东北山葡萄酿酒酵母的分离与鉴定

Isolation and Identification of Saccharomyces Cerevisiae from Northeast Vitis Amurensis

为了选育优良的饲料原料产品酿酒酵母菌种,本试验采集了酿酒品质良好的山葡萄和山葡萄园土壤样本,通过分离优化、菌种生理生化鉴定和分子生物学鉴定方法,对分离出的天然酵母菌种进行了种属鉴定。结果表明,成功分离出18株酵母菌,其中有酿酒酵母12株、发酵毕赤酵母3株、乳酸克鲁维酵母3株,为进一步对酿酒酵母特性研究奠定了基础。

In order to select the strain of Saccharomyces cerevisiae with the ability to produce excellent feedstuff product, the soil samplesof vineyard and wine Vitis amurensis were collected in this experiment. The species and genus of natural yeast were identified through isolation,physiological and biochemical traits, and molecular diagonsis. The results show that 18 strains of yeast are successfully isolated, including12 strains of S. cerevisiae, 3 strains of Pichia fermentans and 3 strains of Kluyveromyces lactis.It lays a foundation for further researchon the fermentation properties of S.cerevisiae.