Food and Fermentation Industries >

2010 , Vol. 36 >Issue 07: 13 - 17

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2010.07.036

Food and Fermentation Industries

Molecular Identification and Investigating the Urea Metabolic Capabilities of Wine Yeast

  • Liu Shu-wen ,
  • Zhang Jian ,
  • Zhong Qi-ding ,
  • Xiong Zheng-he ,
  • Zhang Hui ,
  • Zhou Han-ling
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Online published: 2010-07-25

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Abstract

Eight wild yeast strains were identified by the two molecular methods including 26S rDNA D1 /D2 domain sequence analysis and 5.8S-ITS domain PCR-RFLP,and they produced the same results.The yeast strains belonged to five different species including Saccharomyces cerevisiae,Hanseniaspora uvarum,Metschnikowia pulcherrima,Zygosaccharomyces bailii and Candida parapsilosis.The ability of urea excretion and uptake by wild and commercial dry yeasts was assessed.Difference among the yeast strains was observed,the content of urea produced by wild yeasts is generally higher than commercial dry yeasts.Besides,agrinine had obvious effect on urea in wine.

Key words： 26S rDNA D1 /D2; 5.8S-ITS; wine; yeast; urea

Cite this article

Liu Shu-wen , Zhang Jian , Zhong Qi-ding , Xiong Zheng-he , Zhang Hui , Zhou Han-ling . Molecular Identification and Investigating the Urea Metabolic Capabilities of Wine Yeast[J]. Food and Fermentation Industries, 2010 , 36(07) : 13 -17 . DOI: 10.13995/j.cnki.11-1802/ts.2010.07.036

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