野生刺梨与栽培刺梨自然发酵过程中酵母菌多样性比较分析  

Comparative Analysis of Yeast Diversity Between Wild and Cultivated Rosa Roxburghii Tratt During Spontaneous Fermentation

作　　者：李银凤[1] 刘晓柱[1,2] LI Yinfeng;LIU Xiaozhu(Guizhou Institute of Technology,Guiyang 550000,China;Key Laboratory of Microbial Resources Collection and Preservation,Ministry of Agriculture and Rural Affairs,Beijing 100081,China)

机构地区：[1]贵州理工学院,贵州贵阳550000 [2]农业农村部农业微生物资源收集与保藏重点实验室,北京100081

出　　处：《食品科技》2023年第12期16-24,共9页Food Science and Technology

基　　金：贵州省科技计划项目(黔科合基础-ZK[2023]一般137);农业农村部农业微生物资源收集与保藏重点实验室开放基金项目(KLMRCP2021-02)。

摘　　要：文章通过比较分析野生刺梨与栽培刺梨自然发酵过程中酵母菌多样性,为可培养酵母菌的分离提供参考。采用高通量测序技术比较分析了野生刺梨和栽培刺梨自然发酵过程中酵母菌种群组成及变化特点。结果表明,野生刺梨果实自然发酵过程中共检测到169种酵母菌,优势酵母菌为Pichia kluyveri、Pichia terricola、Hanseniaspora uvarum、Candida stellimalicola及Saccharomycopsis crataegensis等;栽培刺梨自然发酵过程中共检测到200种酵母菌,优势酵母菌为P.kluyveri、Saturnispora diversa、H.uvarum、Candida sorboxylosa等;2个刺梨品种均检测到了P.kluyveri、H.uvarum、Wickerhamomyces pijperi等酵母物种。P.kluyveri在刺梨自然发酵过程中丰度逐渐增加,而H.uvarum和W.spijperi则逐渐降低;P.kluyveri、H.uvarum、W.pijperi在刺梨发酵不同阶段种群丰度具有显著差异性。因此,刺梨品种影响刺梨酵母菌组成与多样性,不同酵母种群在自然发酵过程中种群变化具有一定的差异性。Yeast diversity of wild and cultivated Rosa roxburghii Tratt(R.roxburghii)during spontaneous fermentation was compared and analyzed,which provide reference for the isolating culturable yeast.The yeast population composition and changes of wild and cultivated R.roxburghii during spontaneous fermentation were analyzed by high-throughput sequencing technology.The results showed that a total of 169 yeast species were detected in the spontaneous fermentation process of wild R.roxburghii,and dominant yeast species were Pichia kluyveri,Pichia terricola,Hanseniaspora uvarum,Candida stellimalicola and Saccharomycopsis crataegensis.And 200 yeast species were totally detected in cultivated R.roxburghii,and the dominant species were P.kluyveri,Saturnispora diversa,H.uvarum and Candida sorboxylosa.P.kluyveri,H.uvarum and Wickerhamomyces pijperi were the general yeast species in two R.roxburghii varieties.The abundance of P.kluyveri increased gradually,while that of H.uvarum and W.spijperi decreased gradually during the spontaneous fermentation.P.kluyveri,H.uvarum and W.pijperi had significant differences in population abundance at different stages of R.roxburghii spontaneous fermentation.Therefore,the variety of R.roxburghii affects the composition and diversity of the yeast,and the changes of different yeast species have certain differences in the spontaneous fermentation process.

关 键 词：刺梨 酵母菌 自然发酵 多样性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]