食品与发酵工业2017，Vol.43Issue(3)：94-98,5.DOI:10.13995/j.cnki.11-1802/ts.201703017
桑葚果酒专用酵母的分离、筛选及鉴定
The isolation,screening and identification of yeasts for mulberry wine
摘要
Abstract
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).关键词
桑葚果酒/酵母/筛选/鉴定Key words
mulberry wine/yeast/screening/identification引用本文复制引用
曹倩雯,郑飞云,赵佳迪,张明芳,李佳泰,王金晶,李崎..桑葚果酒专用酵母的分离、筛选及鉴定[J].食品与发酵工业,2017,43(3):94-98,5.基金项目
江苏高校优势学科建设工程资助项目(PAPD) （PAPD）
国家高新技术研究发展计划(863计划,No.2013AA102106-03) （863计划,No.2013AA102106-03）
国家自然科学基金(No.31271919,No.31571942,No.31301539,No.31601558,&No.31601445) （No.31271919,No.31571942,No.31301539,No.31601558,&No.31601445）
江苏省自然科学基金(BK20150159) （BK20150159）
江苏基础研究资助项目(JUSRP51306A,JUS-RP51402A&JUDCF13008) （JUSRP51306A,JUS-RP51402A&JUDCF13008）
