首页|5株酵母菌的系统发育树分析以及发酵性能测定

5株酵母菌的系统发育树分析以及发酵性能测定

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从四川藏区高原威代尔冰葡萄渣泥中分离纯化出5株酵母,用18S rDNAD1/D2区域序列,通过序列比对及构建系统发育树分析,通过WL培养基的培养观察和普通光学显微镜观察,并且进一步对5种酵母菌的发酵性能进行测定.结果表明:JH、JH1、JH2、JH3和JH4分别鉴定为葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)、美极梅奇酵母(Metschnikowia pulcherrima)、酿酒酵母(Saccharomyces cerevisiae)、解脂耶罗维亚酵母(Yarrowia lipolytica)和异常威克汉姆酵母(Wickerhamomyces anomalus).该5种酵母菌均有一定的发酵能力,并且发酵液总酚、还原糖、果糖以及总酸含量等均有不同变化.总体来说,JH2的发酵性能最好.
Phylogenetic analysis and fermentation properties of five yeast strains
Five strains of yeast were isolated from the Sichuan Tibetan Plateau Vidal Ice grape slag mud and identified using 18S rDNAD1/D2,after sequences analysis and phylogenetic tree construction and analysis.The yeasts were cultured by WL medium and observed by ordinary optical microscope,and further fermenting property of five strains of yeast were determined.Results showed that JH,JH1,JH2,JH3 and JH4 were identified as Hanseniaspora uvarum,Metschnikowia pulcherrima,Saccharomyces cerevisia,Yarrowia lipolytica,Wickerhamomyces anomalus,respectively.The five kinds of yeasts had certain fermenting property.The changes of total phenol,reducing sugar,fructose and total acidin fermentation broth were different.In conclusion,JH2 had the optimal fermenting property.

yeastsisolation and identificationfermenting propertyphylogenetic analysis

蒋丽、董丹、邢亚阁、车振明、罗建峰

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西华大学生物工程学院食品生物技术重点实验室,四川成都610039

理县塔斯酒庄有限公司,四川阿坝藏族羌族自治州623100

酵母菌 分离鉴定 发酵性能 系统发育树

省科技支撑计划项目省科技支撑计划项目省科技支撑计划项目2012年西华大学食品生物技术重点实验室开放研究基金资助项目2013年西华大学研究生创新基金

2011SZ02842012SZ011713KCBZ0066SZjj2012-005ycjj201346

2015

10.11882/j.issn.0254-5071.2015.03.011

中国酿造
中国调味品协会 北京食品科学研究院

中国酿造

CSTPCD北大核心
影响因子：0.759
ISSN：0254-5071
年,卷(期)：2015.34(3)
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