传统发酵蓝莓饮料中酵母菌的分离鉴定及筛选

Isolation, identification and screening of yeast from traditional fermented blueberry beverage

该研究从传统发酵蓝莓饮料中分离、筛选出发酵性能优异的酵母菌,旨在为蓝莓相关产业的深加工提供理论依据。采用Ion S5 XL测序平台对样品中真菌ITS 1区进行高通量测序,发现德克酵母(Dekkera)为主要发酵菌属,相对丰度为89.3%。通过分离鉴定共得到30株酵母菌,与ITS数据库比对,其中5株菌株与相对丰度排名前10的酵母菌的操作分类单元(OTU)代表序列相似度为100%。进一步根据产气、产乙醇能力测试及在发酵蓝莓果汁中生长状态最终筛选得到2株酵母菌,菌株编号为YA1和YB8,适用于蓝莓发酵产品的开发。

The yeasts with great fermentation performance were isolated and screened from traditional fermented blueberry beverage,to provide a theoretical basis for the deep processing of blueberry-related industries.High-throughput sequencing of fungus ITS 1 region in the sample was performed using Ion S5 XL sequencing platform.Results showed that Dekkera was main genus,with a relative abundance of 89.3%.A total of 30 yeasts were obtained through separation and identification.Compared with ITS data,the clustering unit sequence similarity between 5 strains and the top 10 yeasts in relative abundance was 100%.According to gas production,ethanol production ability tests,and growth state in fermented blueberry juice,2 yeasts were screened finally,and numbered as YA 1 and YB 8,respectively,which were suitable for the development of fermented blueberry product.