贵州紫云刺葡萄自然发酵中野生酿酒酵母基因型多样性分析

[目的] 研究贵州紫云县刺葡萄自然发酵过程中野生酿酒酵母的基因型多样性,分析不同基因型酵母在不同发酵时期的动态变化,为优良酿酒酵母资源的开发利用提供理论依据。[方法] 采用Interdelta指纹图谱分析方法和微卫星分子标记法,研究贵州紫云县刺葡萄自然发酵中野生酿酒酵母的基因型多样性,并通过DPS软件分析不同基因型之间的遗传关系。[结果] 贵州紫云县刺葡萄自然发酵中共分离野生酿酒酵母75株,经Interdelta指纹图谱分析方法和微卫星分子标记法鉴定为10个基因型,其中基因型6、9、10、11、14、15、16为野生酿酒酵母独有的7个基因型,7、17和18为野生与商业酿酒酵母共有的3个基因型,此外,本研究所用其他商业酿酒酵母另有独有的9个基因型（1、2、3、4、5、8、12、13和19）。75株野生酿酒酵母中基因型17的占比最高为36%,其次为基因型10占比为13.3%。在自然发酵过程中不同基因型呈现此消彼长的变化,每一种基因型的菌株细胞密度在10⁴-10⁷ CFU/mL之间。[结论] 贵州紫云县刺葡萄自然发酵样品展现了丰富的酿酒酵母菌株基因型多样性,其中基因型10和17为主导基因型,该研究为贵州刺葡萄优良野生酿酒酵母资源的开发奠定了基础。     

接种发酵和自然发酵中酿酒酵母菌株多样性比较

【目的】探究自然发酵和接种发酵两种发酵方式,对霞多丽葡萄发酵中酵母菌种多样性和酿酒酵母菌株遗传多样性的影响。【方法】以霞多丽葡萄为原料,分别进行自然发酵和接种不同酿酒酵母菌株(NXU17-26、UCD522和UCD2610)的发酵,利用26S rDNA D1/D2区序列分析和Interdelta指纹图谱技术分别进行酵母菌的种间及种内水平的区分,通过聚类分析及多样性指数对不同发酵方式下酿酒酵母菌株的多样性进行分析和比较。【结果】自然发酵的发酵曲线较平缓,接种发酵的发酵速度显著快于自然发酵。26S rDNA D1/D2区序列分析将4个发酵中分离到的酵母菌鉴定为6属11种,自然发酵中分离的酵母有5属6种,均为非酿酒酵母(non-Saccharomyces);而接种发酵中的酵母多样性远低于自然发酵,均由酿酒酵母和两种非酿酒酵母组成。Interdelta指纹图谱分析表明,接种UCD2610的发酵中,发酵后UCD2610是优势菌株,其基因型占比为48.78%;接种NXU17-26和UCD522的发酵中,未发现与NXU17-26和UCD522相同的基因型。聚类分析表明,分离自接种UCD522发酵中的酿酒酵母菌株间的遗传差异性较小;而分离自NXU17-26和UCD2610发酵中的酿酒酵母菌株间遗传差异性较大。多样性指数结果表明,接种UCD2610发酵中的优势菌株(UCD2610)在发酵过程中占据更加突出的地位;接种UCD522发酵中分离的酿酒酵母具有更高的多样性,影响其菌株多样性的未知因素较多,且不同基因型酿酒酵母的集中度较高。【结论】发酵方式对霞多丽葡萄发酵中酵母菌种多样性、以及酿酒酵母菌株遗传多样性的影响显著,研究结果对葡萄酒发酵中的微生物控制具有指导意义。     

四川甘孜州高山葡萄酒产区酵母菌多样性分析

【背景】西南高山葡萄酒产区的甘孜州产区,具有生产优质葡萄酒的自然禀赋。【目的】研究四川甘孜州葡萄酒产区真核微生物种类多样性、本土酿酒酵母遗传多样性,以及商业酵母对本土酵母多样性的影响。【方法】利用ITS高通量测序技术对赤霞珠接种发酵和自然发酵过程中的微生物进行多样性分析,并利用Interdelta指纹图谱分析法,对经过26S rRNA基因鉴定的野生酿酒酵母基因型进行分类。【结果】ITS测序结果显示,接种发酵和自然发酵各时期均注释到7个科7个属的酵母,通过Interdelta指纹图谱分析发现甘孜州产区的酿酒酵母共有5种基因型。该产区酿酒酵母的6株代表菌株与我国其他产区109株酿酒酵母的进化树分析结果显示,均与来自北京产区的酿酒酵母菌株亲缘关系更近。【结论】甘孜州葡萄酒子产区酵母资源丰富,表现出较高的微生物多样性和中等程度的本土酿酒酵母基因型多样性,为后续优良本土酵母菌株的筛选奠定基础。     

