葡萄中酵母菌的筛选及菌株鉴定

Screening and Identification of Yeasts in Grapes

以葡萄为菌源,分别在葡萄发酵的前期、中期、后期取一定的发酵液进行稀释涂布,后经过YPD培养基对涂布后的菌株进行分离纯化。将分离纯化后的菌株进行WL培养基聚类分析及生理生化实验,并用TTC培养基对菌株进行初筛,选取红色最深的菌株作为复筛菌株。对复筛菌株进行发酵性能测定筛出发酵性能较好菌株,编号为Y1,并对此菌株进行分子生物学鉴定。Y1菌株的26S r DNA鉴定结果表明其为酿酒酵母(Saccharomyces cerevisiae),此菌株为后续发酵实验提供了基础。

With grape as the source of bacteria,a certain fermentation broth was diluted and coated in the early,middle,and late stages of grape fermentation,and the coated strain was separated and purified by YPD medium.The isolated and purified strains were subjected to WL culture cluster analysis and physiological and biochemical experiments,and the strains were pre-screened with TTC medium.The reddest strain was selected as the re-screening strain.The fermentation performance of the double-screened strain was determined,and the strain with better fermentation performance was screened out,and the number was Y1,and molecular biology identification was performed on the strain.The 26S r DNA identification of Y1 strain showed that it was Saccharomyces cerevisiae,which provided a basis for subsequent fermentation experiments.