5株酵母菌的系统发育树分析以及发酵性能测定

从四川藏区高原威代尔冰葡萄渣泥中分离纯化出5株酵母，用18S rDNAD1/D2 区域序列，通过序列比对及构建系统发育树分析，通过WL培养基的培养观察和普通光学显微镜观察，并且进一步对5种酵母菌的发酵性能进行测定。结果表明：JH、JH1、JH2、JH3和JH4分别鉴定为葡萄汁有孢汉逊酵母（Hanseniaspora uvarum）、美极梅奇酵母（Metschnikowia pulcherrima）、酿酒酵母（Saccharomyces cerevisiae）、解脂耶罗维亚酵母（Yarrowia lipolytica）和异常威克汉姆酵母（Wickerhamomyces anomalus）。该5种酵母菌均有一定的发酵能力，并且发酵液总酚、还原糖、果糖以及总酸含量等均有不同变化。总体来说，JH2的发酵性能最好。

Phylogenetic analysis and fermentation properties of five yeast strains

Five strains of yeast were isolated from the Sichuan Tibetan Plateau Vidal Ice grape slag mud and identified using 18S rDNAD1/D2, after sequences analysis and phylogenetic tree construction and analysis.The yeasts were cultured by WL medium and observed by ordinary optical microscope, and further fermenting property of five strains of yeast were determined. Results showed that JH, JH1, JH2, JH3 and JH4 were identified as Hanseniaspora uvarum, Metschnikowia pulcherrima, Saccharomyces cerevisia, Yarrowia lipolytica, Wickerhamomyces anomalus, respectively. The five kinds of yeasts had certain fermenting property.The changes of total phenol, reducing sugar, fructose and total acidin fermentation broth were different. In conclusion, JH2 had the optimal fermenting property.