新疆伊犁地区发酵驼乳中酵母菌多样性分析

Analysis of the Diversity of Yeast in Fermented Camel from Xinjiang Yili Area

从新疆伊犁地区采集到12份发酵驼乳样品,用传统分离培养方法从中分离出35株酵母菌。通过生化鉴定结合形态观察,结果显示:8株为马克斯克鲁维酵母;15株属于单胞酿酒酵母菌;9株林德纳克勒克酵母;2株酿酒酵母;1株白地霉,其中单胞酿酒酵母菌是优势菌属。通过样品酵母菌26S r DNA基因D1区DGGE图谱的优势条带有12条;样品间酵母菌种群结构相似性系数范围21.9%~73.9%;Shannon-Wiener指数在1.92~3.41之间,丰度S值在10~34;在40%水平上样品聚为4类。酵母群落组成主要包括马克斯克鲁维酵母、酿酒酵母、单胞酿酒酵母菌、解脂耶氏酵母和白地霉等。

Twelve samples of fermented camel milk were collected from Xinjiang Yili area,35 strains were isolated by pure culture method.The strains were identified through the biochemical identification method combined with morphological observation.The results were as follows:8 strains of Kluyveromyces marxianus;15 strains of Kazachstania unispora;9 strains of Kloeckera lindner;2 strains of Saccharomyces cerevisiae;1 strain of Geotrichum candidum,among which Kazachstania unispora was dominant yeasts.The similarity coefficient of the yeast population was 21.9%-73.9%,the Shannon-Wiener index was between 1.92 and 3.41,the abundance S was 10-34,and the samples were clustered into four categories at 40% level.The composition of the yeast community mainly includes Kluyveromyces marxianus,Saccharomyces cerevisiae,Kazachstania unispora,Yarrowia lipolytica and Geotrichum candidum.