食品科学
食品科學
식품과학
FOOD SCIENCE
2009年
21期
237-240
,共4页
李艳%卢君%张利中%崔建东
李豔%盧君%張利中%崔建東
리염%로군%장리중%최건동
龙眼葡萄%自然发酵%酵母%生物多样性
龍眼葡萄%自然髮酵%酵母%生物多樣性
용안포도%자연발효%효모%생물다양성
longan grape%spontaneous fermentation%yeast%biodiversity
本实验从沙城产区龙眼葡萄自然发酵过程中分离得到120株酵母菌株,利用WL培养基进行形态聚类分析,得到5种类型,再通过5.8S rDNA-ITS区域RFLP的方法得到5种不同的酶切图谱,最后经5.8S rDNA-ITS区域序列分析,将4种类型的酵母鉴定到种的水平,另外一个类型的酵母需要进一步的鉴定.
本實驗從沙城產區龍眼葡萄自然髮酵過程中分離得到120株酵母菌株,利用WL培養基進行形態聚類分析,得到5種類型,再通過5.8S rDNA-ITS區域RFLP的方法得到5種不同的酶切圖譜,最後經5.8S rDNA-ITS區域序列分析,將4種類型的酵母鑒定到種的水平,另外一箇類型的酵母需要進一步的鑒定.
본실험종사성산구용안포도자연발효과정중분리득도120주효모균주,이용WL배양기진행형태취류분석,득도5충류형,재통과5.8S rDNA-ITS구역RFLP적방법득도5충불동적매절도보,최후경5.8S rDNA-ITS구역서렬분석,장4충류형적효모감정도충적수평,령외일개류형적효모수요진일보적감정.
Totally 120 yeast strains were isolated from longan grapes harvested from Shacheng region during spontaneous fermentation process. Five unique colonies were identified through culture and clustering analysis using WL medium. Five different genotypes were also identified through RFLP analysis of 5.8S rDNA-ITS region. The species of four yeast strains were identified through sequence analysis and another one still needs to be further identified.
