生姜猕猴桃自然酒精发酵醪微生物多样性研究

为了探讨和评估生姜猕猴桃自然酒精发酵醪酵母菌系多样性及其产品的安全性，采用微生物可培养方法对生姜猕猴桃自然酒精发酵中的酵母菌进行分离，并利用5.8S rDNA ITS序列信息分析不同时期生姜猕猴桃自然酒精发酵醪的酵母菌株α多样性和β多样性。结果表明，生姜猕猴桃自然酒精发酵中酵母菌有8属11种，包括假丝酵母、孢汉逊酵母、德巴利酵母、毕赤酵母、伊萨酵母、柯达酵母、梅奇酵母、Meyerozyma。毕赤酵母是生姜猕猴桃自然酒精发酵醪初期和后期的优势酵母菌群，Myerozyma是生姜猕猴桃自然酒精发酵醪初期和中期的优势酵母菌群。α多样性、β多样性分析结果显示，生姜猕猴桃自然酒精发酵中期物种多样性最高，发酵后期酵母菌数与独有酵母菌数最多，物种丰富度最高。

Microbial diversity of natural alcoholic fermentation broth of ginger and kiwi

In order to explore the diversity of yeast strains in the natural alcoholic fermentation of ginger and kiwi and evaluate their product safety, the yeasts in natural alcohol fermentation broth of ginger and kiwi were isolated by microbial culture method. The α diversity and β diversity of yeast strains in the different fermentation periods were analyzed by 5.8S rDNA ITS sequence analysis. Results showed that there were 8 genera and 11 species of yeasts in the natural alcohol fermentation of ginger and kiwi, including Candida, Hanseniaspora, Debaryomyces, Pichia, Issatchenkia, Kodamaea, Metschnikowia and Meyerozyma. Pichiawas the dominant yeast group in the early and late stages of natural alcoholic fermentation broth of ginger and kiwi. Myerozyma was the dominant yeast group in the early and middle stages of natural alcoholic fermentation broth of ginger and kiwi. The results of α diversity and β diversity analysis showed that the ginger and kiwi fermentation broth had the highest diversity during the middle stage of natural alcohol fermentation, the number of yeasts and unique yeasts were the highest, and the species richness was the highest.