西藏昌都传统发酵葡萄酒中酵母菌的分离鉴定及耐受性分析

Isolation,Identification and Tolerance Analysis of Saccharomyces Cerevisiae from Tibet Traditional Fermented Red Wine

以西藏昌都自酿葡萄酒为材料,采用稀释涂布平板法分离纯化酵母菌,根据菌落形态、镜检进行初步鉴定,并对真菌ITS区进行高通量测序。结果表明,共筛选得到4株酿酒酵母菌。乙醇、葡萄糖、pH、NaCl、SO_(2)耐受性分析发现,菌株M-4在葡萄糖质量分数为30%的YPD液体培养基中能快速启动发酵,同时能够耐受15%乙醇、pH 2.5、10%NaCl、300 mg/LSO_(2)的发酵环境,菌株M-1、M-2、M-3次之。酿酒酵母M-4可作为酿造葡萄酒的开发菌株。

In this study,Saccharomyces cerevisiae strains were isolated and purified from naturally fermented red wine in Chamdo,Tibet,using the dilution coating plate method.Initial identification was conducted based on colony and cell morphology,as well as high-throughput sequencing of the fungal ITS region.The results showed that a total of 4 strains of S.cerevisiae were isolated and purified.Further analysis of these strains' tolerance to ethanol,glucose,pH,NaCl,and SO_(2) demonstrated that strain M-4 exhibited rapid growth in YPD medium containing 30% glucose.Moreover,it displayed the highest tolerance levels among the strains,with a maximum tolerance of 15% ethanol,pH 2.5,10% NaCl,and 300 mg/L SO_2.Strains M-1,M-2,and M-3 followed in decreasing order of tolerance.In conclusion,strain M-4 exhibits favorable characteristics for wine fermentation and can be considered a promising candidate for the development of red wine production.