云南纳帕海高原湿地水体酵母菌多样性及其与理化因子的相关性

Yeast diversity in water bodies and its correlations with physicochemical factors of Napahai plateau wetland, Yunnan Province

摘要:

【目的】研究纳帕海水体酵母菌的种群多样性、空间分布特征及其与理化因子的相关性。【方法】采用醋酸纤维素滤膜过滤平置培养方法，分离纳帕海水体酵母菌；利用26S rRNA D1/D2区域序列分析和形态特征对分离得到的酵母菌进行分类鉴定；运用R 4.2.2和Canoco 5软件分析纳帕海水体酵母菌的多样性及其与理化因子的相关性。【结果】从纳帕海高原湿地水体中共分离获得565株酵母菌，鉴定为21个属，36个种。优势种为胶红酵母(Rhodotorula mucilaginosa)、季也蒙迈耶氏酵母(Meyerozyma guilliermondii)以及禾本红酵母(Rhodotorula graminis)。总氮是影响纳帕海高原湿地水体酵母菌种群数量的主要理化因子，与酵母菌种群数量呈显著性负相关。【结论】纳帕海水体酵母菌资源比较丰富且存在明显的空间异质性，人类活动和总氮对纳帕海水体酵母菌数量分布影响较大。纳帕海高原湿地水体酵母菌的群落组成与其他高原淡水湖泊具有较大差异，与其他高原水环境相比，纳帕海高原湿地具有独特的酵母菌资源，有待进一步研究。

关键词:纳帕海高原湿地;酵母菌;多样性;理化因子

Abstract:

[Objective] To study the population diversity, spatial distribution characteristics, and correlations with physicochemical factors of yeasts in the Napahai plateau wetland. [Methods] Yeast strains were isolated from the water samples of the Napahai plateau wetland by membrane filtration and plate culture. The strains were identified based on the D1/D2 sequences of the 26S rRNA gene and morphological characteristics. R 4.2.2 and Canoco 5 were used to analyze the yeast diversity and its correlations with physicochemical factors. [Results] A total of 565 yeast strains were isolated from the water bodies in the Napahai plateau wetland and identified as 36 species of 21 genera. The dominant species were Rhodotorula mucilaginosa, Meyerozyma guilliermondii, and Rhodotorula graminis. Total nitrogen was the main physicochemical factor affecting the yeast count, which presented a negative correlation. [Conclusion] The water bodies of Napahai plateau wetland harbor abundant yeast resources which present significant spatial heterogeneity. Human activities and total nitrogen have significant impacts on the yeast count. The yeast community composition in the water bodies of the Napahai plateau wetland is significantly different from that in other plateau freshwater lakes and has unique yeast resources that require further research.

Key words:Napahai plateau wetland;yeasts;diversity;physicochemical factors