| 张玉然,李文平,郭兰英,张海林.2株酒用酵母的分子鉴定及耐受性研究[J].济宁医学院学报,2016,39(6):387-390 |
| 2株酒用酵母的分子鉴定及耐受性研究 |
| Study on molecular identification and tolerance of two wine yeasts |
| 投稿时间：2016-10-23 |
| DOI：10.3969/j.issn.1000-9760.2016.06.002 |
| 中文关键词: 酒用酵母;分子鉴定;耐受性 |
| 英文关键词: Wine Yeasts;Molecular identification;Tolerance |
| 基金项目:济宁医学院博士科研启动基金项目（JY2015BS12）；山东省医药卫生科技发展计划项目（2015WS0416）；国家级大学生创新创业训练计划项目（201510443008） |
| 作者 | 单位 | | 张玉然 | 济宁医学院生物科学学院, 日照 276826 | | 李文平 | 济宁医学院生物科学学院, 日照 276826 | | 郭兰英 | 山东徐旭酒曲有限公司, 济宁 272000 | | 张海林 | 山东徐旭酒曲有限公司, 济宁 272000 |
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| 中文摘要: |
| 目的 对2株酒用酵母进行分子鉴定并研究菌株耐受性。方法 扩增2株酒用酵母的26S rDNA D1/D2区域序列，比对分析并构建系统发育进化树进行鉴定；将2株酒用酵母分别于不同酸度、温度及酒精度条件下进行培养，测定菌体长势。结果 通过分子鉴定，将菌株2-r-9命名为异常威克汉逊酵母（Wickerhamomyces anomalus）2-r-9，将菌株6-y-r命名为酿酒酵母（Saccharomyces cerevisiae）6-y-r。耐受性方面，菌株W.anomalus 2-r-9在高酸度条件下仍保持良好的菌体长势，酸耐受性优于菌株S.cerevisiae 6-y-r；在42℃高温下，菌株S.cerevisiae 6-y-r仍可生长，而菌株W.anomalus 2-r-9的生长则受到较强抑制；菌株S.cerevisiae 6-y-r在10%的酒精度下仍可正常生长，而菌株W.anomalus 2-r-9在8%的酒精度下即受到较强抑制。结论 成功对2株酒用酵母进行了分子鉴定并了解其耐受性，为后续应用性研究奠定基础。 |
| 英文摘要: |
| Objective To identify the species and study the tolerance of two wine yeasts.Methods Sequence of D1/D2 domain of 26S rDNA was amplified.The species of two wine yeasts was identified based on sequence alignment and phylogenetic tree.These two wine yeasts were cultured under different acidity,temperature and alcoholic strength to study the tolerance.Results Strain 2-r-9 and 6-y-r were identified and named as Wickerhamomyces anomalus 2-r-9 and Saccharomyces cerevisiae 6-y-r,respectively.The growth of W.anomalus 2-r-9 was better than that of S.cerevisiae 6-y-r under higher acidity.S.cerevisiae 6-y-r could grow well at 42℃ but the growth of W.anomalus 2-r-9 was obviously restrained.S.cerevisiae 6-y-r could grow well at alcoholic strength of 10%.However,the growth of W.anomalus 2-r-9 was restrained significantly at alcoholic strength of 8%.Conclusion The molecular identification and tolerance of two wine yeasts were carried out successfully,which could lay the foundation for further applied research. |
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