| 红提葡萄中酵母菌多样性的研究 |
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| 引用本文： | 徐建坤,张旺,肖婧,程卫东,史学伟. 红提葡萄中酵母菌多样性的研究[J]. 中国酿造, 2019, 38(3): 40. DOI: 10.11882/j.issn.0254-5071.2019.03.009 |
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| 作者姓名： | 徐建坤 张旺 肖婧 程卫东 史学伟 |
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| 作者单位： | 1.石河子大学 食品学院，新疆 石河子 832000；2.石河子大学 信息科学与技术学院，新疆 石河子 832000 |
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| 基金项目： | 兵团科技攻关计划（2016AB009）；兵团科技攻关计划（2016AD024） |
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| 摘 要： | 为研究红提葡萄酵母菌多样性，以石河子地区的红提葡萄为原料，采用传统分离培养方法从中筛选酵母菌，并通过形态 观察、生理生化试验及分子生物学技术对其进行鉴定。 结果表明，共筛选鉴定出24株酵母菌。 其中毕赤酵母属（Pichia）16株、汉逊 酵母属（Hanseniaspora）4株、梅奇酵母属（Metschnikowia）4株。 库德毕赤酵母（Pichia kudriavzevii）为优势种，占分离菌株的50%。 该 研究可为红提葡萄酵母菌资源的开发与利用提供理论依据。
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| 关 键 词： | 红提葡萄 酵母菌 多样性 分离 鉴定 |
Diversity of yeast in red grape |
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| XU Jiankun,ZHANG Wang,XIAO Jing,CHENG Weidong,SHI Xuewei. Diversity of yeast in red grape[J]. China Brewing, 2019, 38(3): 40. DOI: 10.11882/j.issn.0254-5071.2019.03.009 |
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| Authors: | XU Jiankun ZHANG Wang XIAO Jing CHENG Weidong SHI Xuewei |
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| Affiliation: | 1.Food College, Shihezi University, Shihezi 832000, China; 2.College of Information Science and Technology, Shihezi University, Shihezi 832000, China |
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| Abstract: | In order to study the diversity of yeast in red grape, using the red grape in Shihezi as material, the yeasts were screened by traditional isola- tion and culture method and identified by morphologic observation, physiological and biochemical test and molecular biological technique. The re- sults showed that the 24 yeasts were screened and identified, 16 strains were Pichia, 4 strains were Hanseniaspora, and 4 strains were Metschnikowia. Pichia kudriavzevii was the dominant species, which accounted for 50%. The study provided a theoretical basis for the development and utilization of yeas resources. |
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| Keywords: | red grape yeast diversity isolation identification |
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