利用功能基因组学方法研究酿酒酵母乙醇生物合成的调控机理

酿酒酵母在发酵生产乙醇的过程中存在的主要问题是前期高浓度底物葡萄糖的抑制和后期高浓度产物乙醇的抑制。功能基因组学技术的发展为从基因组水平上系统研究酿酒酵母乙醇生物合成的调控机理提供可能。本研究模拟工业发酵的条件,对酿酒酵母实验菌株BY4743为遗传背景的116个单基因缺失菌株进行了乙醇发酵试验,以发现基因和乙醇发酵的关系。结果表明乙醇对菌体得率系数高于平均值30%以上的基因缺失株有20株,其中高于50%以上基因缺失株有5株;低于平均值30%以上的基因缺失株有11株,其中低于45%以上的有5株。本研究为从整个酿酒酵母基因组水平上系统研究乙醇生物合成的调控机理建立了研究方法,提供了可行性验证。     

利用26S rDNAD1/D2区序列和微卫星标记分析各种工业酿酒酵母的种内遗传差异

选取30株传统发酵工业中不同来源的酿酒酵母菌株和实验室常用酿酒酵母菌株,利用大亚基(26S)rDNA D1/D2区序列和微卫星标记分析酿酒酵母种内菌株间的遗传多样性和系统发育关系,以揭示酿酒酵母在长期的各种工业发酵环境下发生的遗传变异。结果表明:30株酿酒酵母的26S rDNA D1/D2区序列(591bp)比较保守,与测序菌株S288C相比序列相似度在99.8%–100%,说明种内菌株间存在一定的多态性,但序列差异并不十分明显,其变异情况表现在个别碱基的差异(大多由转换突变引起);通过扩增11个微卫星位点,每个菌株均有其独特的基因型,即30种基因型,共得到188个等位基因,观测杂合度平均值和期望杂合度平均值分别为0.576、0.886,多态信息含量平均值高达0.858,说明酿酒酵母种内菌株间具有较高的遗传多样性,而聚类分析表明30株酿酒酵母可以得到很好地区分,但是没有呈现与其工业来源相关的聚类。     

球孢白僵菌单孢子分离株在继代培养过程中菌落局变的遗传分析

研究了球孢白僵菌Beauveria bassiana单孢株继代过程中的菌落局变现象,并通过AFLP分析了角变子与原菌株间在分子水平上的差异。结果表明,野生型出发菌株Bb13的单孢分离株13S5和13S8在继代培养过程中均发生生长速率加快和产孢量下降现象。13S5在前5代,13S8在前6代产孢量有所下降但不显著,至第10代时产孢量比第1代分别下降了81.7%和69.0%。菌株角变现象在继代培养5-6代后表现明显,而13S8角变子出现的频率更高。AFLP指纹图谱分析表明,用20个引物组扩增出的98个位点中,两个角变子与野生型菌株间有12条差异条带,变异率达12.2%。由此证明单孢子分离株在继代培养中发生菌落局变后遗传物质已产生了变异。     

EZAL-MY96乳酸菌种菌株分离鉴定

目的：对引进法国罗地亚EZAL-MY96直投式酸奶发酵剂(DVS)进行菌株分离鉴定。方法：利用半选择性培养基进行发酵剂菌株分离,并采用糖发酵实验和RAPD指纹图谱进行鉴定。结果：EZAL-MY96中球菌的平板菌落与光镜显微观察、糖发酵实验和RAPD指纹图谱均只有1种情况,而杆菌均有2种情况。结论：从EZAL-MY96菌种中共分离到3株菌,其中1株鉴定为嗜热链球菌,1株为德氏乳杆菌保加利亚亚种,另1株为未知的乳杆菌。     

