分子生物学技术在葡萄酒相关酵母菌分类鉴定中的应用及研究进展  

Research Advance in Taxonomical Classification of Wine-Related Yeasts by Molecular Biology Techniques

作　　者：卢君[1] 李艳[1] 

机构地区：[1]河北科技大学生物科学与工程学院,河北石家庄050018

出　　处：《酿酒科技》2009年第6期92-94,98,共4页Liquor-Making Science & Technology

摘　　要：利用分子生物学技术手段对葡萄酒相关酵母菌进行分类鉴定具有非常重要的意义。论述了线粒体DNA限制性酶切分析、DNA限制性片段多态性分析、随机扩增多态性DNA分析、脉冲电泳核型分析、核糖体DNA序列分析等5种常用的分子生物学技术在葡萄酒相关酵母菌的分类鉴定和生物多样性研究中的应用及国内外研究进展。为开发和利用葡萄酒相关酵母资源、酿制优质特色葡萄酒奠定了理论基础。Taxonomical classification of wine-related yeasts by molecular biology techniques is of great significance. In this paper, five of the most commonly-used molecular biology techniques （mtDNA restriction maps analysis, ARDRA, RAPD, pulse electrophoresis idiogram analysis, and ribosome DNA sequencing analysis） associated with taxonomical classification and biodiversity investigation of wine-related yeast were introduced, and the latest domestic and foreign research achievements were summarized, which provided theoretical evidences for the exploration and the development of wine-related yeast resources and further for the production of high-quality grape wine.

关 键 词：葡萄酒相关酵母菌 分子生物学技术 分类鉴定 生物多样性 

分 类 号：TS261.1[轻工技术与工程—发酵工程] Q93-3[轻工技术与工程—食品科学与工程]