贵人香冰酒大生产过程中酵母菌群结构及动态变化

利用WLN培养基、26S rDNA D1/D2序列和Interdelta指纹图谱分析对甘肃祁连酒庄贵人香冰酒大生产发酵过程中分离的180株酵母菌进行鉴定,以了解我国冰酒酿造过程中酵母菌菌群的多样性和动态变化。结果表明,供试菌株含12种WLN培养类型,分属于9属10种,分别为酿酒酵母、戴尔有孢圆酵母、核果梅奇酵母、柠檬形克勒克酵母、嗜高压有孢汉生酵母、发酵性毕赤酵母、粟酒裂殖酵母、耐热克鲁维酵母、浅白隐球酵母、葡萄汁有孢汉逊酵母。其中酿酒酵母含2种基因型分别为1株野生酵母和接种商业酵母,商业酵母一直是发酵主导菌,野生酵母在发酵初中期表现出竞争潜力。

Dynamics of wine related yeasts during industrial icewine fermentations of Italian Riesling

Using a combination of colony morphology on WaUerstein nutrient （WLN） medium, sequence analysis of the 26S rDNA D1/D2 domain and interdelta sequence fingerprinting analysis, a total of 180 yeasts （isolated from Guirenxiang ieewine, Qilian chateau, Gansu） were identified at the species level. Results showed that there were 12 WLN cultivation types among the strains tested, including 9 families and 10 species; they were Saccharomyces cerevisiae, Tomlaspora delbrueckii, Metsctmikowia aft. Fructicola, Kloeckem apiculata, Hanseniaspora osmophila, Pichia fermentans, Schizosaccharomyces pombe, Lachancea thermotolerans, Cryptococcus albidus, Hanseniaspora uvarum. Two genotypes of S. cerevisiae were distinguished by interdelta sequence analysis, including one native genotypes and one commercial yeast. The commercial yeast was the dominated fermentation bacteria, while the indigenous S. cerevisiae played potential competition in icewine fermentation.