摘要
目的:分离和鉴定羊羔美酒大曲中的酵母菌,探寻酵母菌群多样性组成,为深入研究羊羔美酒的风味特征奠定基础。方法:对羊羔美酒大曲实施多点采样、混合研磨、无菌水梯度稀释、平板画线分离、挑取酵母菌单菌落。酵母菌的形态鉴定采取菌落特征和显微细胞特征结合的方法,分子鉴定采用5.8S rDNA-ITS区域限制性内切酶片段长度多态性(restriction fragment length polymorphism,RFLP)分析及序列分析法。结果:从羊羔美酒大曲中共分离出474株酵母菌,传统形态学鉴定为14种形态类型,经5.8S rDNA-ITS区域RFLP分析法区分为6种分子类型。经基因序列分析,将其鉴定为分属于6个属的6种酵母菌,分别为:异常毕赤酵母(Pichia anomala)、酿酒酵母(Saccharomyce cerevisia)、阿氏丝孢酵母(Trichosporon asahii)、黏质红酵母(Rhodotorula mucilaginosa)、浅白隐球酵母(Cryptococcus albidus)、东方伊萨酵母(Issatchenkia orientalis)。结论:羊羔美酒大曲中酵母菌多样性丰富,除酿酒酵母外,还含有多种酵母菌辅助代谢产生各种风味物质,其中酿酒酵母为主要优势菌群。
Purpose： The aims of this work were to isolate and identify yeast strains from Yanggaomeijiu liquor fermentation starter （Daqu） and to explore the diversity of yeast in Yanggaomeijiu Daqu. Methods： To analyze Yanggaomeijiu Daqu, multipoint sampling, mixing and grinding the samples, a serial dilution with sterile water, streak plating and single colony picking were used in this study. Conventional microbiological analysis and RFLP analysis of the 5.8S-ITS region were conducted to identify the yeast species. Results： A total of 474 yeast isolates were directly obtained from Yanggaomeijiu Daqu, and they can be divided into 14 different groups by conventional microbiological analyses and into 6 genotypes by RFLP analysis of the 5.SS-ITS region. By gene sequencing, 6 different yeast species belonging to 6 genera were detected in the Daqu samples tested, including Pichia anomala, Saccharomyce cerevisia, Trichosporon asahii, Rhodotorula mucilaginosa, Cryptococcus albidus and Issatchenkia orientalis. Conclusions： The yeast diversity in Yanggaomeijiu Daqu was abundant. Besides Saccharomyce cerevisia, there were various yeast species contributing to various kinds of flavor substances, and the predominant yeast was Saccharomyce cerevisia.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第5期144-149,共6页
Food Science
基金
河北省自然科学基金项目(C2011208028)
河北省石家庄市科技支撑计划项目(101171271A
10117901A)
