葡萄酒酿酒菌种的保藏方法  

The Preservation of Wine-making Microorganism

作　　者：张予林[1] 阮仕立[1] 任亚梅[2] 

机构地区：[1]西北农林科技大学葡萄酒学院 [2]西北农林科技大学食品科学与工程学院,杨凌712100

出　　处：《中外葡萄与葡萄酒》2001年第6期16-17,共2页Sino-Overseas Grapevine & Wine

摘　　要：本文介绍了酿酒菌种常用的保藏方法。酵母菌的短期保藏可采用橡皮塞代替棉塞的斜面试管或液体试管保藏法,长期保藏可采用液体石蜡保藏法。乳酸菌的短期保藏可用液体试管和穿刺培养保藏法,长期保藏可用旋塞试管保藏法。但长期有效的保藏菌种还是以真空冷冻干燥保藏法最好。Common preservation methods of winemaking microorganisms were introduced in this paper, Itshowed that yeast could be preserved in a short time by using slant-face-tube or liquid-culture-medium-tubemethods with rubber-cork instead of cotton-cork, and liquid-olefin methods could be used for long preserva-tion Liquid-culture-medium-tube and stab-culture method could be used to preserve lactic acid bacteria in ashort time, and longer preservation could be realised by using spiral tube methods. But the most effectivemethod to conserve microoganisms for a long time is the vacuum freeze-drying.

关 键 词：葡萄酒 酿酒菌种 保藏方法 试管保藏 真空冷冻干燥保藏 

分 类 号：TS262.6[轻工技术与工程—发酵工程]