Preliminary Analysis of Yeast Communities Associated with the Spontaneous Fermentation of Musalais, a Traditional Alcoholic Beverage of Southern Xinjiang, China
Preliminary Analysis of Yeast Communities Associated with the Spontaneous Fermentation of Musalais, a Traditional Alcoholic Beverage of Southern Xinjiang, China
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DOI：
10.21548/33-1-1311
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发表时间：
2016-11
影响因子：
1.3
通讯作者：
Z. Lixia;G. Mingfu;G. Dongqi;M. Christensen;H. Xujie;L. Hongmei;F. Yingge;F. Shu
中科院分区：
文献类型：
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作者：
Z. Lixia;G. Mingfu;G. Dongqi;M. Christensen;H. Xujie;L. Hongmei;F. Yingge;F. Shu
Musalais是中国新疆南部维吾尔族人制作的传统酒精饮料。最初的发酵汁是通过当地葡萄汁和葡萄渣的长时间煮沸获得的。在目前的研究中，242酵母菌株，从18个样品（葡萄，衍生的起始产品，发酵进行阶段），和20个表型进行了区分，基于WL营养琼脂上的菌落特征。根据rRNA基因序列分析，筛选出50个代表菌株，分属于8个属。在葡萄和相关衍生底物上存在的非酵母属物种中，有孢汉逊酵母属（Hanseniaspora spp.）是优势物种。然而，几乎所有这些物种在早期发酵中都不存在。酿酒酵母直到自发发酵开始时才被发现，并迅速成为优势菌种。鉴定的酵母菌群可用于进一步开发本土酵母菌株，以服务于Musalais的传统技术。Musalais的生产，从已经煮沸15小时杀死所有或几乎所有酵母细胞的起始底物，为葡萄汁发酵生产乙醇提供了新的见解。
Musalais is a traditional alcoholic beverage made by the Uighur people in southern Xinjiang, China. The initial fermentation juice is obtained by prolonged boiling of local grape juice and grape residues. In the current study, 242 yeast isolates were obtained from 18 samples (grapes, derived starting products, and progressive stages of fermentation), and 20 phenotypes were distinguished, based on colony characteristics on WL nutrient agar. Fifty representative isolates were selected and found to belong to eight genera (based on rRNA gene sequence analysis). Among the non-Saccharomyces species present on the grapes and related derived substrates, Hanseniaspora spp. was the dominant species. However, nearly all of these species were absent in early fermentation. Saccharomyces cerevisiae was not found until the onset of spontaneous fermentation and quickly became the dominant species. The identified yeast community could be used to further develop indigenous yeast strains to serve the traditional technology of Musalais. The production of Musalais, from a starting substrate that has been boiled for 15 hours to kill all, or nearly all, yeast cells, provides fresh insights into the production of ethanol by the fermentation of grape juice.