WL营养琼脂对葡萄酒相关酵母的鉴定效果验证  

Validate the Identification Effect of WL Nutrient Agar on Wine Yeast

作　　者：杨莹[1] 徐艳文[1] 薛军侠[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：《微生物学杂志》2007年第5期75-78,共4页Journal of Microbiology

基　　金：西北农林科技大学青年骨干支持计划(01140301)

摘　　要：利用WL营养琼脂对采自葡萄园和葡萄汁发酵过程中的35株酵母菌进行了分类鉴定,同时进行了5.8S-ITS和26S rDNA D1/D2区的扩增与测序。结果表明利用WL营养琼脂的鉴定结果与测序结果基本符合。WL营养琼脂是一种较为有效的葡萄酒相关酵母菌的分类鉴定培养基。35 yeasts colonies isolated from vineyards and fermentation were plated onto WL nutrient agar to evaluate colony diversity. Sequence analysis of 5.8S-ITS and large ribosomal 26S rRNA indicate that different yeast population can be identified on the basis of unique colony morphology with WL nutrient agar thus validates the effectiveness of using WL nutrient agar as classification and identification culture medium.

关 键 词：WL营养琼脂葡萄酒酵母序列分析 

分 类 号：TS261.11[轻工技术与工程—发酵工程]