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

doi:10.7506/spkx1002-6630-201405029

Abstract

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

LI Yan, DONG Zhen-ling, MOU De-hua. Diversity and Molecular Biological Identification of Yeast Strains from Yanggaomeijiu Liquor Fermentation Starter (Daqu)[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201405029.

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

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