新疆传统馕发酵面团中酵母菌的多样性分析  

Yeast Diversity in Traditional Xinjiang 'Nang' Dough

作　　者：米尔班古丽.阿卜杜如苏力 玛依古丽.库尔班 努斯热提古丽.安外尔 艾合买提江.艾海提 吐尔逊阿依.麦麦提依明 艾科拜尔.木哈塔尔 木合塔尔.阿布都克里木 祖丽皮亚.玉努斯[1] 艾尔肯.热合曼 

机构地区：[1]新疆大学生命科学与技术学院,新疆乌鲁木齐830046

出　　处：《食品科学》2015年第19期199-203,共5页Food Science

基　　金：乌鲁木齐市科技创新种子资金项目(21061710);国家自然科学基金新疆联合基金项目(U1203101);国家自然科学基金地区科学基金项目(31060002)

摘　　要：采用平板分离与纯化、26S rDNA D1/D2区域序列测定和系统发育分析方法,对新疆乌鲁木齐、阿勒泰、伊犁、喀什、阿克苏及和田6个地区民间传统馕面团发酵酵母菌多样性进行了研究。从中分离得到227株酵母菌,它们隶属于10个属14个种:Saccharomyces cerevisiae、Saccharomyces servazzii、Pichia fermentans、Pichia membranifacies、Pichia kudriavzevii、Pichia anomala、Candida humilis、Hanseniaspora uvarum、Torulaspora delbrueckii、Wickerhamomyces anomalus、Cladosporium ramotenellum、Cryptococcus albidus、Kodamaea ohmeri、Issatchenkia orientalis;其中Saccharomyces cerevisiae为优势种,占总分离株的55.51%(126株),在系统发育树上形成2个大分枝4个小分枝,A1-1分枝由115株菌株构成,是馕面团发酵的优势品系菌群。研究结果阐明了新疆民间传统馕面团中酵母菌的多样性,为开发利用传统馕面团的酵母菌资源提供了理论依据。Traditional ＇Nang＇（traditional Xinjiang food） doughs were sampled from Uriimqi,Altay,Ili,Kashgar,Aksu and Hotan in Xinjiang Uygur Autonomous Region and investigated for yeast diversity by plate separation and purification,26 S rDNA D1/D2 sequence analysis and phylogenetic analysis.Totally 227 yeast strains were isolated and identified as belonging to 14 species in 10 genera,i.e.,Saccharomyces cerevisiae,Saccharomyces servazzii,Pichia fermentans,Pichia membranifacies,Pichia kudriavzevii,Pichia anomala,Candida humilis,Hanseniaspora uvarum,Torulaspora delbrueckii,Wickerhamomyces anomalus,Cladosporium ramotenellum,Cryptococcus albidus,Kodamaea ohmeri and Issatchenkia orientalis.S.cerevisiae was the most widely distributed and predominant species（126 isolates）,representing 55.51%of all isolates.In the phylogenetic tree,5.cerevisiae formed two big and four small branches.Among them,Al-1 branch was constituted by115 strains and were the most predominant strains of ＇Nang＇ dough during fermentation.The diversity of yeasts in traditional＇Nang＇ dough can provide useful information for further utilization of yeasts in traditional fermented ＇Nang＇ dough.

关 键 词：馕面团 酵母菌 26S RDNA D1/D2区域 

分 类 号：TS201.3[轻工技术与工程—食品科学]