白黄侧耳Pleurotus cornucopiae微卫星间区(ISSR)分析

本试验对我国1982年至2004年22年间栽培的白黄侧耳Pleurotus cornucopiae 30个菌株进行了锚定ISSR分析,试验表明,引物P4和P5都能对白黄侧耳P.cornucopiae进行多态性扩增,P4将供试菌株扩增出45个条带,大小在200～20000bp,P5将供试菌株扩增出39个条带,大小在500～15000bp,扩增出的条带100%具多态性。聚类分析在遗传相似性61%的水平下将30个供试菌株划分为15个类群,即15个具一定遗传差异的菌株;具有相同ISSR图谱、遗传相似性程度100%的可能为同一菌株,属于同物异名。试验表明我国的食用蕈菌野生环境面临人工栽培种质的污染,采自河北、山东、云南自然环境下的白黄侧耳P.cornucopiae与此前大量栽培的一些商业品种具完全相同的ISSR指纹图谱,聚类分析相似性系数100%。     

蛹虫草单孢菌株的生物学特性及稳定性

蛹虫草菌株在继代培养过程中极易退化。本研究选取5株蛹虫草菌株作为出发菌株,基于单孢分离和显微技术从每株出发菌株中获得50株单孢菌株。通过PCR方法对单孢菌株进行交配型类型鉴定,全部为单一交配型单孢菌株,且不同出发菌株分离得到的MAT1-1和MAT1-2交配型单孢菌株比例差异较大,分别为27:23、34:16、42:8、28:22和7:43。从不同出发菌株获得的单孢菌株中随机选择MAT1-1和MAT1-2交配型单孢菌株各5株(共计50株),进行菌落直径、产孢量和虫草素含量测定。与出发菌株相比较,14株单孢菌株菌落直径具有显著差异(其中10株显著减小),24株产孢量具有显著差异且全部下降,29株单孢菌株虫草素含量具有显著差异(其中21株显著下降)。进一步,将50株单孢菌株连续继代培养,测定菌株菌落直径、产孢量和虫草素含量,计算第七代与第一代比值评估菌株性状稳定性。结果表明,与出发菌株相比较,14株单孢菌株菌落直径比值具有显著差异且全部增加,41株单孢菌株产孢量比值具有显著差异(其中40株显著下降),44株虫草素含量比值具有显著差异且全部下降。本研究表明同一菌株中的不同单孢菌株个体之间,在生...     

刺梨自然发酵过程中非酿酒酵母多样性分析

【目的】分析刺梨果实自然发酵过程中非酿酒酵母菌群特征,为筛选优质刺梨非酿酒酵母提供参考。【方法】基于Illumina MiSeq高通量测序技术和WL营养琼脂鉴定培养基纯种分离技术,分析刺梨果实自然发酵1 d (F1)、3 d (F3)、5 d (F5)和15 d (F15) 4个阶段及YPD培养基富集培养样本中非酿酒酵母种群组成和多样性。【结果】高通量测序分析结果共获得182个OTUs (operational taxonomic units,OTUs),归属于81个属107个种;物种多样性分析结果表明,刺梨果实自然发酵前期,优势非酿酒酵母为汉逊酵母(Hanseniasporasp.)和伯顿丝孢毕赤酵母(Hyphopichiaburtonii),二者在样本F1中分别占42.59%和26.85%;随着自然发酵的不断进行,二者的比例逐渐降低,在第15天(F15),Hanseniaspora sp.和H. burtonii比例降低至7.73%和0.52%。相反,Pichia sporocuriosa和未培养的酵母,随着自然发酵不断进行所占比例逐渐增大,分别由F1中的0.23%和0.33%增至F15中的37.26%和32.62%。此外,采用WL营养琼脂鉴定培养基纯种分离和鉴定技术,从刺梨上分离到Hanseniasporasp.、H.burtonii、克鲁维毕赤酵母(Pichia kluyveri)、P. sporocuriosa和异常威克汉姆酵母(Wickerhamomyces anomalus) 5种类型的可培养非酿酒酵母。【结论】刺梨果实上存在着丰富的非酿酒酵母菌资源,研究刺梨自然发酵过程中非酿酒酵母多样性,为酵母资源开发和利用奠定基础。     

Saccharomyces cerevisiae biodiversity in spontaneous commercial fermentations of grape musts with 'adequate' and 'inadequate' assimilable-nitrogen content

AIM: To evaluate whether intraspecific diversity of Saccharomyces cerevisiae in wine fermentations is affected by initial assimilable-nitrogen content. METHODS AND RESULTS: Saccharomyces cerevisiae isolates from two spontaneous commercial wine fermentations started with adequate and inadequate nitrogen amounts were characterized by mitochondrial DNA restriction analysis. Several strains occurred in each fermentation, two strains, but not the same ones, being predominant at frequencies of about 30%. No significant differences were detected by comparing the biodiversity indices of the two fermentations. Cluster analysis demonstrated that the strain distribution was independent of nitrogen content, the two pairs of closely related dominant strains grouping into clusters at low similarity. CONCLUSIONS: The genetic variability of S. cerevisiae in wine fermentations seemed not to depend on the nitrogen availability in must. SIGNIFICANCE AND IMPACT OF THE STUDY: Nitrogen content did not affect the genetic diversity but may have induced a 'selection effect' on S. cerevisiae strains dominating wine fermentations, with possible consequences on wine properties.     

