东北山葡萄酒自然发酵酵母菌群的研究  

Diversity of Wine Related Yeasts during Spontaneous Fermentation of Vitis.amurensis Rupr Wine Terrior in Northeastern Regions of China

作　　者：苏龙[1] 刘树文[1] 何玲[2] 于江深 梁新红[1] 徐艳文[1] 

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]西北农林科技大学园艺学院,陕西杨凌712100 [3]吉林省长白山酒业集团有限公司,吉林蛟河130000

出　　处：《食品与生物技术学报》2007年第3期110-115,共6页Journal of Food Science and Biotechnology

摘　　要：从东北山葡萄酒产区山葡萄酒自然发酵过程中共分离到132株葡萄酒相关酵母,通过WL培养基(Wallerstein Laboratory Nutrient Agar)培养得到5种不同类型的菌落。对其中的44株进行5.8S-ITS rRNA基因的RFLP分析,得到19种酶切图谱,表现了东北山葡萄酒产区葡萄酒相关酵母的多样性。其中以酶切类型6为代表的菌株为Dekkera anomala,是山葡萄浆果表面的主要种,以酶切类型19为代表的菌株为酿酒酵母(Saccharomyces cerevisiae)。聚类分析共得到了5个遗传聚类群且与WL培养基初步分类有较高的相关性。The aim of this work was to explore the diversity of wine related yeasts in V. amurensis Rupr wine terrior in Northeastern regions of China. 132 wine related yeasts were isolated from the Spontaneous fermentation of V. amurensis Rupr. Yeast species assessment was carried out by Wallerstein Laboratory Nutrient Agar （WL agar）. 5 unique colony morphologies were identified. By analysis of the restriction pattern of amplified 5.8S-ITS rRNA gene （RFLP） with the enzyme Hinf, Hae and Hha, respectively, 19 different genotypes were existed in fermentation. Thereinto, pattern 6 was Dekkera anomala that was the main species on the surface of the V. amurensis Rupr berry and pattern 19 was Saccharomyces cerevisiae. Hierachical cluster analysis pattern exhibited that 44 isolates could be divided into 5 distinct groups and had high relation with WL agar assessment.

关 键 词：山葡萄 自然发酵 葡萄酒酵母 WL培养基 RFLP 

分 类 号：TS261.11[轻工技术与工程—发酵工程]