| 草莓果酒酵母菌的筛选、鉴定及耐受性研究 |
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| 引用本文： | 李 豪,章 霞,张 静,赵长青,赵兴秀,邹 伟.草莓果酒酵母菌的筛选、鉴定及耐受性研究[J].中国酿造,2017,36(2):85. |
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| 作者姓名： | 李 豪 章 霞 张 静 赵长青 赵兴秀 邹 伟 |
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| 作者单位： | 四川理工学院 生物工程学院，四川 自贡643000 |
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| 基金项目： | 四川省大学生创新创业训练计划项目(201510622054)；酿酒生物技术及应用四川省重点实验室项目(NJ2015-11)；四川理工学院“泸州老窖科研奖学金”项目(15ljzk09) |
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| 摘 要： | 从自然发酵的草莓果酒中分离得到野生酵母菌，根据其菌落形态特征、生理生化实验及酒精、二氧化硫、葡萄糖、pH的耐受性实验，筛选出性能最优2株菌株（RL4和RL6）进行分子生物学鉴定。结果表明，初步鉴定菌株RL4和RL6分别为Hanseniaspora thailandica和葡萄汁有孢汉逊酵母（Hanseniaspora uvarum）。该研究为草莓果酒研制提供了优良酵母菌。
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| 关 键 词： | 草莓果酒 筛选 发酵 酵母 |
Screening,identification and tolerance research of the yeasts from strawberry wine |
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| LI Hao,ZHANG Xia,ZHANG Jing,ZHAO Changqin,ZHAO Xingxiu,ZOU Wei.Screening,identification and tolerance research of the yeasts from strawberry wine[J].China Brewing,2017,36(2):85. |
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| Authors: | LI Hao ZHANG Xia ZHANG Jing ZHAO Changqin ZHAO Xingxiu ZOU Wei |
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| Affiliation: | College of Bioengineering, Sichuan University of Science & Engineering, Zigong 643000, China |
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| Abstract: | Wild yeasts were screened and obtained from naturally fermented strawberry wine. According to colony morphology characteristics, physiological biochemical experiments and the tolerance experiments of alcohol, sulfur dioxide, glucose and pH, two strains (RL4 and RL6) with optimal performance were selected to identify the molecular biology. Results showed that strains RL4 and RL6 were preliminarily identified as Hanseniaspora thailandica and Hanseniaspora uvarum, respectively, which provided excellent yeasts for development of strawberry wine. |
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| Keywords: | strawberry wine screening fermentation yeast |
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