分子生物学方法区分鉴定五种常用葡萄酒活性干酵母  

Molecular Biological Identification of Active Dry Yeast for Grape Wine

作　　者：李艳[1,2] 卢君[1] 崔建东[1,2] 杨美景[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 [2]河北省发酵工程技术研究中心,河北石家庄050018

出　　处：《食品科学》2009年第19期200-202,共3页Food Science

摘　　要：通过分子生物学方法对5种常用的葡萄酒活性干酵母进行区分鉴定。所用的分子手段为PCR-RFLP结合inter-δPCR的方法,将活性干酵母在亚种甚至菌株水平上进行区分,得到5种活性干酵母独特的inter-δPCR扩增图谱,并且预测扩增产物的分子量。Five commonly used active dry yeasts for grape wine were differentiated and identified by molecular biological techniques. Polymerase chain reaction-restriction fragment length polymorphism （PCR-RFLP） and inter- δ PCR were used to differentiate and identify at subspecies or even strains level. Five unique inter- δ PCR amplification patterns were obtained and molecular sizes of amplified products were predicted.

关 键 词：活性干酵母 葡萄酒 区分鉴定 PCR-RFLP(聚合酶链式反应-限制性片段长度多态性) inter-δPCR 

分 类 号：Q78[生物学—分子生物学]