贝达葡萄酒中酵母菌的分离鉴定
Separation and Identification of Yeast in Beida Grape Wine
谢俊云 1姚笛 1郭瑜 1佐兆杭 1张微1
作者信息
- 1. 黑龙江八一农垦大学食品学院,黑龙江大庆163319
- 折叠
摘要
为了获得一株葡萄酒发酵后期的主导菌,试验对贝达葡萄酒中的酵母菌进行分离纯化,经菌落形态鉴定,并进行酵母分离株26S rRNA的PCR扩增,进一步通过基因序列分析进行鉴定.结果显示,贝达葡萄酒的酵母菌菌落总数为3.4×107 CFU/mL,分离的酵母菌菌株Y3,Y5,Y13均为酿酒酵母.因此,贝达葡萄酒发酵后期的优势菌即为酿酒酵母.
Abstract
In order to obtain a dominant yeast strains at later stage of grape wine fermentation,isolation and purification of yeast in beida grape wine is performed and colony morphology is identified.Then PCR amplification of 26S rRNA of yeast isolates is conducted,further identification by gene sequence analysis.Results show that yeast colony number in beida grape wine is 3.4 × 107 CFU/mL,the yeast isolated strains Y3,Y5,Y13 are saccharomyces cerevisiae.Therefore,the advantage yeast in grape wine later fermentation is saccharomyces cerevisiae.
关键词
贝达葡萄酒/酵母菌/鉴定Key words
beida grape wine/yeast/identification引用本文复制引用
出版年
2016
NETL
NSTL
维普
万方数据