山东农业科学2012，Vol.44Issue(3)：108-111,4.
山西榆次后沟堡子酒酒曲中优势酵母菌的分离鉴定
Isolation and Identification of Yeast from Hougou Buzi Wine of Yuci Shanxi Province
赵文婧1
作者信息
- 1. 太原师范学院生物系,山西太原030031
- 折叠
摘要
Abstract
Two yeast strains named SI and S2 were isolated and purified from Hougou Buzi wine of Yu-ci. The tests on carbon assimilation, nitrogen assimilation, nitrate utilization, to generation amylum, and alcohol resistance were conducted to explore its properties. The results were as follows; SI and S2 strains could not use methanol as carbon source. SI strain had the highest use rate of glucose followed by sucrose, similar to S2 strain, but the assimilation rate of SI strain was higher than that of S2 strain in the utilization of glucose and sucrose. SI and S2 strains also had higher nitrogen assimilation rate. The results of SI and S2 strains in the nitrate utilization test were all positive, which indicated that they could secret many extracellular enzymes to utilize the sugar and protein out of cells. Both SI and S2 strains could not produce amyloid substances. The growth of SI strain was better than that of S2 strain under the same alcohol concentration, and 12% was the best alcohol concentration.关键词
酵母菌/分离/鉴定Key words
Yeast/ Isolation/ Identification分类
轻工纺织引用本文复制引用
赵文婧..山西榆次后沟堡子酒酒曲中优势酵母菌的分离鉴定[J].山东农业科学,2012,44(3):108-111,4.
