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贝达葡萄酒中酵母菌的分离鉴定

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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.
Separation and Identification of Yeast in Beida Grape Wine
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.

beida grape wineyeastidentification

谢俊云、姚笛、郭瑜、佐兆杭、张微

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黑龙江八一农垦大学食品学院,黑龙江大庆163319

贝达葡萄酒 酵母菌 鉴定

2016

农产品加工·综合刊
山西省农机化研究院 山西省农产品加工装备技术管理站 山西省农业产业化协会

农产品加工·综合刊

影响因子:0.515
ISSN:1671-9646
年,卷(期):2016.(1)
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