Solieri L, Landi S, De Vero L, Giudici P
Department of Agricultural Science, University of Modena and Reggio Emilia, Reggio Emilia, Italy.
J Appl Microbiol. 2006 Jul;101(1):63-71. doi: 10.1111/j.1365-2672.2006.02906.x.
To identify and describe the indigenous yeast population involved in traditional balsamic vinegar (TBV) fermentation.
Using the restriction analysis of the ribosomal region 5.8S (5.8S rRNA) and the internal transcribed spacers 1 and 2 (5.8S-ITS region) we were able to group 133 strains isolated from 17 cooked grape must samples into 10 different yeast species, included into 4 genera. Moreover, we sequenced the D1/D2 domains of the 26S rRNA and confirmed the reliability of each identification at species level. Most strains belonged to the genus Zygosaccharomyces. In particular, Zygosaccharomyces bailii was found in 41% of the samples, followed by Saccharomyces cerevisiae, Zygosaccharomyces pseudorouxii and Candida stellata. Strains belonging respectively to Zygosaccharomyces mellis, Zygosaccharomyces bisporus, Zygosaccharomyces rouxii, Hanseniaspora valbyensis, Hanseniaspora osmophila and Candida lactis-condensi species were also detected. Despite the great number of species recovered, the mtDNA restriction profiles showed low variability at strain level. Saccharomyces cerevisiae isolates with an higher degree of intraspecific variance were considered an exception.
Many different indigenous yeast species were recovered and TBV yeasts population seems to be far more complex than what was reported in previous literature.
This study has allowed us to gain a better understanding of the indigenous yeast species of TBV cooked must.
鉴定并描述参与传统香醋（TBV）发酵的本土酵母菌群。
利用核糖体区域5.8S（5.8S rRNA）以及内部转录间隔区1和2（5.8S - ITS区域）的限制性分析，我们能够将从17个煮制葡萄汁样品中分离出的133株菌株归为10个不同的酵母物种，分属于4个属。此外，我们对26S rRNA的D1/D2结构域进行了测序，并在物种水平上确认了每种鉴定的可靠性。大多数菌株属于接合酵母属。特别地，在41%的样品中发现了拜耳接合酵母，其次是酿酒酵母、拟鲁氏接合酵母和星状假丝酵母。还检测到分别属于梅氏接合酵母、双孢接合酵母、鲁氏接合酵母、瓦尔比汉逊酵母、嗜渗汉逊酵母和乳酸凝聚假丝酵母物种的菌株。尽管回收的物种数量众多，但线粒体DNA限制性图谱在菌株水平上显示出较低的变异性。种内变异程度较高的酿酒酵母分离株被视为例外。
回收了许多不同的本土酵母物种，TBV酵母菌群似乎比以前文献报道的要复杂得多。
这项研究使我们能够更好地了解TBV煮制葡萄汁中的本土酵母物种。
