野生猕猴桃果酒酵母菌的筛选及鉴定

Screening and Identification of a Yeast Strain for Wild Kiwi Fruit Wine Production

以野生猕猴桃果皮及其掩埋过的土壤为分离源,通过分离筛选获得野生猕猴桃果酒酵母。从分离源中分离得到23株酵母菌,经过三级筛选,获得1株比较适宜生产野生猕猴桃果酒的酵母菌TP6,该酵母具有产香效果好、起酵快等优点。通过分子鉴定,确定该酵母菌株属于酿酒酵母属。

In this study, the soil buried by wild kiwi fruit peel and wild kiwi fruit peel was used as the isolation source, and 23 yeast strains were isolated from the isolation source. After three-level screening, a yeast strain suitable for the production of kiwi fruit wine, TP6, was finally obtained. Such strain had the advantages such as good aroma-producing effects and rapid fermentation etc. And it was identified as S.cerevisiae by molecular identification.