河南安阳赤霞珠葡萄果表酵母菌的分离与鉴定

Isolation and identification of yeast strains from Cabernet Sauvignon in Anyang,He'nan Province

为了丰富对安阳地区赤霞珠葡萄果表酵母菌组成的认识,从采自安阳地区的赤霞珠葡萄果表进行富集、分离、纯化得到70株酵母菌,通过传统的形态学分类与现代分子生物学鉴定,这70株酵母菌被确定为3个已知酵母属的3个种,分别为Hanseniaspora opuntiae,Pichia terricola和Candida quercitrusa,其中Hanseniaspora opuntiae和Pichia terricola为优势种群,而Candida quercitrusa的含量极少.该研究对产区特色葡萄酒的酿造具有一定的实践指导意义.

In order to enrich the understanding of the composition of the yeast strains of the Cabernet Sauvignon in planting region of Anyang,70 yeast strains were enriched,isolated and purified from the Cabernet Sauvignon surface. Combined with traditional morphological classification and identification of modern molecular biology,these 70 yeast strains were identified as three well-known yeast species： Hanseniaspora opuntiae,Pichia terricola and Candida quercitrusa,in which Hanseniaspora opuntiae and Pichia terricola were dominant,while only few strains belong to Candida quercitrusa. This study has a good practical significance for the brewing of specialty wines in the producing areas.