慕萨莱思发酵过程中真菌菌群多样性分析及优良酿酒酵母的筛选与鉴定  

Analysis of fungal community diversity during the fermentation process of Musalesi and screening and identification of superior Saccharomyces cerevisiae

作　　者：唐睿 吴涛 王贵芳 张雨 程玉成 江晓 布海丽且姆·阿卜杜热合曼 TANG Rui;WU Tao;WANG Guifang;ZHANG Yu;CHENG Yucheng;JIANG Xiao;BUHAILIQIEM Abdulrahiman(Msalais Quality Inspection Center,Xinjiang Institute of Technology,Aksu 843100,China;Xinjiang Cotton Capital Mussales Co.,Ltd,Aksu 843200,China)

机构地区：[1]新疆理工学院慕萨莱思品质检测中心,新疆阿克苏843100 [2]新疆棉都慕萨莱思有限责任公司,新疆阿克苏843200

出　　处：《中国酿造》2025年第4期120-126,共7页China Brewing

基　　金：新疆理工学院重点实验室项目(PT202102);新疆理工学院横向项目(XJLGHX2022015);新疆理工学院校级大创(XJ202413558038);新疆维吾尔自治区重点研发计划项目(2022B02024)。

摘　　要：采用高通量测序技术分析慕萨莱思发酵过程中的真菌菌群多样性,采用传统培养分离法结合形态学观察从中分离、筛选酵母菌,进一步通过生理生化试验、产乙醇、产酯能力及酸耐受性分析筛选优良酿酒酵母,并通过分子生物学技术对其进行菌种鉴定。结果表明,慕萨莱思发酵过程中,真菌菌群的丰富度、均匀度及多样性呈先升高后下降的趋势,从中共注释到25个真菌属,主要真菌属为酵母属(Saccharomyces)、曲霉属(Aspergillus)、篮状菌属(Talaromyces)、短梗霉属(Aureobasidium)、红酵母属(Rhodotorula)、线黑粉菌属(Filobasidium)、羊肚菌属(Morchella)、镰刀菌属(Fusarium)等。发酵初期优势真菌属(相对丰度>1%)为红酵母属、羊肚菌属、镰刀菌属、线黑粉菌属;发酵中期为酵母属、短梗霉属、革孔菌属(Coriolopsis)、篮状菌属、青霉属(Penicillium)、曲霉属;发酵后期为酵母属、曲霉属、篮状菌属、线黑粉菌属、青霉属。慕萨莱思发酵过程中共分离筛选出2株优势酵母菌菌株(编号为J-1、J-6),经鉴定,均为酿酒酵母(Saccharomyces cerevisiae),其耐酸性及生长性能均优于商业酿酒酵母SY。In this study,the diversity of fungal flora in the fermentation process of Musalesi was analyzed by high-throughput sequencing technology,and yeast was isolated and screened by traditional culture separation method combined with morphological observation.Superior Saccharomyces cerevisiae were screened by physiological and biochemical tests,ethanol production,ester production capacity and acid tolerance analysis,and strains were identified by molecular biology technology.The results showed that the richness,uniformity and diversity of fungal flora increased first and then decreased,and a total of 25 fungi genera were identified during the fermentation process of Musalesi.The main fungal genera were Saccharomyces,Aspergillus,Talaromyces,Aureobasidium,Rhodotorula,Filobasidium,Morchella,Fusarium.The dominant fungi genera(relative abundance>1%)at the early stage of fermentation were Rhodotorula,Morchella,Fusarium and Filobasidium,at the middle stage of fermentation,there were Saccharomyces,Aureobasidium,Coriolopsis,Talaromyces,Penicillium,Aspergillus,and at the later stage of fermentation,there were Saccharomyces,Aspergillus,Talaromyces,Filobasidium,Penicillium.A total of two dominant yeast strains(numbered as J-1 and J-6)were isolated and screened in the fermentation process of Musalesi.They were both identified as S.cerevisiae,and their acid resistance and growth performance were superior to commercial S.cere-visiae SY.

关 键 词：慕萨莱思 发酵过程 真菌菌群多样性 筛选 耐受性分析 鉴定 

分 类 号：TS261.1[轻工技术与工程—发酵工程]