与葡萄汁和蜜蜂相关的可培养酵母群体从葡萄园中的蜂巢中采集的蜜蜂样本
Gabriella Siesto1,2, Rocchina Pietrafesa1, Grazia Alberico1
1Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy.
Journal of applied microbiology
|July 11, 2024
概括
蜜蜂 (Apis mellifera) 可能通过增加Saccharomyces cerevisiae种群来增强葡萄糖发酵. 这项研究发现,蜜蜂充当了这些酒学上重要的酵母的储存库.
科学领域:
- 微生物学 微生物学
- 葡萄酒学 葡萄酒学
- 昆虫学 昆虫学是一门学科.
背景情况:
- 葡萄汁发酵依赖于酵母社区.
- 蜂巢在葡萄园生态系统中越来越多.
研究的目的:
- 调查葡萄汁和蜂蜜中可培养的酵母社区,这些蜂蜜来自有和没有蜂巢的葡萄园.
- 确定蜂群和蜜蜂在酵母菌分布中的作用.
主要方法:
- 在两年内 (2021-2022) 从葡萄汁和蜜蜂中分离酵母酵母.
- 使用限制分析识别ITS区域和序列.
- 葡萄园有蜂巢 (A1,A2,P1,P2) 和没有蜂巢 (P4) 的葡萄园,以及靠近葡萄园的蜂巢 (A1,A2) 和远离葡萄园的蜂巢 (A3).
主要成果:
- 蜂巢似乎增加了葡萄汁中的酵母数量,特别是Saccharomyces cerevisiae.
- 在葡萄园内从蜂巢中收集的蜜蜂藏了这些酵母.
- 酵母群体在葡萄园旁边和远离葡萄园的蜂巢中进行了分析.
结论:
- 这些发现支持蜜蜂作为酒学相关酵母的载体和储存器.
- 蜜蜂也可能是具有生物技术潜力的非传统酵母的来源.
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