沙城龙眼葡萄自然发酵过程相关酵母生物多样性研究  

Yeast Biodiversity in Longan Grapes during Spontaneous Fermentation Process

作　　者：李艳[1,2] 卢君[1] 张利中[3] 崔建东[1,2] 

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 [3]中国长城葡萄酒有限公司,河北沙城075400

出　　处：《食品科学》2009年第21期237-240,共4页Food Science

摘　　要：本实验从沙城产区龙眼葡萄自然发酵过程中分离得到120株酵母菌株,利用WL培养基进行形态聚类分析,得到5种类型,再通过5.8SrDNA-ITS区域RFLP的方法得到5种不同的酶切图谱,最后经5.8SrDNA-ITS区域序列分析,将4种类型的酵母鉴定到种的水平,另外一个类型的酵母需要进一步的鉴定。Totally 120 yeast strains were isolated from longan grapes harvested from Shacheng region during spontaneous fermentation process. Five unique colonies were identified through culture and clustering analysis using WL medium. Five different genotypes were also identified through RFLP analysis of 5.8S rDNA-ITS region. The species of four yeast strains were identified through sequence analysis and another one still needs to be further identified.

关 键 词：龙眼葡萄 自然发酵 酵母 生物多样性 

分 类 号：TQ92[轻工技术与工程—发酵工程]