山葡萄酵母的筛选及初步鉴定

Vitis Amurensis Yeast Screening and Preliminary Identification

为筛选适合酿造山葡萄酒的优良酵母,从山葡萄果皮表面及破碎后自然发酵过程中分离筛选,通过富集培养、稀释涂布和划线纯化,获得酵母菌株6株,通过WL(Wallerstein Laboratory Nutrient Agar)琼脂培养基培养,初步鉴定有3株为酵母属(Saccharomyces)的酿酒酵母(Saccharomyces cerevisiae)。

This paper discusses that in order to sift excellent yeast suitable for brewing vitis amurensis wine,it first separates and sifts from vitis amurensis pericarp surface and process of natural fermentation after broken,then obtains 6 strains of yeast strains by enrichment culture,diluting coating and marking out purification;later it cultures by Wallerstein Laboratory Nutrient Agar medium,preliminary identifies 3 strains of yeast strains as the saccharomyces cerevisiae of Saccharomyces.