| 烟台干红葡萄酒发酵过程中酵母种类鉴定 |
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| 引用本文： | 王会会,刘天明,王可,李记明. 烟台干红葡萄酒发酵过程中酵母种类鉴定[J]. 中国酿造, 2011, 0(1) |
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| 作者姓名： | 王会会 刘天明 王可 李记明 |
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| 作者单位： | 1. 山东轻工业学院,食品与生物工程学院,山东济南250353
2. 张裕集团有限公司技术中心,山东烟台,264001 |
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| 摘 要： | 利用WL培养基对分离自烟台葡萄果皮和干红葡萄酒发酵过程中的117株酵母菌进行归类,采用26S rDNA D1/D2区序列分析进行分子鉴定,共得到6属8种。并对发酵过程不同时期的酵母种类进行分析,结果表明发酵过程中酵母种类持续减少。
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| 关 键 词： | 葡萄酒 酵母 种类鉴定 26S rDNA D1/D2区 |
Identification of yeasts species in the fermentation of dry red wine of Yantai |
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| WANG Huihui,LIU Tianming,WANG Ke,LI Jiming. Identification of yeasts species in the fermentation of dry red wine of Yantai[J]. China Brewing, 2011, 0(1) |
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| Authors: | WANG Huihui LIU Tianming WANG Ke LI Jiming |
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| Affiliation: | WANG Huihui1,LIU Tianming1*,WANG Ke1,LI Jiming2(1.College of Food and Bioengineering,Shandong Institute of Light Industry,Ji'nan 250353,China,2.The Center of Science and Technology,Chang Yu Group Co.Ltd.,Yantai 264001,China) |
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| Abstract: | 117 yeast strains isolated from grape skin and red wine of Yantai were classified using Wallerstein Laboratory Nutrient Agar,and then identified based on the 26S rDNA D1/D2 domain sequence.The results suggested that there are 8 species belonging to 6 genera,and the number of yeast species decrease with fermentation process. |
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| Keywords: | wine yeast species identification 26S rDNA D1/D2 domain |
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