贝达葡萄酒中酵母菌的分离鉴定  

Separation and Identification of Yeast in Beida Grape Wine

作　　者：谢俊云[1] 姚笛[1] 郭瑜[1] 佐兆杭 张微[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,黑龙江大庆163319

出　　处：《农产品加工》2016年第1期19-21,共3页Farm Products Processing

摘　　要：为了获得一株葡萄酒发酵后期的主导菌,试验对贝达葡萄酒中的酵母菌进行分离纯化,经菌落形态鉴定,并进行酵母分离株26SrRNA的PCR扩增,进一步通过基因序列分析进行鉴定。结果显示,贝达葡萄酒的酵母菌菌落总数为3.4×10~7CFU/mL,分离的酵母菌菌株Y3,Y5,Y13均为酿酒酵母。因此,贝达葡萄酒发酵后期的优势菌即为酿酒酵母。In order to obtain a dominant yeast strains at later stage of grape wine fermentation,isolation and purification of yeast in beida grape wine is performed and colony morphology is identified. Then PCR amplification of 26SrRNA of yeast isolates is conducted,further identification by gene sequence analysis. Results show that yeast colony number in beida grape wine is 3.4×10~7CFU/mL,the yeast isolated strains Y3,Y5,Y13 are saccharomyces cerevisiae. Therefore,the advantage yeast in grape wine later fermentation is saccharomyces cerevisiae.

关 键 词：贝达葡萄酒 酵母菌 鉴定 

分 类 号：TS262.61[轻工技术与工程—发酵工程]