宁夏玉泉营地区酿酒葡萄酵母菌的分离筛选及分子鉴定

摘要

为进一步探究宁夏玉泉营地区酿酒葡萄酵母菌的多样性,更好地开发利用本土葡萄酒产区酵母菌资源,从宁夏玉泉营地区的葡萄园土壤、葡萄果实表皮以及葡萄自然发酵过程中进行酵母菌的分离筛选,对得到的22株酵母菌株运用WL营养琼脂培养基进行初步聚类分类,并采用26S rDNA D1/D2区序列分析法进行菌株鉴定.结果表明,供试菌株共鉴定为6种,分别为大隐球酵母(Cryptococcus magnus)、美极梅奇酵母(Metschnikowia pulcherrima)、葡萄酒有孢汉生酵母(Hanseniaspora vineae)、酿酒酵母(Saccharomyces cerevisiae)、克鲁维毕赤酵母(Pichia kluyven)、东方伊萨酵母(Issatchenkia orientalis).%In order to further explore the diversity of Saccharomyces cerevisiae of Yuquanying in Ningxia and better develop and utilize the resources of yeast in local wine region,the yeasts in the soil,grape skin,and during the natural fermentation process were isolated and screened.The 22 yeast strains were preliminarily classified based on WL nutrient agar mediums,and identified by 26S rDNA D1/D2 sequence analysis.Results showed that the strains were identified as Cryptococcus magnus,Metschmikowia pulcherrima,Hanseniaspora vineae,Saccharomyces cerevisiae,Pichia kluyveri,and Issatchenkia orientalis,respectively.