摘要
取祁连葡萄酒产区葡萄园原料自然发酵筛选葡萄酒相关野生酵母菌株68株,利用YEPD培养基的形态观察以及WL营养培养基的聚类分析,并结合生理生化实验对其进行初步分类,结果表明,与葡萄酒相关的野生酵母菌株有假丝酵母、有孢汉逊酵母、酒香酵母、毕赤氏酵母、红酵母以及酿酒酵母,其中有孢汉逊酵母属和酒香酵母属为优势菌株。
In the test,the material from Qilian wine region vineyards fermentated naturally to screen wine-related wild yeast strains 68. The YEPD medium morphological observation,WL nutrient medium clustering analysis and physiological and biochemical tests were used to classificate initially. The result showed that wine-related wild yeast strain including Candida , H. uvarum , Brettanomyces , Pichia , Rhodotorula and Saccharomyces cerevisiae,in which H.uvarum and Brettanomyces were predominant strains.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第8期179-182,共4页
Science and Technology of Food Industry
基金
甘肃省科技厅科技支撑计划(1011NKCA059)
甘肃河西地区野生葡萄酒酵母资源收集及优选(GAU-CX1106)
关键词
野生酵母
筛选
生理生化
WL营养培养基
wild yeast
screening
physiology and biochemistry
WL nutrient medium
