酿酒酵母26SrDNAD1/D2区域序列分析及其系统发育研究

利用26SrDNAD1/D2区序列分析法对中国工业微生物菌种保藏管理中心(CICC)保藏的22株酿酒酵母(Saccharomycescerevisiae)和1株威尔酵母(S.willianus)进行了复核鉴定,通过序列比对及构建系统发育树分析后,结果显示:21株菌株与原名称一致,与酿酒酵母CBS1171T序列相似性在99.0%以上;CICC1313原定名为威尔酵母,此次鉴定结果为酿酒酵母,与酿酒酵母CBS1171T序列相似性为99.8%;CICC1859与异常毕赤酵母(Pichiaanomala)CBS5759T相似性为100%,鉴定为异常毕赤酵母.进一步对酿酒酵母与酵母属内其他种之间的发育关系进行了分析,通过构建酵母属内各菌种模式株的26SrDNAD1/D2区系统发育树,发现酿酒酵母与属内其他菌种间差异均大于1%,表明26SrDNAD1/D2区域序列分析方法能够应用于酿酒酵母的分子生物学鉴定.

The Identification of Saccharomyces cerevisiae by Sequence Analysis of 26S rDNA D1/D2 Domain Gene

22 Saccharomyces cerevisiae strains and 1 S.willianus were identified by 26S rDNA D1/D2 domain sequences analysis,which were deposited in China Center of Industrial Culture Collection(CICC).The similarities of 21 strains with the type strain of S.cerevisiae CBS 1171T are from 99.0% to 100%.The result indicated that the 21 strains support the original identification results;CICC 1313,which was named as S.willianus originally,was clustered with S.cerevisiae closely in the phlogenetic tree and exibited 99.8% similarity with type strain CBS 1171T.The similarity of CICC 1859 and Pichia anomala CBS 5759T was 100%.The relationship of 26S rDNA gene D1/D2 domain sequences among Saccharomyces' strains was analyzed furthermore and the divergence of S.cerevisiae with the other Saccharomyces' strains were greater than 1%,which indicated 26S rDNA D1/D2 domain sequences analysis is fit for S.cerevisiae identification.