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食品与发酵工业  2021, Vol. 47 Issue (11): 53-60    DOI: 10.13995/j.cnki.11-1802/ts.025474
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
四个不同产区酿酒葡萄果皮微生物多样性的研究
赵昱1, 李静媛2, 解万翠1, 赵宏伟1*
1(青岛科技大学 海洋科学与生物工程学院,山东 青岛,266045)
2(青岛农业大学 食品科学与工程学院,山东 青岛,266109)
Microbial diversity of wine grape skins from four different regions in China
ZHAO Yu1, LI Jingyuan2, XIE Wancui1, ZHAO Hongwei1*
1(College of Marine Science and Biological Engineering,Qingdao University of Science and Technology,Qingdao 266045,China)
2(College of Food Science and Engineering,Qingdao Agricultural University,Qingdao 266109,China)
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摘要 酿酒葡萄表皮上的天然微生物直接影响着葡萄酒的香气与口感。以我国中、东部4个代表性产区的赤霞珠葡萄为研究对象,采用高通量测序技术对果皮上微生物的多样性进行研究。通过对测序数据进行生物信息学分析,发现在门水平,4个产区的优势细菌为变形菌门(Proteobacteria),优势真菌为子囊菌门(Ascomycota)和担子菌门(Basidiomycota);在属水平上,河北怀来、山东青岛和宁夏贺兰山产区的优势细菌为苯基杆菌属(Phenylobacterium),而山东蓬莱地区则为劳尔氏菌属(Ralstonia)。宁夏贺兰山地区的优势真菌为短梗霉属(Aureobasidium),而山东青岛和蓬莱地区则为短梗霉属和红酵母属(Rhodotorula)。结果证实了不同产区酿酒葡萄上的优势微生物存在一定差异,且属水平的差异高于门水平的差异,这可能与气候、水源、栽培等因素有关。
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赵昱
李静媛
解万翠
赵宏伟
关键词:  高通量测序技术  微生物多样性  酿酒葡萄  葡萄酒  赤霞珠    
Abstract: The natural microorganisms on the skin of wine grapes could directly affect the aroma and taste of wine. Cabernet Sauvignon grapes from four representative regions in central and eastern China were selected to study the microbial diversity of grape skins using high-throughput sequencing technology. Bioinformatics analysis of the sequencing data showed that the dominant bacteria were Proteobacteria and the dominant fungi were Ascomycota and Basidiomycota at the phylum level in the four regions. At the genus level, Phenylobacterium was the dominant bacteria in the samples from the regions of Huailai in Hebei, Qingdao in Shandong and Helan Mountain in Ningxia, while it was Ralstonia in Penglai. The dominant fungi in Helan Mountain, Qingdao and Penglai samples were Aureobasidium. Moreover, Rhodotorula also showed higher abundance in Qingdao and Penglai samples. The results confirmed that the dominant microorganisms on the grape skin showed obvious differences due to different geographic locations. In addition, the difference on genus level was higher than that on phylum level. This may be related to natural and man-made factors such as climate, water and cultivation conditions.
Key words:  high-throughput sequencing technology    microbial diversity    wine grape    wine    Cabernet Sauvignon
收稿日期:  2020-08-25      修回日期:  2020-12-04           出版日期:  2021-06-15      发布日期:  2021-07-16      期的出版日期:  2021-06-15
基金资助: 国家自然科学基金项目(31601439)
作者简介:  硕士研究生(赵宏伟副教授为通讯作者,E-mail:zhaohw@qust.edu.cn)
引用本文:    
赵昱,李静媛,解万翠,等. 四个不同产区酿酒葡萄果皮微生物多样性的研究[J]. 食品与发酵工业, 2021, 47(11): 53-60.
ZHAO Yu,LI Jingyuan,XIE Wancui,et al. Microbial diversity of wine grape skins from four different regions in China[J]. Food and Fermentation Industries, 2021, 47(11): 53-60.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025474  或          http://sf1970.cnif.cn/CN/Y2021/V47/I11/53
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