摘要
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.
作者
李海涛
刘艳环
苗利光
张雪梅
LI Hai-tao;LIU Yan-huan;MIAO Li-guang;ZHANG Xue-mei(Institute of SpecialWild Economic Animals and Plants,Chinese Academy of Agricultural Sciences,Changchun 130112,China;Department of Veterinary Medicine,Agricultural College of Yanbian University,Yanbian 133000,China)
出处
《特产研究》
2019年第3期27-30,共4页
Special Wild Economic Animal and Plant Research
基金
中国农业科学院特产研究所基本科研业务费(1610342019011)
关键词
酿酒酵母
糖发酵
分子生物学鉴定
Saccharomyces cerevisiae
Sugar fermentation
identification through molecular biology