浓香型白酒糟醅中可培养酵母18S rDNA全序列的系统学分析  

Systematic Analysis of 18S rDNA Total Sequence of Cultivable Yeast in Luzhou-flavor Fermented Grains

作　　者：吴飞[1] 陈红英[1] 胡承[1] 张文学[1] 沈才洪[2] 徐勇[2] 樊林[2] 张宿义[2] 刘向阳[2] 

机构地区：[1]四川大学生物资源与生态环境教育部重点实验室,四川成都610064 [2]泸州老窖股份有限公司,四川泸州646000

出　　处：《酿酒科技》2006年第4期23-25,共3页Liquor-Making Science & Technology

基　　金：四川省经贸委重点项目(川经贸技术2002-236)。

摘　　要：从发酵7 d的浓香型白酒发酵酒醅中分离到84株酵母茵,通过形态特征、生理特性检测及18S rDNA分子生物学水平鉴定方法将其归为6个类群,并建立系统发育树。结果表明,样品酒醅中可培养酵母以伊萨酵母属(Issatchenkia)和毕赤酵母属(Pichia)为主,得巴利酵母属(De baryomyceS)和假丝酵母属(Candida)也占有相当的比例,其中还有一定数量的其他属种如酵母属 (Saccharomyces)和红酵母属(Rhodotorula)84 strains of yeasts were isolated from Luzhou-flavor fermented grains （fermentation for 7 d）. All the strains were classified into 6 groups and phylogenetic tree was established through morphological feature analysis, physiological characteristics detection and 18S rDNA molecular biology identification. The results indicated that most cultivable yeasts belonged to lssatchenkia and Pichia, some belonged to Debaryomyces and Candida, and a small part belonged to Saccha- romyces and Rhodotorula. （Tran. by YUE Yang）

关 键 词：酒醅 可培养酵母 18S RDNA序列 

分 类 号：TS261.1[轻工技术与工程—发酵工程]