3株哈密瓜酒酵母的分子生物学鉴定

Identification of three Hami melon wine yeasts by molecular biology

通过对从哈密瓜酒生产中分离获得的3株哈密瓜酒酵母进行发酵性能分析,发现其中1株发酵异常。采用26S rDNA D1/D2区序列分析法对酵母进行分子鉴定,经序列比对及构建系统发育树分析,得出1号和3号酵母为酿酒酵母,与酿酒酵母模式菌株序列相似性在99%以上;2号酵母鉴定为高里毕赤酵母,与高里毕赤酵母(Pichia guilliermondii)相似性为99%。进一步对3株酵母的同源序列与其他种之间的发育关系进行了分析,发现有很好的相似度,表明26S rDNA D1/D2区域序列分析方法能够应用于酿酒酵母的分子生物学鉴定,并可以作为生产中酵母污染检测的工具。

The fermentation performances of three yeasts isolated from the production of Hami melon wine were investigated. It was found that one of the three yeasts presented an abnormal fermentation phenomenon. The molecular identification of the three melon wine yeasts was carried out ac- cording to 26S rDNA D1/D2 sequence analysis. By sequence alignment and phylogenetic tree analysis, No.1 and No.3 yeasts were identified as Sac- charomyces cerevisiae with sequence similaritiesover 99% to S. cerevisiae, and No.2 strain was identified as Pichia guilliermondii with sequence sim- ilarity above 99% to P. guilliermondii. Furthermore, the homology relationship of the three yeasts and other species were analyzed and showed good similarity. The method of sequence analysis of 26S rDNA D1/D2 region can be used in molecular identification ofS. Cerevisiae, and can also be used as a tool for contamination detection in production.