摘要
从发酵7 d的浓香型白酒发酵酒醅中分离到84株酵母茵,通过形态特征、生理特性检测及18S rDNA分子生物学水平鉴定方法将其归为6个类群,并建立系统发育树。结果表明,样品酒醅中可培养酵母以伊萨酵母属(Issatchenkia)和毕赤酵母属(Pichia)为主,得巴利酵母属(De baryomyceS)和假丝酵母属(Candida)也占有相当的比例,其中还有一定数量的其他属种如酵母属 (Saccharomyces)和红酵母属(Rhodotorula)
84 strains of yeasts were isolated from Luzhou-flavor fermented grains （fermentation for 7 d）. All the strains were classified into 6 groups and phylogenetic tree was established through morphological feature analysis, physiological characteristics detection and 18S rDNA molecular biology identification. The results indicated that most cultivable yeasts belonged to lssatchenkia and Pichia, some belonged to Debaryomyces and Candida, and a small part belonged to Saccha- romyces and Rhodotorula. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2006年第4期23-25,共3页
Liquor-Making Science & Technology
基金
四川省经贸委重点项目(川经贸技术2002-236)。
