fangfang, CHU Suixing, LI Jiaxing, SHAO Shuai, ZHANG Junxiang   

  1. (1. School of Wine, Ningxia University, Yinchuan 750021, China; 2. Hubei Provincial Key Lab of Yeast Function, Yichang 443003, China)
  • Online:2020-01-25 Published:2020-01-19

摘要: 以赤霞珠葡萄为原料,分别接种不同嗜杀特性的酿酒酵母(Saccharomyces cerevisiae)菌株NXU17-26(中性)、UCD522(敏感菌株)和UCD2610(嗜杀菌株),并以自然发酵为对照,研究各菌株对赤霞珠葡萄酒的发酵特征及发酵中酵母菌多样性的影响。结果表明,接种发酵在启酵和发酵速度上显著快于自然发酵。WLN培养基将分离到的480 株酵母菌鉴定为7 种类型,26S rDNA D1/D2序列分析进一步将其鉴定为4 属5 种:葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)、克鲁维毕赤酵母(Pichia kluyveri)、伯顿丝孢毕赤酵母(Hyphopichia burtonii)、S. cerevisiae、库徳毕赤酵母(Pichia kudriavzevii)。这4 属5 种的酵母均存在于自然发酵中,而接种发酵中仅有H. uvarum和S. cerevisiae两种酵母,接种发酵中酵母菌多样性较低。Interdelta指纹图谱分析表明,所接种的酿酒酵母菌株是相应发酵中的优势菌株:接种中性酵母NXU17-26的发酵中,NXU17-26的基因型占比为63.46%;接种敏感菌株UCD522中,UCD522的基因型占比为44.68%,野生酿酒酵母NXU18-15表现出较强的竞争力,基因型占比为34.04%;接种嗜杀酵母UCD2610的发酵中,UCD2610的基因型占比为62.74%。非加权算术平均数法聚类分析表明,分离自同一发酵中的不同酿酒酵母菌株间的遗传差异性较小;分离自不同发酵中的酿酒酵母菌株间遗传差异性较大。

关键词: 葡萄酒, 接种发酵, 赤霞珠, Interdelta指纹图谱

Abstract: In this study, Cabernet Sauvignon was inoculated with different strains of Saccharomyces cerevisiae, NXU17-26 (natural strain), UCD522 (sensitive strain) and UCD2610 (killer strain), or naturally fermented (control) in order to investigate the effects of these yeast strains on the fermentation performance and yeast diversity during the fermentation process. The results showed that the inoculated strains initiated fermentation more rapidly and exhibited a higher fermentation rate compared to spontaneous fermentation. A total of 480 yeast isolates were classified into 7 phenotypes by using Wallerstein Laboratory Nutrient (WLN) agar. In addition, 26S rDNA D1/D2 domain sequence analysis found that they belonged to 5 species in 4 genera: Hanseniaspora uvarum, Pichia kluyveri, Hyphopichia burtonii, S. cerevisiae and Pichia kudriavzevii. All of the yeast species were found in the spontaneous fermentation, while the yeasts isolated from the inoculated fermentations were H. uvarum and S. cerevisiae. Interdelta fingerprints showed that the inoculated yeasts were the dominant strains in the corresponding fermentations. The natural strain NXU17-26 accounted for 63.46% of the S. cerevisiae strains isolated from the fermentation inoculated with NXU17-26. In the fermentation inoculated with it, the sensitive strain UCD522 accounted for 44.68% of the S. cerevisiae strains isolated, while the indigenous S. cerevisiae NXU18-15 showed strong competitiveness with a percentage of 34.04%. The killer strain UCD2610 accounted for 62.74% of the S. cerevisiae strains during the corresponding fermentation. According to UPGMA cluster analysis, the genetic diversity among S. cerevisiae strains isolated from the same fermentation was small, while the genetic diversity between S. cerevisiae strains isolated from different fermentations was large.

Key words: wine, inoculated fermentation, Cabernet Sauvignon, Interdelta fingerprinting

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