摘要
目的:从树莓酒自然发酵过程中分离和鉴定酵母菌,目的是筛选适宜树莓酒发酵特点的专用酵母菌株。方法:采用传统微生物分离纯化技术与和26S r DNA D1/D2区序列分析相结合的方法,从树莓酒自然发酵的不同时期分离纯化酵母菌,结合菌落和细胞显微形态特征进行区分,随机选择代表菌株进行26S r DNA D1/D2区序列分析。结果:从树莓酒自然发酵过程中共分离出323株酵母菌,形态学初步鉴定为12类,分子鉴定为分属于5个属的7种酵母菌,分别为葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)、东方伊萨酵母(Issatchenkia terricola)、酿酒酵母(Saccharomyces cerevisiae)、覆膜孢酵母属亚种(Saccharomycopsis crataegensis)、叉开假丝酵母(Candida diversa)、东方拟无枝酸菌(Candida sorboxylosa)和假丝酵母属亚种(Candida stellimalicola)。结论:传统的微生物培养形态区分与分子鉴定技术结合,对筛选树莓酒自然发酵过程中的酵母菌准确有效。
Purpose：the yeasts isolation and identification was carried out during raspberry natural fermentation in order to investigate special yeast strains which was suitable for raspberry fermentation. Method ..the yeasts were selected and purification during the different stages of fermentation using the combination of the traditional microbial purification technology and 26S rDNA D1/D2 region analysis. Then,on the base of colony and cell microstructure morphology,the represent strain was selected to be identified by 26S rDNA D1/D2 region analysis. Result.a total of 323 yeasts strains were achieved during the raspberry natural fermentation. All above yeasts were divided into 12 morphotypes,5 genera,7 species,including Hanseniaspora uvarum, Issatchenkia terrico/a, Saccharomyces cerevis/ae, Saccharomycops/s crataegens/s, Cand/da d/versa, Candida sorboxylosa and Candida stellimalicola. Conclusion ：the yeasts in raspberry natural fermentation could be detected accurately and effectively by the combination methods of the traditional microbial purification technology and 26S rDNA D1/D2 region analysis.
出处
《食品工业科技》
CAS
CSCD
北大核心
2015年第10期187-191,共5页
Science and Technology of Food Industry
基金
国家农业科技成果转化资金项目(2013GB2A200037)
