沙城产区酿酒酵母多样性研究  

Diversity of Saccharomyces cerevisiae in Different Habitats in Shacheng Region

作　　者：赵静静[1] 李艳[1,2] 

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018 [2]河北省发酵工程技术研究中心,河北石家庄050018

出　　处：《食品科学》2012年第5期224-228,共5页Food Science

基　　金：河北省科技支撑计划项目(092210003D);河北省自然科学基金项目(C2011208028)

摘　　要：对沙城产区龙眼葡萄相关环境中分离筛选的酿酒酵母进行多样性研究。在连续3年(2008、2009、2010年)的实验中,共从葡萄园土壤、葡萄酒厂设备表面、接触过葡萄酒厂设备的葡萄汁和自然发酵过程中采集菌源样品227份,共分离得到1358株酵母菌。用5.8S-ITS区域RFLP方法进行分子水平的分类鉴定及赖氨酸培养基复筛,得到了270株酿酒酵母。再利用Interdelta PCR指纹图谱法将酿酒酵母区分为16类,其中土壤5类,自然发酵过程中第2、3、4期分别得到4类、10类和11类;酒厂设备表面3类;接触酒厂设备的葡萄汁3类。酿酒酵母的种类因样品采集时间、采集地点等不同有明显区别。自然发酵过程中得到的酿酒酵母被认为是本土酵母的可能性最大。In this study, the biodiversity ofSaccharomyces cerevisiae isolated from different environments associated with Longan grape in Shacheng wine-producing region was investigated. In the continuous three years 2008, 2009 and 2010, 227 samples were collected from vineyard soil, the surface of winery equipments, grape juice contacted with winery equipments and naturally fermented grape and 1358 yeast strains were isolated from them. Molecular-level identification based on a PCR-RFLP analysis of 5.8S ITS rRNA and secondary screening using lysine medium were carried out to obtain 270 Saccharomyces cerevisiae strains. Further, the strains were divided using Interdelta PCR into 16 classes, including 5 from vineyard soil, 4, 10 and 11 from at the 2^nd, 3^nd and 46 stages of natural fermentation respectively, 3 from the surface of winery equipments and 3 from grape juice contacted with winery equipments. Saccharomyces cerevisiae species notably varied with sampling time and habitat. Saccharomyces cerevisiae strains isolated from naturally fermented grape had the greatest possibility of being indigenous strains.

关 键 词：酿酒酵母 5.8S-ITS区域RFLP分析 Interdelta PCR指纹图谱法 生物多样性 本土酵母 

分 类 号：Q78[生物学—分子生物学]