【摘要】 利用26SrDNAD1/D2区序列分析法,对从葡萄、苹果、梨、枣、黄豆酱、酸菜、荔枝、橙子、干酵母、自发粉中分离得到18株酵母菌进行形态观察,分别提取DNA、经PCR扩增后,测定其26SrDNA序列,并与基因库中基因序列进行同源性比较,经鉴定5株为酿酒酵母菌、4株为季氏毕赤氏酵母菌、4株为东方伊萨酵母菌、1株为陆生伊萨酵母菌、1株为葡萄有孢汉逊酵母菌、1株为鲁氏接合酵母菌、1株为美极梅奇酵母菌、1株为发酵假丝酵母菌。结果表明,本试验方法可以实现酵母菌种级水平鉴定,与传统方法相比具有简便、快速等优点,适合实验室及工业化生产中酵母菌的鉴定。更多还原

【Abstract】 Sequence analysis of D1/D2 region of 26S rDNA was used for the identification of 18 yeast strains, which were isolated from grape, apple, pear, Chinese date, soybean paste, pickle, litchi, orange, dry yeast and hair-powder. Morphological observation of these strains was performed, and DNA extraction and 26S rDNA sequencing after PCR amplification were carried out. The obtained gene sequences were compared with that in Genbank, by sequence homology comparison, the 18 yeast strains were identified as: 5 strains were Saccharomyces cerevisiae, 4 strains were Pichia guilliermondii, 4 strains were Issatchenkia orientails, and others were Issatchenkia terricola, Hanseniaspora uvarum, Zygosaccharomyces rouxii, Metschnikowia pulcherrima, Candida fermentati respectively. The result demonstrated that yeast identification can be achieved at species level by 26S rDNA sequencing, which possessed advantages of being simple and rapid over traditional methods, and was suitable for yeast identification in laboratory as well as industrial production.更多还原