产地葡萄酒优良酵母菌株的筛选及鉴定  

Screening and Identification of Quality Yeast Strains in Grape Wine Production Area

作　　者：王慧[1] 张立强[1] 刘天明[1] 刘庆军[1] 赵蕊[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353

出　　处：《酿酒科技》2007年第9期29-31,34,共4页Liquor-Making Science & Technology

基　　金：山东省自然基金资助项目(编号:Y2005D15)。

摘　　要：从山东、甘肃、宁夏、陕西、新疆酿酒葡萄产区采集的99份葡萄果粒中分离到酵母258株,通过抗性和发酵特性评价,筛选出3株发酵性能优良的菌株。经菌落特征、细胞形态、生理生化特性鉴定,结合26S rDNA D1/D2序列,菌株ZYFJQ和QLMLZ2被鉴定为酿酒酵母,菌株ZYY73-2被鉴定为葡萄酒有孢汉逊氏酵母。258 yeast strains were isolated from the surface of 99 grape samples collected from grape wine production area including Shandong, Gansu, Shanxi, Ningxia and Xinjiang. 3 quality yeast strains of excellent fermenting performance were screened out by the evaluation of their tolerance and fermenting properties. Strains ZYFJQ and QLMLZ were identi- fied as Saccharomyces cerevisiae and strain ZYY73-2 identified as Hanseniaspora uvarum by the analysis of their morphological and physiological characteristics and their 26S rDNA D1/D2 sequence.

关 键 词：微生物 酿酒酵母 菌株筛选 鉴定 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.1[轻工技术与工程—食品科学与工程]