Genetic and phenotypic diversity of autochthonous Saccharomyces spp. strains associated to natural fermentation of 'Malvasia delle Lipari'

AIMS: Characterize from both genetic and phenotypic standpoints the indigenous strains of Saccharomyces spp. associated with natural fermentation of 'Malvasia delle Lipari'. METHODS AND RESULTS: A total of 192 yeast isolates were obtained from completed fermentation of a mix of 'Malvasia delle Lipari' (92%) and 'Corinto nero' (8%) grapes in two wineries in Salina Island (Sicily, Italy). Fifty-one Saccharomyces spp. isolates were characterized using ITS-PCR, random amplified polymorphic DNA-PCR and mitochondrial DNA restriction fragment length polymorphism and 12 biotypes were identified. Representative strains of each biotype, tested for their physiological traits, exhibit different killer activity, fermentation vigour, production of hydrogen sulphide and show similar beta-glucosidase and proteolytic activity. CONCLUSIONS: It is possible to cluster in different groups naturally occurring indigenous biotypes of Saccharomyces cerevisiae from 'Malvasia delle Lipari' on the basis of molecular profiles. SIGNIFICANCE AND IMPACT OF THE STUDY: Deeper insight on indigenous wine yeast of a conserved environment. The knowledge gained might offer a contribution to the selection of autochthonous wine yeast as starters for controlled fermentations.     

Diversity of Saccharomyces strains in wine fermentations: analysis for two consecutive years

An ecological study of Saccharomyces cerevisiae strains in spontaneous alcoholic fermentation has been conducted in the same winery for two consecutive years (1994 and 1995). Yeast cells were identified and characterized using mitochondrial DNA restriction analysis. Although a great diversity of wild strains was observed, a sequential substitution of S. cerevisiae strains during the different phases of fermentation was detected. Furthermore, the most frequent strains were encountered in both years, and the dynamic populations were not influenced by climatic conditions. Finally, the Rsa I restriction enzyme produced a species-specific pattern which allowed the identification of all the isolates as S. cerevisiae .     

Genetic and phenotypic diversity of Saccharomyces sensu stricto strains isolated from Amarone wine

Individual yeast strains belonging to the Saccharomyces sensu stricto complex were isolated from Amarone wine produced in four cellars of the Valpolicella area (Italy) and characterized by conventional physiological tests and by RAPD-PCR and mtDNA restriction assays. Thirteen out of 20 strains were classified as Saccharomyces cerevisiae (ex S. cerevisiae p.r. cerevisiae and p.r. bayanus) and the remaining as Saccharomyces bayanus (ex S. cerevisiae p.r. uvarum). RAPD-PCR method proved to be a fast and reliable tool for identification of Saccharomyces sensu stricto strains and also gave intraspecific differentiation. Restriction analysis of mtDNA permitted to distinguish S. cerevisiae and S. bayanus species and to discern polymorphism among S. cerevisiae isolates. The assessment of the phenotypic diversity within the isolates by gas-chromatographic analysis of secondary fermentation products was explored. Small quantities of isobutanol were produced by most of the strains and higher amounts by some S. cerevisiae strains with phenotypes Gal^- and Mel^-; all S. bayanus strains produced low amounts of amilyc alcohols. From this study it appears that each winery owns particular strains, with different genetic and biochemical characteristics, selected by specific environmental pressures during the Amarone winemaking process carried out at low temperature in presence of high sugar content.     

Optimized fermentation of grape juice by laboratory strains of Saccharomyces cerevisiae

Laboratory strains of yeast ( Saccharomyces cerevisiae ) based on S288C ferment grape juice relatively poorly. We show that slow fermentation appears to be inherent to this strain, because the original S288C isolate shows fermentation similar to current laboratory isolates. We demonstrate further that some auxotrophic mutations in the laboratory strain show reduced rates of fermentation in grape juice, with lysine auxotrophs particularly impaired compared with isogenic Lys⁺ strains. Supplementing lysine at a 10-fold higher concentration than recommended allowed yeast cultures to reach higher final cell densities and restored the fermentation rate of auxotrophic strains to those of the corresponding wild-type strains. However, even with the additional supplementation, the fermentation rates of S288C strains were still slower than those of a commercial wine yeast strain. Conditions were developed that enable auxotrophic laboratory strains derived from S288C to ferment grape juice to completion with high efficiency on a laboratory scale. Fermentation in media based on grape juice will allow the suite of molecular genetic tools developed for these laboratory strains to be used in investigations of complex ferment characteristics and products.     

