发酵醋醅酵母菌的分离、生长特性及分子鉴定  

Isolation,growth characteristics and identification of yeasts from fermented vinegar grains

作　　者：温洪宇[1] 史进[1] 王璐[1] 

机构地区：[1]江苏师范大学生命科学学院,江苏徐州221116

出　　处：《中国酿造》2013年第2期48-52,共5页China Brewing

基　　金：江苏师范大学博士基金项目(09XLR13)

摘　　要：从山西老陈醋发酵醋醅中分离纯化出2株酵母菌,编号分别为YW与YR-1。通过YW与YR-1在不同温度和pH值条件下的培养,采用浊度法测定培养菌液OD600值,确定最适生长温度与pH值,结果表明菌株YW最适生长温度为30℃,最适生长pH值为6.5;菌株YR-1最适生长温度为28℃,最适pH值为7.0。对菌株YW,YR-1的核糖体ITS+5.8S rDNA区的克隆与测序,获得菌株YW与YR-1的ITS+5.8S rDNA片段长度分别为607bp与602bp,序列已提交至Genbank(登录号为JX205095和JX205094)。通过在Genbank数据库BLAST以及与亲缘关系较近模式菌株构建分子发育树,表明YW属于毕赤酵母属(Pichia),与Pichia guilliermondii亲缘关系最近,命名为Pichia guilliermondii YW;YR-1属于掷孢酵母属(Sporobolomyces),与Sporobolomyces carnicolor亲缘关系最近,命名为Sporobo-lomyces carnicolor YR-1。Two yeast strains YW and YR-1 were isolated and purified from Shanxi fermented vinegar grains in this study. Cultured under different temperature and pH conditions, the optimum temperature and pH of YW and YR-1 were determined according to OD600. The results showed that the optimum temperature and pH of YW were 30℃ and 6.5, while those of YR-1 were 28℃ and 7.0.The ITS＋ 5.8S rDNA regions of YW and YR-1 were amplified, cloned and sequenced, and 607bp and 602bp fragments （Gen Bank Accession No. JX205095 and JX205094） were obtained respectively. Polygenetic trees were constructed based on ITS＋5.8S rDNA sequences of YW and its adjacent species, and YR-1 and its adjacent species, respectively. The results showed that YW belongs to genus Pichia and its closest species is Pichia guilliermondii, and it was identified as P. guilliermondii YW.YR- I belongs to genus Sporobolomyces and the closest species is Sporobolomyces camicolor, so YR-1 was identified as Sporobolomyces camicolor YR- 1.

关 键 词：醋醅 酵母菌 生长特性 ITS+5 8S RDNA 鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]