贵州黔南地区泡制酸菜中酵母菌的分离与鉴定

Isolation and identification of yeasts from pickling sauerkraut in Qiannan regions of Guizhou Province

中文关键词:  黔南地区  泡制酸菜  酵母菌  26S rDNA  分离与鉴定

英文关键词:Qiannan region  pickling sauerkraut  yeast  26S rDNA  isolation and identification

中文摘要:

      目的 研究黔南地区非盐渍泡制酸菜中酵母菌的种类。方法 采用纯培养的方法从黔南地区20份自然发酵非盐渍泡制酸菜中分离酵母菌, 根据WL培养基上的菌落特征, 结合显微细胞形态及生理生化特性, 对酵母菌进行聚类分析后, 从每种类型中挑选一株进行26S rDNA D1/D2区序列测定, 通过序列分析及构建系统发育树, 进行种属鉴定。结果 从20份样品中分离得到115株酵母菌, 共聚为17种类型, 分属于11个属, 其中30.43%为Kazachstania酵母属、26.96%为毕赤酵母属(Pichia)、17.39%为地霉属(Geotrichum)、4.35%为假丝酵母属(Candida)、3.48%为耶罗威亚酵母属(Yarrowia)、3.48%为丝孢酵母属(Trichosporon)、3.48%为Meyerozyma酵母属、2.61%为有孢汉逊酵母属(Hanseniaspora)、2.61%为Wickerhamomyces酵母属、2.61%为Apiotrichum酵母属、2.61%为棒孢酵母属(Clavispora)。结论 黔南地区非盐渍泡制酸菜中酵母菌的种类丰富, 但主要以Kazachstania酵母属、毕赤酵母属、地霉属为主。

英文摘要:

      Objective To study the species of yeasts in non-saline pickled pickling sauerkraut of Qiannan regions. Methods Yeasts were isolated from 20 naturally fermented non-saline pickling sauerkraut of Qiannan regions by pure culture method. According to the colony characteristics on WL medium, microscopic cell morphology and physiological and biochemical characteristics of yeast, cluster analysis was carried out. One strain was selected from each type for 26S rDNA D1/D2 region sequence determination, and the species were identified by sequence analysis and phylogenetic tree construction. Results A total of 115 yeast strains were isolated from 20 samples, which were copolymerized into 17 types and belonged to 11 genera. Among them, 30.43% were Kazachstania, 26.96% were Pichia, 17.39% were Geotrichum, 4.35% were Candida, 3.48% were Yarrowia, 3.48% were Trichosporon, 3.48% were Meyerozyma, 2.61% were Hanseniaspora, 2.61% were Wickerhamomyces, 2.61% were Apiotrichum and 2.61% were Clavispora. Conclusion There are abundant yeast species in non-saline pickles cabbage of Qiannan regions, but the main species are Kazachstania, Pichia and Geotrichum.