摘要
采用WL形态学归类分析和5.8S-ITS rDNA PCR-RFLP分子生物学鉴定方法,对我国2个主要产区所产白葡萄品种霞多丽自然发酵过程中的酵母种群进行了系统研究。结果表明,从霞多丽葡萄发酵液中分离到7个酵母菌种,不同产区霞多丽发酵液中分布酵母菌的种类和数量有一定差别,但在发酵过程中酵母种群的变化趋势是一致的。
Yeast species diversity and dynamics during spontaneous fermentations of popular white grape varieties Chardonnay from two vine-growing regions were evaluated. The yeast strains were identified by morphological characteristics on WL agar and polymerase chain reaction-restriction fragment length polymorphism analysis of the 5.8S-ITS rDNA (5.8S-ITS rDNA PCR-RFLP). The results showed that seven different yeast species were found in spontaneous fermentations of Chardonnay. The distribution of yeast species in fermentations of Chardonnay from two vine-growing regions were different, but the yeast evolution profile during the spontaneous fermentations were similar.
出处
《食品科技》
CAS
北大核心
2012年第9期6-10,共5页
Food Science and Technology
基金
国家改革试点项目(PXM2011_014306_113940)
北京市教育委员会科技计划面上项目专项资助课题(SQKM201210858001)
北京市属高等学校人才强教计划项目
北京电子科技职业学院重点科技课题(YZKB2011002)
关键词
霞多丽
自然发酵
酵母
Chardonnay
spontaneous fermentation
yeast