红茶菌中优势微生物的分离鉴定及系统发育分析

Isolation and Identification of Predominant Microbes from Kombucha and Phylogenic Analysis

DOI：

中文关键词: 红茶菌 醋酸菌 酵母菌 系统发育树

英文关键词: Komucha acetic bacteria yeast phylogenic analysis

基金项目:国家863计划项目(2007AA10Z355)

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中文摘要:

采用不同的培养基对红茶菌优势微生物进行了分离,共得到酵母菌8.3×106个/mL,醋酸菌1.4×107个/mL,选取不同的菌落进行纯化后得到2株醋酸菌和4株酵母菌。经过分子生物学鉴定和系统发育树分析后,初步确定AC1为醋酸杆菌Acetobacter senegalensis,AC2为葡糖醋杆菌Gluconacetobactersaccharivorans;Y1为膜璞毕赤酵母Pichia membranifaciens,Y2为毕赤酵母Pichia galeiformis,Y3为异型德克酵母Dekkera anomala,Y4为拜耳接合酵母Zygosaccharo-myces bailii。

英文摘要:

In this manuscript,,the predominant microbes were isolated from Kombucha by different medium,8.3 106 cfu/mL of yeasts and 1.4 107 cfu/mL of acetic bacteria were obtained.There were 4 strains of yeasts and 2 strains of acetic bacteria through purified from different colonies.By molecular identified and phylogenic analyzed,the isolate AC1 was identified as Acetobacter senegalensis,AC2 as Gluconacetobacter saccharivoran,Y1 as Pichia membranifaciens,Y2 as Pichia galeiformis,Y3 as Dekkera anomala,Y4 as Zygosaccharomyces bailii.

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