非酿酒酵母菌株区分技术研究进展  

Research Progress in the Identification Technology of Non-Saccharomyces cerevisiae Strains

作　　者：郭方圆 张方方 孙悦 GUO Fangyuan;ZHANG Fangfang;SUN Yue(School of Food and Wine,Ningxia University,Yinchuan 750021,China;Angel Yeast Co.,Ltd.,Hubei Key Laboratory of Yeast Function,Yichang 443000,China)

机构地区：[1]宁夏大学食品与葡萄酒学院,宁夏银川750021 [2]安琪酵母股份有限公司,酵母功能湖北省重点实验室,湖北宜昌443000

出　　处：《食品安全导刊》2023年第18期179-181,185,共4页China Food Safety Magazine

摘　　要：随着对葡萄酒酿造过程中非酿酒酵母的不断深入了解,人们对非酿酒酵母在葡萄酒酿造中带来的特征性香气口感越发重视,但对于不同的非酿酒酵母能带来的香气的研究还不够深入,难以区分非酿酒酵母菌株。因此,本文介绍了随机扩增多态性DNA法、傅里叶变换红外吸收光谱法、串联重复t RNA指纹图谱法、扩增片段长度多态性法、微卫星DNA标记法等5种DNA分子标记技术的方法和原理,同时探讨了DNA分子标记技术在国内外非酿酒酵母菌株区分中的应用状况与前景。With the continuous in-depth understanding of non-Saccharomyces cerevisiae in the process of wine brewing,people pay more attention to the characteristic aroma and taste of non-Saccharomyces cerevisiae in wine brewing,but the research on the aroma that different non-Saccharomyces cerevisiae can bring is not deep enough,and it is difficult to distinguish non-Saccharomyces cerevisiae strains.Therefore,this paper introduces the methods and principles of five DNA molecular marker technologies,including random amplified polymorphic DNA,Fourier transform infrared spectroscopy,tandem repeat-tRNA fingerprint,amplified fragment length polymorphism,and microsatellite DNA method.At the same time,it discusses the application status and prospects of DNA molecular marker technology in the differentiation of non-Saccharomyces cerevisiae strains at home and abroad.

关 键 词：非酿酒酵母菌株 随机扩增多态性DNA法 傅里叶变换红外吸收光谱法 串联重复tRNA指纹图谱法 扩增片段长度多态性法 

分 类 号：TS261.11[轻工技术与工程—发酵工程]