茅台镇不同海拔酒厂环境可培养酵母多样性分析

Population Structure and Diversity of Culturable Yeast in Maotai Liquor at Different Altitudes in Maotai Town

以中国酱香酒核心产区仁怀市茅台镇为研究区域,探索高温大曲和环境中可培养酵母的物种多样性,以及在不同海拔下的种群结构和相对丰度。结果显示,从高温大曲和环境样品中最终分离474株酵母,鉴定为21属32个种,其中从环境样品中共分离269株酵母,鉴定为19属28个种;从大曲中共分离205株酵母,鉴定为15属18个种。Wickerhamomyces anomalus在环境和大曲中均作为核心酵母菌。环境中分离出的酵母菌多样性指数高于高温大曲。在不同海拔梯度上,环境样品中酵母多样性和丰度差异明显,高温大曲中酵母多样性和丰度差异较小,主要的优势菌群均保持一定的相似性和稳定性。总的来说,海拔500 m以上的酵母菌群落结构较为相似;海拔500~600 m的酵母菌群相对丰度及多样性最高,海拔600 m以上酵母多样性及丰度要低于海拔500 m以下。

This paper explored the species diversity of culturable yeast in high-temperature Daqu and environmental samples,as well as the population structure and relative abundance at different altitudes,taking Maotai Town,Renhuai City,the core production area of Chinese Maotai-flavor liquor,as the research area.The results showed that 474 strains of yeast were finally isolated from high-temperature Daqu and environmental samples,and identified as 32 species in 21 genera.Among them,a total of 269 strains of yeast were isolated from environmental samples and identified as 28 species in 19 genera.A total of 205 strains of yeast were isolated from Daqu and identified as 18 species in 15 genera.Wickerhamomyces anomalus acts as a core yeast both in the environment and in Daqu.The diversity index of yeast isolated in the environment was higher than that of high-temperature Daqu.At different altitude gradients,the diversity and abundance of yeast in environmental samples were significantly different,while the differences in high temperature Daqu were less,and the main dominant yeast populations maintained a certain degree of similarity and stability.In general,the yeast community structure above 500 m was relatively similar,and the relative abundance and diversity of yeast community at 500~600 m were the highest,and both of them above 600 m were lower than those below 500 m.