摘要
利用WL培养基对分离自烟台葡萄果皮和干红葡萄酒发酵过程中的117株酵母菌进行归类,采用26S rDNA D1/D2区序列分析进行分子鉴定,共得到6属8种。并对发酵过程不同时期的酵母种类进行分析,结果表明发酵过程中酵母种类持续减少。
117 yeast strains isolated from grape skin and red wine of Yantai were classified using Wallerstein Laboratory Nutrient Agar, and then identified based on the 26S rDNA D1/D2 domain sequence. The results suggested that there are 8 species belonging to 6 genera, and the number of yeast species decrease with fermentation process.
出处
《中国酿造》
CAS
北大核心
2011年第1期33-36,共4页
China Brewing
