襄阳大头菜腌制液中产膜醭酵母菌的多样性分析

采用聚合酶链式反应-变性梯度凝胶电泳（PCR-DGGE）研究了襄阳大头菜发酵过程中正常腌制液和长膜醭腌制液中酵母的多样性，同时利用纯培养技术对襄阳大头菜膜醭中的酵母进行了分离和鉴定。PCR-DGGE结果显示，在襄阳大头菜不同发酵状态腌制液中酵母的多样性没有差异，均为鲁氏酵母（Zygosaccharomyces rouxii）和汉逊德巴利酵母（Debaryomyces prosopidis），但是在长膜醭大头菜腌制液中鲁氏酵母和汉逊德巴利酵母的生物量显著增加。从襄阳大头菜上的膜醭中分离出的酵母与DGGE结果一致。根据以上结果推断，鲁氏酵母和汉逊德巴利酵母存在于不同发酵状态的大头菜腌制液中，但是生物量不同，其的大量生长可能是引起膜醭出现的原因。

Diversity analysis of film-forming yeast in Xiangyang mustard root brine

Yeast diversity of normal Xiangyang mustard root brine and the brine with surface film was studied by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). At the same time, yeasts were isolated and identified from the surface film of Xiangyang mustard root brine using pure culture technology. The results of PCR-DGGE showed that the diversity of yeast isolated from Xiangyang mustard root brine in different fermentation states had no difference, all of which were Zygosaccharomyces rouxii and Debaryomyces prosopidis. The biomass of Z. rouxii and D. prosopidis increased significantly in Xiangyang mustard root brine with the surface film. The yeasts isolated from the film of Xiangyang mustard root brine were consistent with DGGE results. It was inferred from the above results that Z. rouxii and D. prosopidis existed in different fermentation states of Xiangyang mustard root brine, but the biomass of them was different. The growth in large amount may be the reason for the appearance of the surface film.