宁夏葡萄自然发酵过程中酵母菌的分子生物学鉴定  

Molecular identification of wild wine-related yeasts isolated from spontaneous wine fermentation in Ningxia district

作　　者：刘爱国[1] 刘延琳[1,2] 王泽举[1] 韩娜[1] 胡劲光[1] 

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]陕西省葡萄与葡萄酒工程技术研究中心,陕西杨凌712100

出　　处：《西北农林科技大学学报（自然科学版）》2008年第11期203-207,共5页Journal of Northwest A&F University(Natural Science Edition)

基　　金：西北农林科技大学青年骨干支持计划项目(01140301)

摘　　要：【目的】探明宁夏地区葡萄自然发酵过程中酵母菌的多样性,为酵母菌资源的开发利用提供依据。【方法】应用26S rDNA D1\D2区序列,分析鉴定了分离自宁夏广夏三基地葡萄园的21株野生葡萄酒酵母菌,在此基础上又构建了21株被测菌株与相关菌种模式株的系统发育树,分析了供试菌株与已知酵母菌的亲缘关系及其分类地位。【结果】序列分析和系统发育树分析表明,21株被测菌株鉴定为6属7种,分别为拜耳接合酵母(Zygosaccha-romyces bailii)、酿酒酵母(Saccharomyces cerevisiae)、罕见有孢汉生酵母(Hanseniaspora occidentalis)、葡萄汁有孢汉生酵母(Hanseniaspera uvarum)、美极梅齐酵母(Metschnikowia pulcherrima)、东方伊萨酵母(Issatchenkia orientali)和克鲁维毕赤酵母(Pichia kluyveri)。【结论】宁夏葡萄酒产区的相关酵母具有多样性。[Objective] The study was done to reveal the diversity and the composition of the yeast so as to provide supports for development and utilization of yeast. [Method] 21 wild yeasts isolated from Guangxia Third vinayard of Ningxia were identified by using 26S rDNA D1/D2 domain sequences. Phylogentic tree was constructed to study the relationship and confirm the classification status of the yeast strains. [Result] As a result,7 species belonging to 6 genera were recognized. They were Zygosaccharomyces bailii , Saccharomyces cerevisiae , Metschnikozeia pulcherrima , Pichia kluyveri , Hanseniaspera uva- rum, Hanseniaspora occidentalis, Issatchenkia orientali. [Conclusion] The result reveals the diversity of wine related wild yeasts in wine district of Ningxia.

关 键 词：野生葡萄 酿酒酵母 自然发酵 生物学鉴定 

分 类 号：S663.109[农业科学—果树学] TS261.1[农业科学—园艺学]