摘要 为筛选得到适合蓝莓果酒发酵的酵母菌株,对来自不用品种的蓝莓成熟果实、蓝莓叶及蓝莓果园的土壤进行筛选,共分离得到122株酵母菌;采用镜检和杜氏管发酵法初筛,产酒精能力、耐性能力复筛,并选用葡萄酒酿酒酵母(K酵母)对比,最终确定BBF-17为最优菌株。采用18S r DNA序列鉴定以及系统发育树分析,对选定酵母菌进行分子生物学鉴定,结果显示BBF-17与酿酒酵母(EU649672.1)最为接近,相似度达99%,该菌株鉴定为酿酒酵母。
Abstract: In order to obtain yeast suitable for the fermentation of blueberry wine,a total of 122 yeast strains were isolated from different blueberry fruits,leaves,and orchard soil. After screening with microscopy and duchenne tube fermentation,a yeast designated as BBF-17 was found to show excellent tolerance and alcoholic yield compared with the others and K yeast. Based on 18 S r DNA sequences analysis and phylogenetic analysis,the results from molecular biological identification showed that it was very similar to Saccharomyces cerevisiae( EU649672. 1) with similarity of 99%. So the strain was identified as Saccharomyces cerevisiae.
2014, Vol. 40 
