拉萨市蔡公堂乡大棚果蔬酵母菌的分离与鉴定
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摘要
蔡公堂乡为拉萨市主要果蔬生产基地,开展该地区大棚果蔬酵母菌多样性的研究,能够为青藏高原酵母菌资源的开发与利用提供理论依据。采用研磨和稀释相结合的方法,从蔡公堂大棚果蔬中分离到140株酵母菌,结合经典分类法及26S rDNA D1/D2区域序列分析,对获得的酵母菌菌株进行分类。结果显示:供试酵母菌最终被归为13个属27个种,其中,Ustilentyloma graminis、Rhodotorula babjevae以及Rhodotorula diobovata这3个种是拉萨市蔡公堂乡大棚果蔬酵母菌优势种;2个属(3个种)的酵母菌为子囊菌纲,相对丰度为2.14%,11个属(24个种)的酵母菌为担子菌纲酵母菌,相对丰度高达97.86%,供试果蔬分离的酵母菌菌株绝大多数为担子菌纲酵母菌;酵母菌种数和属数最多的为红椒,青椒中分离到的酵母菌种类则最少;酵母菌总丰度数据显示,圣女果中酵母菌数量最多;多样性指数表明,玉米、苦瓜、红椒和草莓酵母菌较为丰富和多样。总体而言,拉萨市大棚果蔬酵母菌资源较为丰富,另外不同品种果蔬间酵母菌种群分布差异较大。
Caigongtang is the main vegetable production base in Lhasa.Study on the yeast diversity of fruits and vegetables planted in greenhouses of Caigongtang could provide the theoretical basis for the development and utilization of yeast resources in Qinghai-Tibet Plateau.A total of 140 strains of yeast were isolated from Caigongtang greenhouses by means of grinding and dilution method and classified by classical methods and 26 S rDNA D1/D2 region sequence analysis.The results showed that,the tested yeasts were classified into 13 genera and 27 species,among them,Ustilentyloma graminis,Rhodotorula babjevae and Rhodotorula diobovata were the dominant species.Two genera(3 species) of the yeasts were Ascomycetes with relative abundance of 2.14%,and 11 genera(24 species)were Basidiomycetes with relative abundance of 97.86%.The majority of the isolated yeasts were Basidiomycetes.The most species and genera of yeasts isolated from red pepper,and the least from green pepper.The relative abundance data showed that,the yeast counts from cherry tomatoes were the most,and the diversity index showed that the yeasts from maize,balsam pear,sweet pepper and strawberry were more abundant and diverse.In general,the yeast resources from fruits and vegetables of greenhouses in Lhasa were abundant,and there were great differences in the distribution of yeasts communities among different varieties of fruits and vegetables.
Caigongtang is the main vegetable production base in Lhasa.Study on the yeast diversity of fruits and vegetables planted in greenhouses of Caigongtang could provide the theoretical basis for the development and utilization of yeast resources in Qinghai-Tibet Plateau.A total of 140 strains of yeast were isolated from Caigongtang greenhouses by means of grinding and dilution method and classified by classical methods and 26 S rDNA D1/D2 region sequence analysis.The results showed that,the tested yeasts were classified into 13 genera and 27 species,among them,Ustilentyloma graminis,Rhodotorula babjevae and Rhodotorula diobovata were the dominant species.Two genera(3 species) of the yeasts were Ascomycetes with relative abundance of 2.14%,and 11 genera(24 species)were Basidiomycetes with relative abundance of 97.86%.The majority of the isolated yeasts were Basidiomycetes.The most species and genera of yeasts isolated from red pepper,and the least from green pepper.The relative abundance data showed that,the yeast counts from cherry tomatoes were the most,and the diversity index showed that the yeasts from maize,balsam pear,sweet pepper and strawberry were more abundant and diverse.In general,the yeast resources from fruits and vegetables of greenhouses in Lhasa were abundant,and there were great differences in the distribution of yeasts communities among different varieties of fruits and vegetables.
引文
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[12]陆文俊,王芳,陆兆新,等.食品中酵母菌的分离鉴定及其致腐能力[J].食品科学,2016(19):177-182.DOI:10.7506/spkx1002-6630-201619030.
[13]刘丽娜.辣椒表面微生物区系的研究[D].重庆:西南大学,2007.DOI:10.7666/d.y1074241.
[2]王阳,王奇赞.种植年限对大棚蔬菜地土壤微生物群落结构多样性的影响[J].浙江农业学报,2013,25(3):567-576DOI:10.3969/j.issn.1004-1524.2013.03.27.
[3]李玉娣,谷洁,付青霞,等.陕西云阳蔬菜大棚土壤养分及微生物群落功能多样性研究[J].农业环境科学学报2014,33(4):765-771.DOI:10.11654/jaes.2014.04.021.
[4]富丽萍,刘程惠,胡文忠,等.红酵母菌对鲜切苹果生理代谢的影响[J].保鲜与加工,2013,13(4):11-14.DOI:10.3969/j issn.1009-6221.2013.04.003.
[5]KURTZMAN C P,FELL J W,BOEKHOUT T.The yeast Ataxonomic study(5th eds)[M].Amsterdam:Elsevier Science Publishers,2011.
[6]NISIOTOU A A,SPIROPOULOS A E,NYCHAS G J E.Yeas community structures and dynamics in healthy and Botrytisaffecte dgrape must fermentations[J].Applied and Environmental Microbiology,2007,73(21):6705-6713.DOI:10.1128/AEM.01279-07.
[7]LIU X Z,WANG Q M,GKER M,et al.Towards an integrated phylogenetic classification of the Tremellomycetes[J].Studies in Mycology,2015,81:85-147.DOI:10.1016/j.simyco.2015.12.001.
[8]KURTZMAN C P,ROBNETT C J.Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit(26S)ribosomal DNA partial sequences[J].Antonie van Leeuwenhoek,1998,73:331-371.
[9]郭小芳,姚文娟,桑丁次措,等.西藏拉萨市城关区市售水果酵母菌的分离与鉴定[J].西藏大学学报(自然科学版),2015,30(2):21-27.DOI:10.16249/j.cnki.54-1034/c.2015.02.004.
[10]焦云鹏,贡汉坤.淮安红椒营养成分及贮藏条件对其品质的影响研究[J].农产品加工,2015(6):39-41.DOI:10.3969/jissn.1671-9646(X).2015.06.012.
[11]李枝文.草莓酵母菌的分离及生理特性研究[J].贵州师范大学学报(自然科学版),1996,14(4):23-28.
[12]陆文俊,王芳,陆兆新,等.食品中酵母菌的分离鉴定及其致腐能力[J].食品科学,2016(19):177-182.DOI:10.7506/spkx1002-6630-201619030.
[13]刘丽娜.辣椒表面微生物区系的研究[D].重庆:西南大学,2007.DOI:10.7666/d.y1074241.
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