Journal of Microbial & Biochemical Technology

Diversity and transmission of Saccharomyces cerevisiae population in Xinjiang province, China

Joint Event on 4^th World Congress and Expo on Applied Microbiology & 2^nd International Conference on Food Microbiology

November 29-December 01, 2017 Madrid, Spain

Zhu Lixia

National Natural Science Foundation of China, China

Scientific Tracks Abstracts: J Microb Biochem Technol

Abstract:

Statement of the Problem: Saccharomyces cerevisiae is the main driving force of traditional food fermentation; Both geographic differentiation and human activities drive the global evolution of S. cerevisiae, but its domestication origin is keeping unknown as an academic dispute. The Silk Road combined diverse geographical features and diversity civilization is most possible to be pregnant with unique genotypic - phenotypic features of indigenous S. cerevisiae population. Xinjiang in China is an indispensable part of Silk Road. Methodology & Theoretical Orientation: S. cerevisiae regional characteristic was studied from Xinjiang, China, with the methods of SSR and multiple gene sequencing. Findings: The diversity of S. cerevisiae associated with grape in Xinjiang was very rich beyond our thoughts; there were tree unique groups different from European wine strains and Chinese S. cerevisiae. The regional relationship of S. cerevisiae population in northern Xinjiang was closer than in southern Xinjiang, the migration direction of S. cerevisiae population was referenced from east to west and from north to south in Xinjiang and was more impacted on by human activity than climates, although both of them were important for the relational characters of indigenous S. cerevisiae populations. Conclusion & Significance: The relationships of S. cerevisiae population in Xinjiang tested in the study would afford a firm scientific reference to identify the terrio grape or wine and to analyze the evolutionary characters of S. cerevisiae. Recent Publications: 1. Zhu L X, Wang G Q, Xue J L, Gou D Q and Duan C Q (2016) Direct stamp of technology or origin on the genotypic and phenotypic variation of indigenous Saccharomyces cerevisiae population in a natural model of boiled grape juice fermentation into traditional Msalais wine in China. FEMS yeast research 17(5). 2. Zhu L X and Xue J L (2017) Modern technology homogenizes enological traits of indigenous Saccharomyces cerevisiae strains associated with Msalais, a traditional wine in China. World Journal of Microbiology and Biotechnology 33(3):63. 3. Zhu L X, Wang L L, Yang W J and Guo D Q (2016) Physicochemical data mining of Msalais, a traditional local wine in southern Xinjiang of China. International Journal of Food Properties 19(11):2385-2395. 4. Zhu Lixia, Gong M F, Guo D Q, Christensen M, Lee H M and Feng S (2016) Preliminary analysis of yeast communities associated with the spontaneous fermentation of Musalais, a traditional alcoholic beverage of southern Xinjiang, China. South African Journal of Enology and Viticulture 33(1):95-104. 5. Zhu L X, Wang L L, Song H Z, Guo D Q, Fan Y G, Hou C H and Xue J L (2012) Qualitative analysis of the main aroma compounds associated with traditional Musalais processing in Xinjiang, China. Journal of the Institute of Brewing 118(2):236.

Biography :

Zhu Lixia has been engaged in research work of food microbiology and traditional fermented food for more than 10 years. She has her expertise in Xinjiang Msalais, a traditional wine spontaneously fermented boiled grape juice, including in wild yeast diversity and fermentation characteristics, aroma characters, chemical profile and their evolutions during Msalais process. She has more than 20 paper published in English and Chinese.