WL培养基在酿酒酵母筛选中的应用  

Screening and identification of Saccharomyces cerevisiae with WL medium

作　　者：薛军侠[1] 徐艳文[1] 杨莹[1] 刘延琳[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：《中国酿造》2007年第9期36-39,共4页China Brewing

基　　金：西北农林科技大学青年骨干基金

摘　　要：从葡萄果皮自然发酵液中分离酵母菌株。利用WL琼脂培养基及赖氨酸培养基筛选酿酒酵母,结果显示,在葡萄果皮自然发酵的早期不存在酿酒酵母,酿酒酵母最初出现在发酵中期即发酵后第4d。经过生理生化和分子鉴定结果表明,WL培养基对酿酒酵母的筛选可信度达到100%。The yeast strains were isolated from spontaneous fermentation broth of grape capsule. Saccharomyces cerevisiae were primarily identified on Wallerstein laboratory nutrient agar （WL agar） and lysine medium. It was showed that S. cerevisiae appeared firstly at middle stage of fermentation, which was the fourth day after fermentation beginning. According to physiological and biochemical identification as well as molecular methods, the WL agar was effective for the identification of S. cerevisiae and the reliability was 100%.

关 键 词：酿酒酵母 分离 鉴定 

分 类 号：TQ926[轻工技术与工程—发酵工程]