文献类型：期刊文献

中文题名：刺梨自然发酵过程中非酿酒酵母多样性分析

英文题名：Biodiversity of non-Saccharomyces yeasts during natural fermentation of Rosa roxburghii

作者：刘晓柱 李银凤 于志海 HARDIE William James 黄名正

第一作者：刘晓柱

机构：[1]贵州理工学院食品药品制造工程学院,贵州贵阳550003;[2]常州大学石油化工学院,食品学院,江苏常州213000

第一机构：贵州理工学院食品药品制造工程学院

年份：2020

卷号：60

期号：8

起止页码：1696-1708

中文期刊名：微生物学报

外文期刊名：Acta Microbiologica Sinica

收录：CSTPCD;;Scopus;北大核心:【北大核心2017】；CSCD:【CSCD2019_2020】；PubMed;

基金：贵州省科技计划项目(黔科合平台人才[2017]5789,[2018]5603);贵州省教育厅创新群体重大研究项目(黔教合KY字[2017]046);贵州理工学院高层次人才科研启动经费项目(XJGC20190625)。

语种：中文

中文关键词：刺梨;自然发酵;非酿酒酵母;多样性

外文关键词：Rosa roxburghii;natural fermentation;non-Saccharomyces yeasts;biodiversity

摘要：【目的】分析刺梨果实自然发酵过程中非酿酒酵母菌群特征,为筛选优质刺梨非酿酒酵母提供参考。【方法】基于Illumina MiSeq高通量测序技术和WL营养琼脂鉴定培养基纯种分离技术,分析刺梨果实自然发酵1 d(F1)、3 d(F3)、5 d(F5)和15 d(F15)4个阶段及YPD培养基富集培养样本中非酿酒酵母种群组成和多样性。【结果】高通量测序分析结果共获得182个OTUs(operational taxonomic units,OTUs),归属于81个属107个种;物种多样性分析结果表明,刺梨果实自然发酵前期,优势非酿酒酵母为汉逊酵母(Hanseniasporasp.)和伯顿丝孢毕赤酵母(Hyphopichiaburtonii),二者在样本F1中分别占42.59%和26.85%;随着自然发酵的不断进行,二者的比例逐渐降低,在第15天(F15),Hanseniaspora sp.和H.burtonii比例降低至7.73%和0.52%。相反,Pichia sporocuriosa和未培养的酵母,随着自然发酵不断进行所占比例逐渐增大,分别由F1中的0.23%和0.33%增至F15中的37.26%和32.62%。此外,采用WL营养琼脂鉴定培养基纯种分离和鉴定技术,从刺梨上分离到Hanseniasporasp.、H.burtonii、克鲁维毕赤酵母(Pichia kluyveri)、P.sporocuriosa和异常威克汉姆酵母(Wickerhamomyces anomalus)5种类型的可培养非酿酒酵母。【结论】刺梨果实上存在着丰富的非酿酒酵母菌资源,研究刺梨自然发酵过程中非酿酒酵母多样性,为酵母资源开发和利用奠定基础。
[Objective]The present study aims to reveal non-Saccharomyces yeasts biodiversity and theirs changes during natural fermentation of Rosa roxburghii fruit,so as to provide reference for the screening of high quality non-Saccharomyces yeasts.[Methods]The composition and biodiversity in non-Saccharomyces yeasts communities in four natural fermentation stages including 1 d(F1),3 d(F3),5 d(F5)and 15 d(F15)and the cultures from R.roxburghii in YPD medium were analyzed using high-throughput sequencing and WL(Wallerstein laboratory nutrient agar)identification medium.[Results]High-throughput sequencing results show that a total of 182 operational taxonomic units(OTUs)were detected and assigned to 81 species in 107 genera.Hanseniaspora sp.and Hyphopichia burtonii were predominant in R.roxburghii fruit,accounting for 42.59%and 26.85%in F1,respectively.With the continuous progress of natural fermentation,the content of Hanseniaspora sp.and H.burtonii decreased gradually.At the end of fermentation(F15),the proportion of Hanseniaspora sp.and H.burtonii decreased to 7.73%and 0.52%,respectively.In contrast,the proportion of Pichia sporocuriosa and unclassified_o_Saccharomycetales increased from 0.23%,0.33%in F1 to 37.26%,32.62%in F15,respectively.Moreover,Hanseniaspora_sp.,H.burtonii,Pichia kluyveri,P.sporocuriosa and Wickerhamomyces anomalus were also isolated by pure culture approach.[Conclusion]There were abundant resources of non-Saccharomyces yeasts in R.roxburghii fruit.Study on the biodiversity of non-Saccharomyces yeasts during natural fermentation of R.roxburghii,it aims to lay a foundation for the exploitation and utilization of these yeast resources.