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葡萄酒病害相关酵母的分离与鉴定

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利用3种培养基和3种分离方法,从贺兰山东麓葡萄酒产区发生葡萄酒病害的5款酒样中分离获得23株酵母菌株.经形态学鉴定,初步将所分离的酵母菌归为4种培养类型;26S rDNA D1/D2区序列分析结果表明,4种培养类型的酵母分属于3个属3个种,分别为酿酒酵母(Saccharomyces cerevisiae)、葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)和乳酪隐球酵母(Cryptococcus friedmannií).
Isolation and identification of yeasts related to wine spoilage
Using 3 culture mediums and 3 isolation methods,23 yeast strains were isolated from 5 spoiled wine samples collected from Helan Mountain East Wine Region.These yeast strains were initially classified into 4 cultured types based on morphological identification.The sequence analysis for 26S rDNA D1/D2 domain gene showed that representative strains from these 4 cultured types belonged to 3 genus and 3 species:Saccharomyces cerevisiae,Hanseniaspora uvarurn and Cryptococcus triedmannii.

wine spoilageyeastmorphological identification26S rDNA D1/D2

张众、顾沛雯、张军翔、金刚

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宁夏大学农学院,宁夏银川750021

宁夏大学葡萄酒学院,宁夏银川750021

葡萄酒病害 酵母菌 形态学鉴定 26S rDNA D1/D2

宁夏自治区“十三五”重大科技项目

2016BZ06

2017

中国酿造
中国调味品协会 北京食品科学研究院

中国酿造

CSTPCD北大核心
影响因子:0.759
ISSN:0254-5071
年,卷(期):2017.36(10)
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