葡萄酒乳杆菌的分离鉴定  

Isolation and Identification of Wine Lactobacillus

作　　者：但霞[1] 刘树文[1] 吕珍[1] 朱成龙[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：《北方园艺》2012年第21期89-91,共3页Northern Horticulture

基　　金：现代农业产业技术体系建设专项资金资助项目(nycytx-30-ch-03);农业部"948"科研资助项目(2009Z29)

摘　　要：使用ATB和MRS 2种培养基对自然启动苹乳发酵葡萄酒进行乳酸菌的分离鉴定,生化鉴定和16SrRNA测序。结果表明:分离到的菌株为短乳杆菌、植物乳杆菌和马里乳杆菌。这是国内首次从葡萄酒中分离到马里乳杆菌,说明我国的葡萄酒乳酸菌种类丰富。Wine lactic acid bacteria was the strain carried out malolactic fermentation,in which the Lactobacillus had the most species.Isolated and identified lactic acid bacteria from wine which had malolactic fermented spontaneously with culture of ATB and MRS,biochemical identification and 16S rRNA sequencing.The results showed that the isolated strains were Lactobacillus brevis,Lactobacillus plantarum and Lactobacillus mali.This was the first time isolated Lactobacillus mali from domestic wine,and it suggested there was a wide variety of wine lactic acid bacteria in our country.

关 键 词：葡萄酒 苹乳发酵 乳酸杆菌 马里乳杆菌 

分 类 号：TS262.6[轻工技术与工程—发酵工程]