红提葡萄中酵母菌多样性的研究
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摘要
为研究红提葡萄酵母菌多样性,以石河子地区的红提葡萄为原料,采用传统分离培养方法从中筛选酵母菌,并通过形态观察、生理生化试验及分子生物学技术对其进行鉴定。结果表明,共筛选鉴定出24株酵母菌。其中毕赤酵母属(Pichia)16株、汉逊酵母属(Hanseniaspora)4株、梅奇酵母属(Metschnikowia)4株。库德毕赤酵母(Pichia kudriavzevii)为优势种,占分离菌株的50%。该研究可为红提葡萄酵母菌资源的开发与利用提供理论依据。
In order to study the diversity of yeast in red grape, using the red grape in Shihezi as material, the yeasts were screened by traditional isolation and culture method and identified by morphologic observation, physiological and biochemical test and molecular biological technique. The results showed that the 24 yeasts were screened and identified, 16 strains were Pichia, 4 strains were Hanseniaspora, and 4 strains were Metschnikowia.Pichia kudriavzevii was the dominant species, which accounted for 50%. The study provided a theoretical basis for the development and utilization of yeas resources.
In order to study the diversity of yeast in red grape, using the red grape in Shihezi as material, the yeasts were screened by traditional isolation and culture method and identified by morphologic observation, physiological and biochemical test and molecular biological technique. The results showed that the 24 yeasts were screened and identified, 16 strains were Pichia, 4 strains were Hanseniaspora, and 4 strains were Metschnikowia.Pichia kudriavzevii was the dominant species, which accounted for 50%. The study provided a theoretical basis for the development and utilization of yeas resources.
引文
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[15]杨莹,徐艳文,薛军侠,等.WL营养琼脂对葡萄酒相关酵母的鉴定效果验证[J].微生物学杂志,2007c,27(5):75-78.
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[20]ESTEVEZARZOSO B.Isolation and identification of yeasts associated with vineyard and winery by RFLP analysis of ribosomal genes and mitochondrial DNA[J].Microbiol Res,2002,157(4):267-274.
[21]YAMAGUCHI K.Isolation and identification of MRSA[J].Nihon Naika Gakk Zasshi,1992,81(10):1599-1603.
[22]CHEN D R,LI J J.Isolation and identification of strain NB0701 producing anti-MRSA[J].Biotechnology,2008,18(2):24-26.
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[24]FLEET G H.Yeasts in dairy products[J].J Appl Bacteriol,2010,68(3):199-211.
[25]QUEROL A,FLEET G.Yeasts in food and beverages[M].Springer Berlin Heidelberg,2006.
[26]黄静.鲜食葡萄酿酒特性及葡萄酒品质的研究[D].石河子:石河子大学,2014.
[27]都晗,梁艳英,王鑫,等.酿酒和鲜食葡萄酿造起泡葡萄酒品质差异研究[J].中国酿造,2018,37(12):22-27.
[2]贾春凤,贾志军,朱维红,等.红提葡萄酒发酵酵母菌的分离及耐受性研究[J].中国酿造,2016,35(6):76-80.
[3]李旭升,潘振东,吴碧玉,等.四川家庭自酿葡萄酒质量现状的初步调查[J].中国酿造,2015,34(8):115-118.
[4]LODDER J,RIJ K V.The yeasts:a taxonomic study[J].Anton Leeuw,1953,19(1):275-276.
[5]毛志群,张伟,马雯.分子生物技术在酵母菌分类中的应用进展[J].河北农业大学学报,2002,25(z1):230-233.
[6]BARNETT JA,PAYNE RW,YARROW D.Yeasts:Characteristic sand identification[M].2nd edition.Cambridge:Cambridge University Press,1990.
[7]王泽举.新疆、甘肃地区葡萄酒相关酵母菌的鉴定及多样性研究[D].杨凌:西北农林科技大学,2008.
[8]徐亚男,张彦位,刘研,等.优良酵母菌连续混合发酵赤霞珠葡萄酒的研究[J].中国酿造,2014,33(5):85-89.
[9]马文瑞,魏玉洁,邹弯,等.新疆葡萄酒高产酸酿酒酵母菌的筛选和发酵条件优化[J].食品与发酵工业,2017,43(7):134-140.
[10]李双石,苏宁,梁恒宇,等.蛇龙珠葡萄酵母菌种群多样性和生态分布特征[J].中国酿造,2011,30(5):20-23.
[11]李慧,王惠玲,吴雅琨,等.天然葡萄酒酵母菌种的分离、鉴定和酿造性能评价[J].食品与发酵工业,2010,36(11):14-20.
[12]杨雨蒙,徐敬国,胡伊旻,等.夏黑葡萄附生酵母菌分离及多相分类鉴定[J].食品工业科技,2017,38(22):100-104,113.
[13]芦文娟.新疆塔城地区原料乳及奶酪中酵母菌多样性的研究[D].石河子:石河子大学,2016.
[14]杨雪峰,苏龙,刘树文.利用WL营养培养基鉴定葡萄酒中的相关酵母菌[J].中外葡萄与葡萄酒,2006(4):4-7.
[15]杨莹,徐艳文,薛军侠,等.WL营养琼脂对葡萄酒相关酵母的鉴定效果验证[J].微生物学杂志,2007c,27(5):75-78.
[16]BAGHERI B,BAUER F F,SETATI M E.The diversity and dynamics of indigenous yeast communities in grape must from vineyards employing different agronomic practices and their influence on wine fermentation[J].S Afr J EnolViticult,2015,36(2):243-251.
[17]COUTO M M B,REIZINHO R G,DUARTE F L.Partial 26S r DNA restriction analysis as a tool to characterise non-Saccharomyces yeasts present during red wine fermentations[J].Int J Food Microbiol,2005,102(1):49-56.
[18]BARNETT J A,PAYNE R W,YARROW D.Yeasts:Characteristics and identification,3rd Edition[J].Pediatr Dermatol,2001,18(6):547-547.
[19]MERCADO L,DALCERO A,MASUELLI R,et al.Diversity of Saccharomyces strains on grapes and winery surfaces:Analysis of their contribution to fermentative flora of Malbec wine from Mendoza(Argentina)during two consecutive years[J].Food Microbiol,2007,24(4):403-412.
[20]ESTEVEZARZOSO B.Isolation and identification of yeasts associated with vineyard and winery by RFLP analysis of ribosomal genes and mitochondrial DNA[J].Microbiol Res,2002,157(4):267-274.
[21]YAMAGUCHI K.Isolation and identification of MRSA[J].Nihon Naika Gakk Zasshi,1992,81(10):1599-1603.
[22]CHEN D R,LI J J.Isolation and identification of strain NB0701 producing anti-MRSA[J].Biotechnology,2008,18(2):24-26.
[23]WELTHAGEN J J,VILJOEN B C.The isolation and identification of yeasts obtained during the manufacture and ripening of Cheddar cheese[J].Food Microbiol,1999,16(1):63-73.
[24]FLEET G H.Yeasts in dairy products[J].J Appl Bacteriol,2010,68(3):199-211.
[25]QUEROL A,FLEET G.Yeasts in food and beverages[M].Springer Berlin Heidelberg,2006.
[26]黄静.鲜食葡萄酿酒特性及葡萄酒品质的研究[D].石河子:石河子大学,2014.
[27]都晗,梁艳英,王鑫,等.酿酒和鲜食葡萄酿造起泡葡萄酒品质差异研究[J].中国酿造,2018,37(12):22-27.