家酿葡萄汁饮品中优势酵母菌的分离鉴定

摘要

分离研究家酿葡萄汁饮品中的优势酵母菌，为本地葡萄酿酒酵母资源的筛选及其利用奠定基础。从家酿葡萄汁饮品中分离得到一株优势酵母菌（命名为CSLG02），结合显微结构和生理生化试验结果，以及对其26S rDNA D1/D2序列的分析确定该菌株的系统发育地位；通过人为地在葡萄汁中添加试验菌株CSLG02，发酵酿制葡萄汁饮品，考察饮品的各个理化指标。研究结果表明，菌株CSLG02鉴定为酿酒酵母属（Saccharomyces cerevisiae）。添加该菌后的试验组较对照组，饮品中各个理化指标均有不同程度的改变。S. cerevisiae CSLG02的添加，能改善家酿葡萄汁饮品的口感和品质，对形成地域性葡萄汁饮品的研究具有实际帮助意义。%To isolation and study the dominant yeast in home grape juice drinks, thus to make basis of screening and subsequent using the yeast in home drink. The dominant yeast(named CSLG02) was isolated from the home wine. According to its microstucture, physiological, biochemical properties and 26S rDNA D1/D2 sequence, its position in phylogenetic development tree was defined. By measuring the physical and chemical indicators of wine forms, the effect of CSLG02 addition on drink-making was investigated. The results showed that:strain CSLG02 was identified as Saccharomyces cerevisiae. There were some changes of physicochemical paramenters between the control and experimental group, which was added the stain CSLG02 into drink making. The drink quality was enhanced by adding the strain CSLG02. It showed reality helpful value in the study of regional grape juice drink.