期刊论文

Comparison of diversity of yeast and fermentation characteristic of Issatchenkia orientalis from fermented grains and surrounding soil of Baijiu production

中文

中国酿造

0254-5071

2019

38

8

77-84

10.11882/j.issn.0254-5071.2019.08.016

湖北省重大科技创新计划项目资助（2013ABA008）；

本校为第一机构

采用平板分离法,从白云边酒厂酒醅和周边土壤中分离获得120株酵母菌,采用26S r DNA D1/D2序列分析,比较2种环境中酵母菌的多样性,并测定不同来源的东方伊萨酵母（Issatchenkia orientalis）菌株耐酸、耐温和乙醇耐受性及发酵产物乙醇和乙酸乙酯含量差异。结果表明,来自酒醅和土壤中的酵母菌多样性差异较大,土壤、酒醅中热带假丝酵母（Candida tropicalis）、盔形毕赤酵母（Pichia manshurica）分别占优势。I. orientalis在土壤和酒醅中均比较丰富,其耐酸、耐高温和高温下耐乙醇能力有差异,且来源酒醅的菌株在耐受性方面较来源土壤菌株有一定优势,来源酒醅I. orientalis菌株发酵产乙醇和乙酸乙酯...

120 strains of yeast were isolated from the fermented grains and the surrounding soil of Baiyunbian distillery by plate separation method.The yeast diversity in the two environments was compared by 26S rDNA D1/D2 region sequence analysis,and the acid,temperature and ethanol tolerance of the different sources of Issatchenkia orientalis strains and the differences of ethanol and ethyl acetate contents in fermentation products were determined.The results showed that there were great differences in yeast diversity between the soil and the fermented grains,and their dominant yeasts were Candida tro...