河南民权地区赤霞珠葡萄表皮酵母菌的多样性研究  

Diversity of Yeasts on Cabernet Sauvignon Grape Skin from Minquan, Henan

作　　者：张俊杰[1,2] 尚益民 程大伟[1] 宋玉婷 杨旭[2] 陈锦永[1] 刘崇怀[1] ZHANG Junjie;SHANG Yimin;CHENG Dawei;SONG Yuting;YANG Xu;CHEN Jinyong;LIU Chonghuai(Zhengzhou Fruit Research Institute,Chinese Academy of Agricultural Sciences,Zhengzhou,Henan 450009;School of Food and Bioengineering,Zhengzhou University of Light Industry,Zhengzhou,Henan 450002,China)

机构地区：[1]中国农业科学院郑州果树研究所,河南郑州450009 [2]郑州轻工业学院食品与生物工程学院,河南郑州450002

出　　处：《酿酒科技》2018年第9期31-36,共6页Liquor-Making Science & Technology

基　　金：国家现代农业产业技术体系建设专项资金项目(CARS-30-yz-1);河南省自然科学基金项目(162300410330);郑州轻工业学院博士科研基金项目(No.2014bsjj006)

摘　　要：通过采用富集分离方法,从河南省商丘市民权县的葡萄种植园的赤霞珠葡萄果实表皮共分离得到酵母68株。利用26S r DNA的D1/D2和5.8S-ITS区序列分析并结合形态学特征对这些菌株进行了多样性研究。共鉴定出4个酵母菌属的6个已知种群,分别为Hanseniaspora opuntiae、Hanseniaspora guilliermondii、Hanseniaspora vineae、Saturnispora diversa、Pichia terricola和Issatchenkia terricola。Hanseniaspora opuntiae、Hanseniaspora vineae和Saturnispora diversa占主导地位,而Hanseniaspora guilliermondii的含量最少。结果表明,民权地区赤霞珠葡萄表皮蕴含着多种类型的酵母菌资源(尤其是Saturnispora diversa),而且不同种酵母在数量上的分布有明显差异。68 yeast strains were separated by enrichment separation from Cabernet Sauvignon grape skin from vineyard in Minquan, Henan. The diversity of these strains was studied by using D1/D2 and 5.8S-ITS region sequences of 26S rDNA combined with morphological features. A total of 6 known populations of 4 Saccharomyces spieces were identified including Hanseniaspora opuntiae, Hanseniaspora guilliermondii, Hanseniaspora vineae, Saturnispora diversa, Pichia terricola, and Issatchenkia terricola. Among them, Hanseniaspora opuntiae, Hanseniaspora vineae and Saturnispora diversa were the dominant strains, while the content of Hanseniaspora guilliermondii was the least. The results showed that Cabernet Sauvignon grape skin from Minquan contained varieties of yeasts （especially Saturnispora diversa）, and the distribution of different species of yeast in quantity varied greatly.

关 键 词：赤霞珠 酵母菌 26S RDNA D1/D2 5.8S-ITS 多样性 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]