利用微卫星标记分析新疆老面酵头中酿酒酵母遗传多样性  

Microsatellite analysis of genetic diversity of Saccharomycescerevisiae in Xinjiang sourdough starters

作　　者：马学利 杨创举 李绍嵩 朱丽霞[1] MA Xueli;YANG Chuangj;LI Shaosong;ZHU Lixia(Production&Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang,College of Food Science and Engineering,Tarim University,Alar 843300,Xinjiang,China)

机构地区：[1]塔里木大学食品科学与工程学院南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300

出　　处：《菌物学报》2023年第5期1077-1086,共10页Mycosystema

基　　金：国家自然科学基金(31871777);塔里木大学校长基金自然科学项目(TDZK201901)。

摘　　要：本研究对分离自新疆不同地区老面酵头中433株酿酒酵母进行微卫星标记技术分析,研究新疆老面酵头中酿酒酵母遗传多样性。结果表明,新疆老面酵头中酿酒酵母观测等位基因数为1.3966–1.8599,平均有效等位基因数为1.0463–1.1082,基因多样性指数为0.0356–0.0850,Shannon指数为0.1583–0.0682,其中,南疆酿酒酵母遗传多样性指数高于北疆。新疆各地域居群具有明显简单重复序列(simple sequence repeat,SSR)基因特征,主要表现为7个类群(XJⅠ–XJⅦ),在6个微卫星位点上具有显著的基因型差异,并在120–160 bp和250–300 bp扩增位点多样性均明显少于参考菌株葡萄酒酵母EC1118。居群XJⅢ、XJⅣ、XJⅥ、XJⅦ在250–400bp扩增位点少于XJⅠ、XJⅡ、XJⅤ;XJⅣ、XJⅤ、XJⅦ丰度明显大于XJⅠ、XJⅡ、XJⅢ、XJⅥ和EC1118。XJⅠ、XJⅤ、XJⅥ扩增位点在300–400 bp少于XJⅡ、XJⅢ、XJⅣ、XJⅦ;XJⅠ、XJⅡ丰度比XJⅢ、XJⅣ、XJⅤ、XJⅥ、XJⅦ和EC1118低,XJⅢ、XJⅣ在300–400bp丰度明显高于XJⅠ、XJⅡ、XJⅤ、XJⅥ、XJⅦ。综合分析表明新疆老面酵头酿酒酵母具有丰富的遗传多样性和明显的地域分化。In this study,433 strains of Saccharomyces cerevisiae isolated from sourdough starters from different regions of Xinjiang were analyzed by microsatellite labeling technology for investigating intraspecific molecular genetic diversity.The results showed that the number of alleles observed in S.cerevisiae from Xinjiang sourdough starters ranged from 1.3966 to 1.8599,the average number of effective alleles ranged from 1.0463–1.1082,the gene diversity index ranged from 0.0356 to 0.0850,and the Shannon index ranged from 0.1583 to 0.0682.The diversity index of S.cerevisiae in southern Xinjiang were higher than that in northern Xinjiang.Based on simple sequence repeat(SSR)gene profiles,the Xinjiang S.cerevisiae strains were mainly categorized into seven groups(XJⅠto XJⅦ),and their polymorphisms in the amplification loci of 120–160 bp and 250–300 bp were significantly less than those of the reference wine yeast strain EC1118.Groups XJⅢ,XJⅣ,XJⅥand XJⅦshowed less polymorphisms than XJⅠ,XJⅡand XJⅤin the 250–400 bp amplification;the abundance of groups XJⅣ,XJⅤand XJⅦwas significantly higher than that of XJⅠ,XJⅡ,XJⅢ,XJⅥand EC1118.The polymorphism of groups XJⅠ,XJⅤ,and XJⅥwere less than that of groups XJⅡ,XJⅢ,XJⅣ,and XJⅦat the 300–400 bp site.The abundance of XJI and XJⅡwas lower than that of XJⅢ,XJⅥ,XJⅤ,XJⅥ,XJⅦ,and EC1118,and XJⅢand XJⅥat 300−400 bp higher than XJI,XJⅡ,XJⅤ,XJⅥ,XJⅦ.The results concluded that the S.cerevisiae strains from sourdough starters collected in Xinjiang exhibited high genetic diversity and obvious regional genetic differentiation.

关 键 词：新疆 老面酵头 微卫星标记技术 酿酒酵母 遗传多样性 

分 类 号：TS201.3[轻工技术与工程—食品科学]