关键词：
羊羔美酒大曲;酵母菌;形态分类;5.8S rDNA-ITS区域RFLP分析
摘 要：
目的:分离和鉴定羊羔美酒大曲中的酵母菌,探寻酵母菌群多样性组成,为深入研究羊羔美酒的风味特征奠定基础。方法:对羊羔美酒大曲实施多点采样、混合研磨、无菌水梯度稀释、平板画线分离、挑取酵母菌单菌落。酵母菌的形态鉴定采取菌落特征和显微细胞特征结合的方法,分子鉴定采用5.8S rDNA-ITS区域限制性内切酶片段长度多态性(restriction fragment length polymorphism,RFLP)分析及序列分析法。结果:从羊羔美酒大曲中共分离出474株酵母菌,传统形态学鉴定为14种形态类型,经5.8S rDNA-ITS区域RFLP分析法区分为6种分子类型。经基因序列分析,将其鉴定为分属于6个属的6种酵母菌,分别为:异常毕赤酵母(Pichia anomala)、酿酒酵母(Saccharomyce cerevisia)、阿氏丝孢酵母(Trichosporon asahii)、黏质红酵母(Rhodotorula mucilaginosa)、浅白隐球酵母(Cryptococcus albidus)、东方伊萨酵母(Issatchenkia orientalis)。结论:羊羔美酒大曲中酵母菌多样性丰富,除酿酒酵母外,还含有多种酵母菌辅助代谢产生各种风味物质,其中酿酒酵母为主要优势菌群。
译 名：
Diversity and Molecular Biological Identification of Yeast Strains from Yanggaomeijiu Liquor Fermentation Starter(Daqu)
作 者：
LI Yan;DONG Zhen-ling;MOU De-hua;College of Bioscience and Bioengineering,Hebei University of Science and Technology;Research & Development Center for Fermentation Engineering of Hebei Province;
关键词：
Yanggaomeijiu Daqu;;yeast;;morphological classification;;RFLP analysis of 5.8S rDNA-ITS region
摘 要：
Purpose: The aims of this work were to isolate and identify yeast strains from Yanggaomeijiu liquor fermentation starter(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 colony picking were used in this study. Conventional microbiological analysis and RFLP analysis of the 5.8S-ITS region were conducted to identify the yeast species. Results: A total of 474 yeast isolates were directly obtained from Yanggaomeijiu Daqu, and they can be divided into 14 different groups by conventional microbiological analyses and into 6 genotypes by RFLP analysis of the 5.8S-ITS region. By gene sequencing, 6 different yeast species belonging to 6 genera were detected in the Daqu samples tested, including Pichia anomala, Saccharomyce cerevisia, Trichosporon asahii, Rhodotorula mucilaginosa, 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 flavor substances, and the predominant yeast was Saccharomyce cerevisia.
