葡萄酒工业酵母生孢特性研究  

Spore Production Characteristics of Industrial Wine Yeast

作　　者：刘延琳[1] 刘之熙[1] 郭明浩[1] 贺菲菲[1] 

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100

出　　处：《微生物学杂志》2005年第5期40-42,共3页Journal of Microbiology

基　　金：陕西省自然科学基金项目(2003C105)

摘　　要：孢子是单倍体配子,由于具有遗传型与表现型相一致的优点,是遗传学上常用的材料.用工业化葡萄酒活性干酵母进行生孢试验,结果表明,供试8支菌种均可生孢,但生孢率与孢子形态相差较大.其中,17#生孢最强,30#、29#、27#次之,28#、18#、26#渐弱,32#生孢最弱.子囊多为圆形大细胞,孢子多为球形或卵圆形,子囊内一般含2～4个孢子,但29#中可见5～6个孢子.Ascospore is a monoploid gamete. Since it possesses identical genetic advantages of genotype and phenotype it is often used as heredity material, Active industrial wine dried yeast was used to carry out spore production experiment, and the results indicated that all 8 supplied strains could produce spores, however, the spore production rate and their morphology are quite different, Among them 17^# was the most vigorous, 30^#, 29^# , and 27^# were the next, 28^# , 18^# , and 26^# were gradually weak, 32^# was the weakest. Asci are mostly round big cell. And spores were mostly spherical or oval round, Inside an ascus generally contain 2-4 spores. However, there are even 5-6 spores could be seen in 29^# ascus.

关 键 词：葡萄酒 酵母菌 子囊孢子 

分 类 号：TS262.6[轻工技术与工程—发酵工程]