摘要
采用WL营养琼脂培养基和Interdelta指纹图谱分析以及UPGMA聚类分析,对接种工业酵母RC212的黑比诺葡萄酒发酵过程中分离的63株酵母进行种类区分与鉴定,并对其中的49株酿酒酵母单菌落进行菌株区分,以监控发酵过程中酵母菌的种类和动态变化,明确工业酵母是否主导发酵过程,探讨野生酿酒酵母与工业酵母之间的竞争性,为葡萄酒发酵过程中的微生物控制提供依据。结果表明,接种发酵过程中共分离得4种不同培养类型的酵母菌,分别是葡萄汁有孢汉逊酵母(Hanseniaspora uvarum)、美极梅奇酵母(Metschnikowia pulcherrima)、红冬孢酵母(Rhodotorula mucilaqinosa)和酿酒酵母(Saccharomyces cerevisiae)。用Interdelta指纹图谱将酿酒酵母区分为3种基因型,包括2种野生酿酒酵母和已接种的工业酵母RC212。工业酵母在发酵初、中、后期分别占酿酒酵母的6.25%、18.75%、100%。工业酵母在发酵末期才成为发酵优势菌,野生酿酒酵母在发酵初期和中期都位据优势地位,表现出很强的竞争力。
In this study,WL nutrient agar medium was used to identity yeast species,while strains of Saccharomyces cerevisiae and their population dynamics were distinguished and monitored by using interdelta fingerprinting and UPGMA analysis.The aim of the essay is to monitor the dynamic changes of different species during the fermentation and find out if and how the commercial dry active wine yeast（RC212） takes up the predominant status during the whole fermenting process as expected.The study can also reveal the competitive relationship between the indigenous S.cerevisiae and the commercial wine yeast and provide a better understand of the necessary for microbiological control during industrial wine production.Hanseniaspora uvarum,Metschnikowia pulcherrima,Rhodotorula mucilaqinosa and Saccharomyces cerevisiae were isolated during the fermentation.Three genetic patterns were distinguished by interdelta fingerprinting a-mong the total S.cerevisiae isolates,including two genetic patterns of indigenous S.cerevisiae and one genetic pattern of commercial wine yeast generating by RC212.Commercial wine yeast RC212 was not quickly dominated during the fermentation and represented 6.25%,18.75%,100% respectively in the early,middle and end stages of the fermentation.The results indicated that even under the condition of inoculation,there were still different species of yeasts and different strains of indigenous S.cerevisiae participating in the fermentation and the indigenous S.cerevisiae strains demonstrated a strong ability of competition and fulfilled the fermentation together with commercial wine yeast.The results proved that it is very essential for the microbiological control during wine fermentation.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2010年第2期125-130,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
国家863项目(2007AA10Z314)
国家葡萄产业技术体系建设专项经费资助
