中国酿造
中國釀造
중국양조
CHINA BREWING
2014年
10期
36-39
,共4页
蒋丽%邢亚阁%车振明%孙丛珊%罗建峰
蔣麗%邢亞閣%車振明%孫叢珊%囉建峰
장려%형아각%차진명%손총산%라건봉
冰葡萄%耐受性%分离鉴定
冰葡萄%耐受性%分離鑒定
빙포도%내수성%분리감정
ice grape%tolerance%isolation and identification
从川藏高原地区采摘的冰葡萄果实中分离纯化出了葡萄汁有孢汉逊酵母（Hanseniasporauvarum）、美极梅奇酵母（Metschnikowiapulcherrima）、酿酒酵母（Saccharomycescerevisiae）、解脂耶罗维亚酵母（Yarrowialipolytica）和异常威克汉姆酵母（Wickerhamomycesanomalus）5种菌株，采用18SrDNAD1/D2序列对菌株进行了鉴定，并对其耐受性进行了研究比较。结果表明：葡萄汁有孢汉逊酵母对蔗糖、乙醇和碱表现出较强的耐受性；酿酒酵母对酸表现出相对较好的耐受性；异常威克汉姆酵母对低温和二氧化硫表现出较强的耐受性。
從川藏高原地區採摘的冰葡萄果實中分離純化齣瞭葡萄汁有孢漢遜酵母（Hanseniasporauvarum）、美極梅奇酵母（Metschnikowiapulcherrima）、釀酒酵母（Saccharomycescerevisiae）、解脂耶囉維亞酵母（Yarrowialipolytica）和異常威剋漢姆酵母（Wickerhamomycesanomalus）5種菌株，採用18SrDNAD1/D2序列對菌株進行瞭鑒定，併對其耐受性進行瞭研究比較。結果錶明：葡萄汁有孢漢遜酵母對蔗糖、乙醇和堿錶現齣較彊的耐受性；釀酒酵母對痠錶現齣相對較好的耐受性；異常威剋漢姆酵母對低溫和二氧化硫錶現齣較彊的耐受性。
종천장고원지구채적적빙포도과실중분리순화출료포도즙유포한손효모（Hanseniasporauvarum）、미겁매기효모（Metschnikowiapulcherrima）、양주효모（Saccharomycescerevisiae）、해지야라유아효모（Yarrowialipolytica）화이상위극한모효모（Wickerhamomycesanomalus）5충균주，채용18SrDNAD1/D2서렬대균주진행료감정，병대기내수성진행료연구비교。결과표명：포도즙유포한손효모대자당、을순화감표현출교강적내수성；양주효모대산표현출상대교호적내수성；이상위극한모효모대저온화이양화류표현출교강적내수성。
Hanseniaspora uvarum, Metschnikow ia pulcherrim a, Saccharom ycescerevisiae, Yarrow ia lipolytica and Wickerham om ycesanom alus were isolated and purified from the ferm entation process ofthe Sichuan Tibetan Plateau ice grape.Strains wereid entified by 18S rDNAD1/D2, and their tolerance werealso studied and com pared. Results showed the H. uvarum had strong tolerance capacity against sucrose, ethanol, and alkali, the Y. lipolytica had good tolerance capacity againstacid, and W. anom alushad bettertolerance capacity againstlow temperature and sulfurdioxide.
