桑葚果酒专用酵母的分离、筛选及鉴定

摘要

A total of 42 yeast strains were isolated from natural fermented mash of commercially available mulberries.Through duchenne tubular screening,alcohol yield ability test,SO2 resistance ability test and odor activity value (odor activity value,OAV) screening,the optimal strain JNB-14 was obtained finally.The 18S rDNA sequence amplification was conducted for molecular biology identification of JNB-14 and it turned out to have the highest degree of match (100％) with Saccharomyces cerevisiae(sequence ID:AFD50639.1).%以市售桑葚为分离源,从其自然发酵醪液中分离得到42株酵母,通过杜氏小管发酵法初筛,产酒精能力复筛,耐SO2能力及香气活力值(odor activity value,OAV)三级筛选,最终得到最优菌株JNB-14.采用18SrD-NA序列鉴定,确定其与1株酿酒酵母Saccharomyces cerevisiae(序列ID:AFD50639.1)有最高匹配度,为100％.