接种不同嗜杀特性的酿酒酵母对赤霞珠发酵中酵母多样性的影响

以赤霞珠葡萄为原料,分别接种不同嗜杀特性的酿酒酵母(Saccharomyces cerevisiae)菌株NXU17-26(中性)、UCD522(敏感菌株)和UCD2610(嗜杀菌株),并以自然发酵为对照,研究各菌株对赤霞珠葡萄酒的发酵特征及发酵中酵母菌多样性的影响。结果表明,接种发酵在启酵和发酵速度上显著快于自然发酵。WLN培养基将分离到的480株酵母菌鉴定为7种类型,26S rDNA D1/D2序列分析进一步将其鉴定为4属5种:葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)、克鲁维毕赤酵母(Pichia kluyveri)、伯顿丝孢毕赤酵母(Hyphopichia burtonii)、S.cerevisiae、库徳毕赤酵母(Pichiakudriavzevii)。这4属5种的酵母均存在于自然发酵中,而接种发酵中仅有H.uvarum和S.cerevisiae两种酵母,接种发酵中酵母菌多样性较低。Interdelta指纹图谱分析表明,所接种的酿酒酵母菌株是相应发酵中的优势菌株:接种中性酵母NXU17-26的发酵中,NXU17-26的基因型占比为63.46%;接种敏感菌株...

Effects of Saccharomyces cerevisiae Strains with Different Killer Activities on Yeast Diversity during Inoculated Fermentation of Cabernet Sauvignon

In this study,Cabernet Sauvignon was inoculated with different strains of Saccharomyces cerevisiae,NXU17-26(natural strain),UCD522(sensitive strain)and UCD2610(killer strain),or naturally fermented(control)in order to investigate the effects of these yeast strains on the fermentation performance and yeast diversity during the fermentation process.The results showed that the inoculated strains initiated fermentation more rapidly and exhibited a higher fermentation rate compared to spontaneous fermentation.A total of 480 yeast isolates were classified into 7 phenotypes by using Wallerstein Laboratory Nutrient(WLN)agar.In addition,26S rDNA D1/D2 domain sequence analysis found that they belonged to 5 species in 4 genera:Hanseniaspora uvarum,Pichia kluyveri,Hyphopichia burtonii,S.cerevisiae and Pichia kudriavzevii.All of the yeast species were found in the spontaneous fermentation,while the yeasts isolated from the inoculated fermentations were H.uvarum and S.cerevisiae.Interdelta fingerprints showed that the inoculated yeasts were the dominant strains in the corresponding fermentations.The natural strain NXU17-26 accounted for 63.46%of the S.cerevisiae strains isolated from the fermentation inoculated with NXU17-26.In the fermentation inoculated with it,the sensitive strain UCD522 accounted for 44.68%of the S.cerevisiae strains isolated,while the indigenous S.cerevisiae NXU18-15 showed strong competitiveness with a percentage of 34.04%.The killer strain UCD2610 accounted for 62.74%of the S.cerevisiae strains during the corresponding fermentation.According to UPGMA cluster analysis,the genetic diversity among S.cerevisiae strains isolated from the same fermentation was small,while the genetic diversity between S.cerevisiae strains isolated from different fermentations was large.