红曲黄酒酿造用曲及传统酿造过程中酵母菌的多样性研究  

Research on Biodiversity of Yeasts Associated with Hongqu Glutinous Rice Wine Starters and the Traditional Brewing Process

作　　者：吕旭聪[1,2] 翁星[1] 黄若兰[1] 张雯[1] 饶平凡[1,2] 倪莉[1] 

机构地区：[1]福州大学食品科学技术研究所生物科学与工程学院,福州350108 [2]福州大学化学化工学院分析化学系,福州350108

出　　处：《中国食品学报》2012年第1期182-190,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金资助(31071587;31171733);福建省高等学校新世纪优秀人才支持计划资助(SW2006-16);福建省教育厅项目资助(JA07022);福建省自然科学基金计划资助(2008J0294;2011J01305);福建省科技厅重点项目(2011N0016)

摘　　要：目的:探讨红曲黄酒酿造用曲中酵母菌多样性以及传统酿造过程中酵母菌菌群结构变化,为我国传统红曲黄酒中酵母菌资源的利用和对传统酿酒的有效控制及现代化酿酒新工艺的建立提供基础数据。方法:收集福建各地区的红曲黄酒酿造用曲20份,从中分离纯化出300株酵母菌,通过ITS1-5.8S-ITS2的PCR-RFLP指纹图谱对酵母菌进行分型,从各个分型类群中随机选取代表菌株,利用26S rDNA基因D1/D2区域序列分析进行分类鉴定;并采用PCR-RFLP快速分型鉴定技术分析红曲黄酒传统酿造过程中酵母菌菌群结构的变化。结果:从红曲黄酒酿造用酒曲中总共分离鉴定出12种类型酵母菌,其中扣囊复膜孢酵母(Saccharomycop-sis fibuligera)、酿酒酵母(Saccharomyces cerevisiae)和弗比恩毕赤酵母(Pichia fabianii)是酒曲中3种主要的酵母菌类型。红曲黄酒传统酿造过程酵母菌群的跟踪分析共鉴定出4种酵母菌,即酿酒酵母、扣囊复膜孢酵母、季也蒙毕赤酵母(Pichia guilliermondii)、粘性红圆酵母(Rhodotorula mucilaginosa)。在酿造前期扣囊复膜孢酵母是优势酵母菌,而在酿造的后期,酿酒酵母完全取代之成为优势菌。结论:红曲黄酒酿造用酒曲中的酵母菌具有丰富的生物多样性,红曲黄酒传统酿造过程酵母菌菌群结构处于动态变化,最终酿酒酵母成为酿造体系的优势酵母菌。Objective： To analyze the biodiversity of the yeast species associated with Hongqu glutinous rice wine starters and the yeast dynamics of the traditional brewing process, and to provide essential data for utilization of yeasts in the traditional Hongqu glutinous rice wine of China, effective control of the traditional brewing process and establishment of new brewing process. Methods： 300 yeast strains were isolated from 20 samples of Hongqu glutinous rice wine starter. The isolates were identified by ITS1-5.8S-ITS2 gene region PCR-RFLP and the large-subunit （26S） rDNA gene D1/D2 domain sequences analysis. Dynamics of yeasts during traditional Hongqu glutinous rice wine brewing were also analyzed by PCR-RFLP. Results： 12 kinds of yeast species from the Hongqu glutinous rice wine starters were identified, among which the three leading species were Saccharomycopsis fibuligera, Saccharomyces cerevisiae and Pichia fabianii. During the traditional brewing process, 4 yeast species （S. cerevisiae, Saccharomycopsis fibuligera, Pichia guilliermondii and Rhodotorula mucilaginosa） were identified by tracking analysis based on PCR-RFLP. In the early stage of brewing, Saccharomycopsis fibuligera was the predominant species. However, in the later stage, S. cerevisiae became the dominant species. Conclusion： Many yeast species exist in the Hongqu glutinous rice wine starters, and the yeast species structure during the brewing process is of dynastic variation. The results showed that S. cerevisiae became the major yeast species of the brewing system in the end.

关 键 词：红曲黄酒 酿造用曲 传统酿造 PCR—RFLP 酵母多样性 

分 类 号：TS262.4[轻工技术与工程—发酵工程]