高产Y-氨基丁酸酵母菌株的亚硝基胍诱变选育

目的：探讨亚硝基胍诱变选育高产Y-氨基丁酸酵母菌株的方法。方法：使用亚硝基胍对酵母菌株进行诱变;采用含溴甲酚绿的YEPD培养基筛选突变菌,采用薄层层析法和比色法鉴定变异菌株发酵液中的Y-氨基丁酸及其含量;对突变菌株连续继代培养4代,测定各代发酵液中Y-氨基丁酸的含量,鉴定诱变菌株的遗传稳定性：结果：亚硝基胍诱变酵母的最佳浓度为1．0g．L^-1,最佳诱变时间为15min;获得了5株突变菌株,菌落呈绿色;薄层层析法鉴定突变菌株都能产Y-氨基丁酸;诱变菌发酵液中的Y-氨基丁酸含量各异,但高于对照,且增长幅度很大;对突变菌株后代遗传稳定性进行了鉴定,结果表明突变菌株4遗传性较稳定。结论：采用1．0g．L^-1的亚硝基胍溶液处理酵母菌15min,经筛选鉴定,获得了一株遗传稳定的高产Y-氨基丁酸的酵母菌株。     

The molecular genetic differentiation of cultured Saccharomyces strains

A comparative molecular genetic study of cultured Saccharomyces strains isolated from the surface of berries and various fermentation processes showed that baker's yeast and black-currant isolates contain not only Saccharomyces cerevisiae but also S. cerevisiae and S. bayanus var. uvarum hybrids. The molecular karyotyping of baker's, brewer's, and wine yeasts showed their polyploidy. The restriction enzyme analysis of noncoding rDNA regions (5.8S-ITS and IGS2) makes it possible to differentiate species of the genus Saccharomyces and to identify interspecies hybrids. The microsatellite primer (GTG)5 can be used to study the populations of cultured S. cerevisiae strains.     

酿酒酵母 L-阿拉伯糖转化乙醇代谢工程的研究进展简

L-阿拉伯糖是木质纤维素原料中一种重要的五碳糖组分,但传统的乙醇生产菌株酿酒酵母（ Saccharomyces cerevisiae）不能利用L 阿拉伯糖。通过代谢途径工程手段,在酿酒酵母中引入L 阿拉伯糖初始代谢途径可以获得能利用L 阿拉伯糖乙醇发酵的重组菌株。并且,通过代谢途径的疏通以及吸收系统的优化可以强化重组菌株代谢L 阿拉伯糖的能力。笔者从以上角度综述了近年来酿酒酵母转化L 阿拉伯糖生产乙醇的研究进展。     

Multiple strains of Saccharomyces cerevisiae on a single grape vine

M. POLSINELLI, P. ROMANO, G. SUZZI AND R. MORTIMER. 1996. On the basis of the levels of secondary product formation four different phenotypes were represented among the 28 strains of Saccharomyces cerevisiae isolated during the spontaneous fermentation of grape juice. The genetic analysis indicated that four different strains, representing each phenotypic class, were derived, one from the other, by mutation. The spontaneous fermentation of a Malvasia must was dominated by different strains of Saccharomyces cerevisiae at different stages of fermentation.     

酵母产γ-氨基丁酸发酵条件的研究

目的：研究酵母产γ-氨基丁酸的发酵条件,提高其产γ-氨基丁酸的能力。方法：以高产γ-氨基丁酸的酵母突变株为材料,通过单因素实验研究培养温度、摇床转速、接种量、种龄和培养时间等条件对菌株发酵生产γ-氨基丁酸的影响。结果：最适发酵条件为：培养温度30℃,摇床转速220 rpm,接种量4%,种龄为2d的种子菌,培养时间4d。在此发酵条件下,变异菌发酵液中γ-氨基丁酸含量高达2.588 g.L-1,较优化前提高了53%。结论：发酵条件的优化,提高了菌株产γ-氨基丁酸的能力。