新疆传统发酵乳制品及酵头中酵母菌的分离鉴定

Isolation and Identification of Yeasts from the Traditional Fermented Dairy Products and Fermented Flour Starters in Xinjiang

DOI：10.3969/j.issn.1673-1689.2015.07.004

中文关键词: 酵母菌 5.8S-ITS 26SrDNA 分离鉴定

英文关键词: yeast community, 5.8S-ITS, 26SrDNA, identification

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中文摘要:

研究了新疆传统发酵食品中的酵母菌菌群结构及其遗传多样性。采用YPD富集培养后稀释涂布的方法，从12个地区161份样品中分离得到472株酵母菌，通过YPD菌落形态、WL营养培养基聚类分析为16类，挑选不同表型的代表菌株11株进行5.8S-ITS区和26S D1/D2区测序，通过国际核酸数据库分析鉴定菌种。从分离到的472株酵母菌中，共鉴定出6个属8个种，其中包括 263 株Saccharomyces cerevisiae，156株Issatchenkia orientalis，10株Torulaspora delbrueckii，9株Pichia fermentans，21株Saccharomyces unisporus，7株Metschnikowia pulcherrima，4株Pichia membranifaciens，2株Clavispora lusitaniae，地区优势菌东方伊萨酵母和酿酒酵母。不同基物与不同地区的菌群结构明显不同。上述结果表明新疆的酵母资源具有丰富多样，本研究初次全面地对新疆传统食品的酵母菌群落结构进行分析，为新疆传统食品微生物资源的开发利用，与传统食品的质量控制等奠定了基础。

英文摘要:

In the study，the local yeast community from the traditional fermented foods(Qiaotou and horse milk wine) in Xinjiang was analyzed. The total 472 yeast isolates of 161 samples were collected from 21 different regions using the methods of YPD enrichment culture，dilution and spread-culture，and were grouped into 16 different culture types by the WL colony morphology. Eleven strains representing different WL types were sequenced with 5.8S-ITS region and 26S D1/D2 region primers，and blasted in the International Nucleotide Sequence Database to identify them into 6 genus and 8 species. Results showed that among the 472 yeast isolates，there were 263 Saccharomyces cerevisiae strains，156 Issatchenkia orientalis，10 Torulaspora delbrueckii，9 Pichia fermentans，21 Saccharomyces unisporus，7 Metschnikowia pulcherrima，4 Pichia membranifaciens and 2 Clavispora lusitaniae. It was obvious that Saccharomyces sp. and Issatchenkia sp. were dominant in the traditional yeast community and rich diversities occurred in different regions and different isolated substances. This study was the first time to show the yeast community in the traditional foods from the extensive sampled regions and would encourage further utilization of the potential yeast strains and provide a good reference for the quality of traditional fermented foods in Xinjiang.

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