利用26S rDNA D1/D2区序列分析和5.8S-ITS区PCR-RFLP两种分子生物学方法对分离于葡萄酒中的8株野生酵母进行了鉴定。这些野生酵母分别属于酿酒酵母(Saccharomyces cerevisiae)、葡萄有孢汉逊酵母(Hanseniaspora uvarum)、美极梅奇酵母(Metschnikowia pulcherrima)、拜耳接合酵母(Zygosaccharomyces bailii)和近平滑假丝酵母(Candida parapsilosis)5个种。评价了分离得到的野生酵母代谢尿素的能力,并与活性干酵母相比较。不同的酵母菌株存在差异性,野生酵母代谢尿素的含量普遍高于活性干酵母。此外,葡萄汁中精氨酸的含量对发酵后尿素的含量具有明显的影响。

Eight wild yeast strains were identified by the two molecular methods including 26S rDNA D1 /D2 domain sequence analysis and 5.8S-ITS domain PCR-RFLP,and they produced the same results.The yeast strains belonged to five different species including Saccharomyces cerevisiae,Hanseniaspora uvarum,Metschnikowia pulcherrima,Zygosaccharomyces bailii and Candida parapsilosis.The ability of urea excretion and uptake by wild and commercial dry yeasts was assessed.Difference among the yeast strains was observed,the content of urea produced by wild yeasts is generally higher than commercial dry yeasts.Besides,agrinine had obvious effect on urea in wine.