食品与发酵工业 >

2021 , Vol. 47 >Issue 11: 53 - 60

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025474

研究报告

四个不同产区酿酒葡萄果皮微生物多样性的研究

  • 赵昱 ,
  • 李静媛 ,
  • 解万翠 ,
  • 赵宏伟
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  • 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)
硕士研究生(赵宏伟副教授为通讯作者,E-mail:zhaohw@qust.edu.cn)

收稿日期: 2020-08-25

  修回日期: 2020-12-04

  网络出版日期: 2021-07-16

基金资助

国家自然科学基金项目(31601439)

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Microbial diversity of wine grape skins from four different regions in China

  • ZHAO Yu ,
  • LI Jingyuan ,
  • XIE Wancui ,
  • ZHAO Hongwei
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  • 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)

Received date: 2020-08-25

  Revised date: 2020-12-04

  Online published: 2021-07-16

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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。

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

本文引用格式

赵昱 , 李静媛 , 解万翠 , 赵宏伟 . 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 . DOI: 10.13995/j.cnki.11-1802/ts.025474

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

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