摘要
采用传统分离培养方法,对不同颜色和不同存储时间酱香大曲中的酵母菌进行分离,从中共筛选到60株酵母,并通过菌落形态观察、生理生化实验和分子生物学方法对其进行鉴定。结论:酱香大曲中酵母菌的种属有毕赤氏酵母属、伊萨酵母属、假丝酵母属、丝孢酵母属、酵母属、德巴利酵母属和复膜孢酵母属,其中,伊萨酵母属、德巴利酵母属和复膜孢酵母属是首次以传统方法从酱香大曲中分离筛选出,这也表明酱香大曲中酵母具有高度多样性。
There are 60 strains of yeast were selected from different colors and different storage time of Maotai- flavor Daqu by using the traditional method of the isolation and culture,and identified it through the colony morphology, physiological and biochemical experiments and molecular biology method. Conclusion: The yeast species in Maotai- flavor Daqu including Pichia sp.,Issatchenkia sp.,Candida sp.,Trichosporon sp., Saccharomyces sp.,Debaryomyces sp., Saccharomycopsis sp.. moreover, Issatchenkia sp., Debaryomyces sp. and Saccharomycopsis sp. was isolated by the traditional method from Maotai- flavor Daqu for the first time,and it also shows that the yeast in Maotai- flavor Daqu have a high diversity.
出处
《酿酒》
CAS
2015年第1期57-62,共6页
Liquor Making
基金
贵州酱香型白酒品质提高与丢糟高效利用关键共性技术研究及示范(黔科合重大专项字[2013]6009号)
异地高品质酱香型白酒生产工艺技术研究(黔科合LH字[2014]7672)
关键词
酱香大曲
酵母
分离
鉴定
Maotai-flavor Daqu
yeast
isolation
identification
