摘要
利用WL营养培养基对梅鹿辄葡萄自然发酵过程中分离到的98株酵母菌进行初步鉴定,进而对代表性的菌株进行5.8S rDNA-ITS区PCR产物的限制性内切酶酶切分析。结果表明,供试的98株酵母菌属于3属3个种,分别为酿酒酵母(Saccharomyces cerevisiae)、东方伊萨酵母(Issatchenkia orientalis)、克鲁维毕赤酵母(Pichia kluyver),3种酵母菌分别占分离自该葡萄品种总酵母菌株的80.61%、13.26%、6.13%。在自然发酵的初期和中期,酵母菌的比例因是否添加SO2而有所差异,但发酵末期均以S.cerevisiae为优势菌。
Ninety-eight yeasts isolated from spontaneous fermentation of Merlot were identified primarily on Wallerstein Laboratory nutrient agar (WL agar) and classified by using PCR-RFLP of 5.8S rDNA-ITS region. Three species of three genera belonging to Saccharomyces cerevisiae, Issatchenkia orientalis and Pichia kluyveri were found in these strains, with a proportion of 80.61%, 13.26% and 6.13%, respectively. The proportion of yeasts in the beginning stage and middle stage varied due to the addition of SO2. However, S. cerevisiae become the domination in the end stage.
出处
《中国酿造》
CAS
北大核心
2011年第9期27-29,共3页
China Brewing
基金
国家葡萄产业技术体系建设专项经费(nycytx-30)