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| 赤霞珠葡萄自然发酵过程中酵母菌的分离与鉴定 | |
| 引用本文： | 杨美景,陈小波,赵静静,牛帅科,王照淳,李艳.赤霞珠葡萄自然发酵过程中酵母菌的分离与鉴定[J].食品与发酵工业,2011,37(7). |
| 作者姓名： | 杨美景 陈小波 赵静静 牛帅科 王照淳 李艳 |
| 作者单位： | 1. 河北科技大学生物科学与工程学院,河北石家庄,050018 2. 中粮华夏葡萄酒有限公,河北昌黎,066600 3. 河北科技大学生物科学与工程学院,河北石家庄050018／河北省发酵工程技术研究中心,河北石家庄050018 |
| 基金项目： | 河北省科技支撑计划课题(092210003D) |
| 摘 要： | 对赤霞珠葡萄自然发酵过程中的酵母菌进行了分离和鉴定,目的是探寻赤霞珠葡萄酒发酵过程相关酵母菌群的变化规律。研究共分离到123株酵母菌,其中2009年分离到71株,2010年分离到52株。经菌落形态鉴别,培养基培养进行初步分类,共获得10种培养类型,其中有5种培养类型重复出现于2个年份。进一步采用5.8S rDNA-ITS区域RFLP分析法,从分子水平区分为9种类型。再通过基因序列分析,将其鉴定为分属于7个属的8种酵母菌:Aureobasidium pullulans、Hanseniaspora uvarum、Hanseniaspora vineae、Rhodotorula mucilaginosa、Pichia caribbica、Cryptococcus flavescenss、Candida zemplinina及Saccharomyce cerevisiae。酵母属(Saccharomyce)酵母是自然发酵中后期的主导菌,发酵前期主要是非酵母属酵母。 |
| 关 键 词： | 赤霞珠 自然发酵 酵母菌 分离 鉴定 |
Identification of Yeasts Isolated from Spontaneous Fermentation of Cabernet Sauvignon |
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| Yang Mei-jing,Chen Xiao-bo,Zhao Jing-jing,Niu Shuai-ke,Wang Zhao-chun,Li Yan.Identification of Yeasts Isolated from Spontaneous Fermentation of Cabernet Sauvignon[J].Food and Fermentation Industries,2011,37(7). | |
| Authors: | Yang Mei-jing Chen Xiao-bo Zhao Jing-jing Niu Shuai-ke Wang Zhao-chun Li Yan |
| Affiliation: | Yang Mei-jing1,Chen Xiao-bo2,Zhao Jing-jing1,Niu Shuai-ke1,Wang Zhao-chun1,Li Yan1,3 1(College of Bioengineering,Hebei University of Science and Technology,Shijiazhuang 050018,China) 2(Huaxia Great Wall Wine Co.Ltd.,Changli 066000,China) 3(R&D Center for Fermentation Engineering of Hebei Province,China) |
| Abstract: | The aim of this study was to investigate dynamics of yeasts during spontaneous fermentation of wine.Yeasts associated with Cabernet Sauvignon grapes were isolated and identified.123 yeast strains were obtained,among those,71 and 52 strained were obtained in 2009 and 2010 respectively.10 WL-culture-types were obtained through colony morphology on WL medium.5 types were both isolated in the two vintages.Yeasts were differentiated to 9 types using 5.8S rDNA-ITS region RFLP analysis.And 8 specises(belonging to ... |
| Keywords: | Cabernet Sauvignon spontaneous fermentation yeast isolation identification |
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