内蒙古西部地区酿酒葡萄浆果表面酵母的分离与鉴定  

Isolation and identification of yeasts on the surface of wine grape in the west of Inner Mongolia

作　　者：王凤梅[1] 马利兵[2] 

机构地区：[1]包头轻工职业技术学院,包头014030 [2]内蒙古科技大学数理与生物工程学院,包头014010

出　　处：《食品科技》2015年第11期8-13,共6页Food Science and Technology

基　　金：国家自然科学基金项目(31160245)

摘　　要：对内蒙古西部酿酒葡萄产区的4种葡萄[赤霞珠(Cabernet Sauvignon)、霞多丽(Chardonnay)、雷司令(Riesling)及品丽珠(Cabernet Franc)]浆果表面的酵母进行分离鉴定,确定该地区野生酿酒葡萄酵母的生物多样性,为该地区葡萄酵母资源的筛选及其利用提供理论基础和研究依据。采用WL营养琼脂对分离到的酵母菌种进行形态学分类;随后,采用基于酵母5.8s r RNA-ITS区域的RFLP(Restriction Fragment Length Polymorphism)分析对酵母菌株进行分子生物学鉴定;最后,统计了不同种类葡萄表面不同酵母菌株的相对分布数量。结果表明,从4种葡萄浆果表面共分离到340株酵母菌株,分属于6个属中的7个种,分别为葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)、浅黄隐球酵母(Cryptococcus flavescens)、酿酒酵母(Saccharomyces cerevisiae)、异常毕赤酵母(Pichia anomala)、星形假丝酵母(Candida stellata)、东方伊萨酵母(Issatchenkia orientalis)及克鲁维毕赤酵母(Pichia kluyveri)。其中,葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)为该地区的优势野生酵母菌种。该研究表明,该地区有丰富的野生葡萄酒酵母资源,野生酵母菌种的应用有望改善该地区葡萄酒的地方风味。In this study, four varieties of wine grape, Cabernet Sauvignon, Chardonnay, Riesling and Cabernet Franc, respectively, were collected from the west area of Inner Mongolia, the yeasts on the grape surface were isolated and identified, and the diversity of wild wine-related yeasts in this area was determined. The results of the present study can provide theoretical basis and research methods for screening and using of wine-related yeast in this area. WL nutrient agar was used to identified the yeasts by their morphology. Then, yeast strains were further identified by the analysis of restriction fragment length polymorphism, which is based on the 5.8s r RNA-ITS domain of yeast genome. Finally, the distribution of different strains of yeasts on the different varieties of grapes was counted. The results showed that 340 strains of yeasts were isolated, they can be classified into 7 strains of 6 genera, which are Hanseniaspora uvarum, Cryptococcus flavescens, Saccharomyces cerevisiae, Pichia anomala, Candida stellata, Issatchenkia orientalis and Pichia kluyveri, respectively. Of them, Hanseniaspora uvarum dominated in this area. The results of the present study indicated the resource of wild yeasts are plentiful, and using of these wild yeast strains in wine production may be improve the local flavour of wine in this area.

关 键 词：葡萄酒 酵母 WL营养琼脂 RFLP 5.8s rRNA-ITS区域 

分 类 号：TS261.1[轻工技术与工程—发酵工程]