自然发酵生姜猕猴桃酒醅中酵母菌区系分析

Analysis of Yeast Flora in Ginger & Kiwi Fermented Mixture by Natural Fermentation

采用传统培养方法、模拟环境培养方法以及寡培养的方法分析了自然发酵期间生姜猕猴桃酒醅中酵母菌区系。根据菌落形态、大小和颜色从样品中共分离得到265株酵母菌株。根据5.8S rDNA-ITS区序列分析比对结果显示,所分离得到的265株酵母分属于7属11种,分别是桔假丝酵母(Candida quercitrusa)、福山假丝酵母(Candida fukuyamaensis)、葡萄酒有孢汉逊酵母(Hanseniaspora uvarum)、汉逊德巴利酵母(Debaryomyces hansenii)、克鲁维毕赤酵母(Pichia kluyveri)、异常毕赤酵母(Pichia anomala)、东方伊萨酵母(Issatchenkia orientalis)、奥莫柯达酵母(Kodamaea ohmeri)、美极梅奇酵母(Metschnikowia pulcherrima)、卡里比克毕赤酵母(Pichia caribbica)、膜醭毕赤酵母(Pichia membranifaciens)。毕赤酵母(Pichia)为生姜猕猴桃自然发酵的优势菌群。

In the experiment, yeast flora in ginger ＆ kiwi fermented mixture by natural fermentation was analysed by use of traditional culture, simulated environment culture, and low-nutrition culture respectively. According to colony morphology, size and color, 265 yeast strains in total were separated from the samples and then identified through 5.8S rDNA-ITS sequence analysis and they were classified into 11 species and 7 genus including Candida quercitrusa, Condida fukuyamaensis, Hanseniaspora uvarum, Debaryomyces hansenii, Pichia kluyveri, Pichia anomala, lssatchenkia orientalis, Kodanwea ohmeri, Metschnikowia pulcherrima, Pichia caribbica and Pichia membranifaciem. Among them, Pichia was the dominant yeast species in ginger ＆ kiwi fermented mixture.